Ingredients

2½ cups blanched almond flour (not almond meal)
¼ teaspoon celtic sea salt
½ cup salted butter, cut into pieces
¼ cup agave nectar or honey
1 tablespoon vanilla extract

Directions

Pulse together almond flour and salt In a food processor.

Pulse in butter, honey, and vanilla until well combined.

Separate dough into 2 balls and place each on a piece of parchment paper.

Cover each ball of dough with another piece of parchment paper and roll out ¼ inch thick.

Place in freezer for 30 minutes.

Using a 2 inch cookie cutter cut out cookies.

Bake at 350°F for 5-7 minutes.

Cool and serve.