FOR THE SPELT HONEY CRUST

1 C Blanched Almonds
1/2 C Butter (1 stick)
1 Large Egg
1/4 C Honey
2 t Fresh Lemon Juice
1 1/2  t Vanilla Extract
1/2 t Almond Extract
1/2 t Sea Salt
2 C White Spelt Flour

TIP:  If you want to substitute Sugar or Erythritol for the Honey use 1/3 C Erythritol or 1/4 C Evaporated Cane Juice, and 2 T Water

Separate the Egg and set the Egg White aside. Blend the Almonds to a fine meal in your Food Processor, then add the Butter, Egg Yolk, Sweetener, Lemon Juice and Extracts and...
Continue reading ...