Almond Tea Cookies or Pie Crust

These sweet little cookies can be made many different ways, including into pie crust!  Easy and quick to make, these are nice afternoon snack or after dinner treat.


  • 2 Cups Blanched Almond Flour- I always use Bob’s Red Mill Brand
  • 2-3 Tablespoons unsalted pasture butter, use 2 Tablespoons for pie crust and 3 for cookies
  • 1 large organic farm egg
  • a pinch of salt

Stop right there if you want to make pie crust.


Add any of the following combinations for cookies:

  • a splash of rose water, a sprinkle of cardamom and vanilla stevia to taste- about 2-3 dropperfuls of Whole Foods brand vanilla stevia
  • a teaspoon of cinnamon, a tablespoon of ginger, vanilla stevia to taste
  • lemon  or lime zest and vanilla stevia to taste
My friend Bobbie made these cookies for a tea party, wordy icing optional!

My friend Bobbie made these cookies for a tea party, wordy icing optional!


Blend all of the ingredients together in a food processor.

For pie crust: press the dough evenly into a 9 in pie plate and bake at 350 for 10-14 min, until firm and starting to brown.  Cool and add pie filling, then bake or refrigerate as called for in your pie recipe.

For cookies: scoop out dough by the tablespoon and form into flattened rounds.  Bake at 350 for 18-22 min, til they are starting to brown lightly.  Enjoy making these simple tea cookies with many different flavorings!



Lavender Chocolate Tart: A Perfect Winter Dessert

Dana made this tart for me and then we got married, just sayin'

If you are like me and you want to have your chocolate and eat it too, this is the recipe for you.  It’s super chocolatey, easy to make, gluten, sugar and lactose free, and will absolutely impress.  What’s more thoughtful and delicious than a homemade chocolate tart? If you want to get really awesome you can infuse the chocolate with lavender, woah.  I got this recipe from my husband Dana, all I changed was the crust.

For the Crust

2 cup ground raw almonds (This is what I used)


1 cup ground dried unsweetened coconut and 1 cup of the raw almond meal


¼ cup cold coconut oil or butter

Dash of sea salt

Using a pastry thingie to mix the almonds and the solid coconut oil

Combine all the ingredients, a food processor or blender will do the trick as will a pastry cutter or fork, to make a crumbly, uniform mixture.  Press evenly into a 9 inch spring form pan, bank the edges and bake at 350 for about 10 minutes.  Take it out and let it cool while you make the filling.  If your pan is a little smaller you will have more crust on the edges, yum, if it’s a bigger pan, just make a little more of the crust keeping the ratio of 2 cups dry to ¼ cup fat.

Looks the same before and after baking except for a little bit of browning on the edges.

Ingredients for Chocolate Lavender Tart

1 ½ cup organic coconut milk

¼-1/2 teaspoon dry lavender, this is optional, but recommended for awesomeness and unexpected depth of flavor.  How strong and fragrant the the lavender you are using will determine how much you add in.

7 oz of the best bittersweet chocolate you can find.  You can also use a semi sweet dark chocolate, just make sure it’s low in sugar, if that’s something you need to watch.

4 egg yolks (I get my eggs from the farmer on Michaels Road in Hinsdale, best eggs in the county!)

Stevia to taste, omit if you are using semi sweet dark chocolate

For The Tart Filling

If you are going to do the lavender infusion, bring the coconut milk to a boil, take it off the heat, add in the lavender, cover, and let it steep for 10 minutes.  Then strain off the lavender, return the coconut milk to the pan and continue on to step two.  If you don’t want to use the lavender, just boil the coconut milk, take it off the stove and…

Coconut milk steeped with lavender

Whisk the chopped bittersweet chocolate into the warm coconut milk until melted.  Make sure it’s well combined then set it aside and get cracking with your eggs.

Mmmmm pretty and delicious!

Separate the yolks from 4 eggs.  Save the whites to make macaroons, yum!

Whisk the yolks and sugar or stevia together gently until combined.  Use a bowl big enough to accommodate the chocolate coconut mixture.

The chocolate coconut mixture should be about body temperature, go ahead, use your finger to check and double check; you don’t want to cook the eggs too fast.

Dana pours while I whisk and Lizzy takes pictures, go team!

Slowly pour the chocolate mixture into the yolks and sugar, whisking the yolks all the while.  It’s helpful to get someone to pour the chocolate  mixture while you whisk the yolks, this makes for less mess and a better incorporated tart filling.  When everything is in one bowl and well combined, pour your finished tart filling into your prepared crust and refrigerate for one hour.  Serve at room temperature and enjoy!

Chocolate lavender tart with almond crust, keeps well in the fridge but ours usually gets eaten with in 24 hours!