Honey Sesame Crisps-Eggless, Sugarless & Flourless

1. Toast the Nuts and Seeds:
   • In a saucepan over medium heat, lightly toast the almonds and cashews, stirring occasionally until fragrant. Transfer them to a plate to cool.
   • In the same pan, add the sesame seeds and toast them for 1-2 minutes until golden. Set aside.
2. Prepare the Nut Flour:
   • In a food processor with a metal blade, add the cooled almonds and cashews. Process until you have a crumbly flour that’s neither too chunky nor too fine.
3. Combine Dry Ingredients:
   • In a medium bowl, mix together the almond-cashew flour, toasted sesame seeds, salt, and cardamom powder until evenly combined. Set aside.
4. Make the Honey-Butter Mixture:
   • In the same saucepan, melt the butter over low heat. Once just melted, add the honey and whisk until fully combined and smooth. Tip: Don’t let the mixture simmer—just warm until blended.
5. Preheat and Prepare for Baking:
   • Preheat your oven to 400°F (200°C). Line a cookie sheet with parchment paper or a silicone mat (avoid using aluminum foil).
6. Combine Ingredients:
   • Gradually pour the honey-butter mixture into the bowl with the dry ingredients, stirring with a spatula until the mixture forms a loose, cookie-like dough. Depending on the texture of the nut flour, you may need slightly more or less of the honey-butter mixture.
7. Shape the Crisps:
   • Drop a tablespoon-sized dollop of the dough onto the lined baking sheet. Lightly oil a fork and press down to flatten each dollop.
8. Bake:
   • Bake for 8-10 minutes, keeping a close eye on the crisps as they brown quickly. Remove from the oven once golden brown.
9. Shape and Cool:
   • While still warm, use a cookie cutter if desired to create uniform shapes. Allow crisps to cool completely on the baking sheet before stacking in an airtight container.

Enjoy these delicate, nutty crisps!