Ingredients

2 cups almond flour
1/2 tsp salt
1 large egg, beaten
2 tbsp raw honey
decorations of choice (ex. edible flowers, almond slices, buckinis, dried mango, etc.)

Method

1. Preheat oven to 350°F and line 2 baking sheets with parchment paper.
2. In a mixing bowl, stir together almond flour and salt.
3. Add egg and honey. Using a fork or pastry cutter, combine everything well.
4. Bring the dough together with your hands then press down slightly in the middle of a sheet of parchment paper.
5. Top with another sheet of parchment paper and roll the dough until it is about 1cm thick (the thicker these cookies are, the better the texture turns out).
6. If you are using edible flowers as your decorations, I recommend placing them on the dough and then rolling them into it gently with your rolling pin before cutting the cookies. You can press them in as is or use the petals to create beautiful patterns/shapes.
7. Using a cookie cutter, the lip of a drinking glass or a mason jar lid, cut the cookies into circles. Any excess dough can be formed into a ball, rerolled and cut out.
8. Place the cut cookie dough onto the lined baking sheet. If you are not using edible flowers or are using additional toppings, press them into the cookies gently so that they stay in place while baking.
9. Bake in the oven for about 10 minutes until the edges become golden but the middle still appears soft. Thinner cookies will need much less time, so keep your eye on them.
10. Allow to cool before eating.

Notes:

1. Get creative with your decorations! Summer Solstice celebrates the longest day of the year and the beginning of summer, so images depicting the sun and flowers are classic for these celebratory cookies. I have also seen butterflies, dragonflies, birds, happy faces (for the sun), star bursts, and bees. However, whatever shapes make you happiest are the best (note my turtle cookie!).
2. Dried fruit is really fun to use for decoration since you can cut them into the shapes you like. Just be sure to use dried fruit that has no added sugar or sulphites so it doesn’t burn on the cookies. If you are using a thicker dried fruit than mangos, I recommend cutting it down to be more thin so that it doesn’t change the texture of the cookies.
3. The cookies made from rerolled scraps may cook more quickly from being worked and heated in your hands/under the rolling pin. For this reason, I like to put these ones on the second baking sheet so that if they are done before the first-cuts, I can take those all out of the oven at the same time without worrying about any of them overcooking.
4. If you want the cookies to be sweeter, I highly recommend drizzling a small amount of honey over them after baking. This also adds a shiny finish.