Almond meal, sorghum, and arrowroot flours are whisked with ginger and a pinch of black pepper, then bound with rice and maple syrups and coconut oil before a slow 300-degree bake to full crispness.
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Preheat oven to 300°F. Line 3 half-sheet trays with Silpats.
In medium bowl whisk almond meal, sorghum flour, arrowroot flour, ground ginger, and black pepper.
In separate small bowl, whisk together oil, rice syrup, maple syrup, vanilla, water, and salt.
Pour syrup mixture into nut/flour mixture. Batter should be consistency of heavy cream. If it is too thick, add more water, 1 tablespoon at a time, until you have proper consistency.
Using teaspoon measure, drop batter onto sheets (5-6 cookies a sheet). Decorate each cookie with one sliced almond. 15-20 minutes or until cookies are golden. Cool before removing from sheet pan.
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