This recipe is inspired by a classic Ottolenghi recipe. You can sub half the almond flour for a ground nut of your choice (walnuts! pistachios! hazelnuts!), but you’ll want to get it super fine in a food processor without turning it into a nut butter. We keep it super simple here and go all almond flour and use olive oil instead of butter. We topped it with just a bit of chopped lavender, but you might try incorporating your favorite herb as well (lemon verbena?). Cardamom would also be very lovely here.
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