Almond Rounds

Ingredients

2 1/2 cups blanched almond flour

1 tsp. baking soda

1 cup yogurt

1/4 cup unsalted butter or coconut oil

3 large eggs

Directions

Preheat oven to 350 degrees. Line 2 or 3 baking sheets with nonstick baking mats, parchment paper, or other nonstick material.
Place all the ingredients in a food processor or blender; blend until creamy. Alternatively, you can blend with a mixer or whisk.
Pour 2 tablespoons of batter into pancake-like circles onto the prepared baking sheets, leaving about 2 inches between each roll. Feel free to make larger rolls by adding another tablespoon or so. If the batter is thick you can spread it around a bit with the back of a spoon.
Bake for 15 minutes, or until the Rolls brown slightly on top. If you're making larger rolls, they'll take a few more minutes to brown and firm sufficiently. Don't be afraid to go a little brown with these - that will make them firmer and add a tasty crunch at the edges.
Slide a knife or spatula under each roll and remove to a cooking rack. Let cool completely, seal, and store in the refrigerator for a week or so or in the freezer for a few months.

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