Warm Feelings Saffron Cookies

Preheat oven to 325°F / 170°C. Lightly grease, or line 2 rimmed baking sheets with parchment paper.

In a large bowl, combine the almond flour, Warm Feelings latte mix, cardamom, turmeric, and salt. Set aside.

Whisk tahini, maple syrup, and vanilla together in a small bowl. If it is too thick, warm it in a small saucepan over medium heat until runny. Pour over dry ingredients and stir well to combine. The dough will be thick and you may need to use your hands to finish mixing.

Roll about 2 tablespoons worth of the dough in the palm of your hands, into a ball. Place on a clean surface and roll into a thin log / snake about 20cm / 8”. Shape as desired (I made a multi-curved “S” shape) then place on the baking prepared tray, sprinkle with chopped pistachios, and lightly press into the dough.

Bake for 10-12 minutes until the bottom is golden brown. Remove from oven and let cool completely.

Store in an air tight container at room temperature for up to two weeks.