Featured in the Suppers Garden Workshop Series in the heat of summer, topped with dessert pesto. Try it at home!
Source: Chef Allie O'Brien
3⁄4 cupscoconut oil (plus 2 tablespoons)
1⁄2 cupcoconut palm sugar
1 teaspoonvanilla bean paste
1 3⁄4 cupalmond flour (plus a little more if needed for texture)
1lemon, zested and juiced
In a mixer, cream coconut oil and coconut palm sugar together until light and fluffy, about 3 minutes. Add vanilla paste, salt, and lemon zest and juice and continue beating until smooth.
Add almond flour in 3 parts until just combined. Turn dough onto parchment paper and top with another sheet of parchment paper. Press down with hands and then roll out to ½" thick. Chill completely.
Preheat oven to 325°F and remove tray from refrigerator. Score with a knife to make diamond shapes and then bake 18 minutes, rotating halfway, until golden brown. Cool on baking sheet and then transfer to rack. (Recipe♦115)