Blanched almonds grind to a fine meal with sorghum flour and arrowroot, then meet melted coconut oil, maple crystals, and the zest and juice of two lemons for bright, delicate wafer cookies.
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Pre-heat oven to 350°F. Line 2 sheet trays with parchment paper.
In food processor, grind almonds to fine meal with flours, soda, and salt.
In separate smaller bowl, whisk together wet ingredients.
Add wet ingredients to dry ingredients in processor (mixture will be loose). Chill dough in refrigerator for 10-15 minutes .
Using 1-ounce ice cream scoop, scoop batter onto sheet tray, leaving room between each cookie as batter spreads.
Sprinkle each cookie with few almond slices.
Cook 15 minutes or until cookies are slightly golden. Cool before removing from parchment paper.
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