Almond Seed Cookies

Place all the dry ingredients, the blanched almond flour, whole almonds, flaxseeds, sesame seeds, shredded coconut, sea salt, white pepper, nutmeg, and cinnamon, into your food processor. Process until the mixture reaches a fine, uniform meal consistency. Depending on the power of your machine, this could take anywhere from a few seconds to a minute.

Melt the butter in the microwave. Heating it for about 30 seconds at medium power (around 600W) should be enough. Keep a close eye on it to make sure it doesn't burn.

Pour the melted butter into the processed dry ingredients, followed by the water. Mix and knead the dough with your hands.

The combination of water and flaxseeds will create a binding, slightly sticky gel texture, while the butter helps hold everything together. If you find the dough is too dry and crumbly to handle, add a tiny splash of water. If it feels too wet, you can adjust by folding in a little more almond flour or a pinch of shredded coconut.

Preheat your oven to 400°F (200°C), preferably using the convection or fan-assisted setting.

Line a large baking sheet with parchment paper. To ensure all your crackers are uniform in size, scoop out portions using a measuring spoon. Roll the dough into balls and place them side-by-side on the parchment paper. Gently flatten each ball with the palm of your hand or fingers, shaping them into neat, thin rounds.

Bake at 400°F (200°C) for about 10 minutes. Watch them closely and remove them from the oven as soon as they turn lightly golden brown around the edges.

Transfer the crackers to a wire rack to cool completely. This step is essential to allow the air to circulate so they dry out and become crisp.