Russian Tea Cakes

• 1 pound of almonds that were soaked 12 hours, dehydrated and ground up.
• 1 cup of lucuma powder
• 2 T of butterscotch extract
• ½ t lemon zest
• ¼ t Himalayan or Celtic sea salt
• ½ cup of almond milk, more if needed
• ¾ t vanilla bean powder or 1 t of pure vanilla extract

Topping:

• 8 to 12 ounces of dried apricots
• Put them in a bowl and cover them with water.
• Soak them for six to eight hours on a counter or overnight in the refrigerator.
• Blend the fruit and soak water into a puree and set it aside.

Directions:

Ground the almonds well into a food processor. Add the rest of the dry ingredients and combine it well. Next add the lemon zest, almond milk and extracts and process it very well.

Press into circular cookies on a dehydrator tray.

Top each cookie with a dollup of apricot topping.

Dehydrate at two hours at 115 degrees. Dehydrate at 105 degrees for eight hours.