by rebecca deangelis


Preheat oven to 300F. 


Using a baking sheet, lightly toast almonds, about12 minutes. Once the almonds are cool, roughly chop. 


In a large mixing bowl, combine almonds, honey, pepper, salt, and flour and mix to form a dough. Wrap the dough in plastic wrap and chill overnight. 


Divide the dough into 4 equal parts and roll each into a log. Place all four on a half sheet tray lined with parchment. you can brush the tops with beat egg white and sprinkle raw sugar on top. 


Bake at 300F for 15 minutes, or until the tops are golden brown. Remove them from the oven, turn the oven temperature down to 225F and let cool for 30 minutes. 


Turn the oven temp down to 225F. Once the logs are cooled, slice them on a bias and place the slices on their side back onto the sheet tray. Bake for another 20-45 minutes (20 for soft, 45 for crunchy). 


Let cool before placing cookies in an airtight container.