2 ½ cups blanched almond flour
¼ tsp. sea salt
¼ tsp. baking soda
1 cup pecans, toasted and chopped
5 tbsps. honey
½ cup salted butter, melted
1 tbsp. vanilla extract
In a large bowl, combine almond flour, salt, baking soda, and pecans. In a smaller bowl, mix together honey, butter, and vanilla. Mix wet ingredients into dry ingredients. Place dough in the center of a large piece of parchment paper and form into a large log 2 ½ inches in diameter. Place in freezer for one hour, until firm, unwrap, and cut into 1/8-inch-thick slices. Place slices on baking sheet and bake at 350ºF for 7-10 minutes until lightly browned.
Cool, serve, and enjoy these shortbread cookies!