Recipe from Chin Yip Choy
2 T all purpose flour **
1/4 t baking soda **
1/4 t of Kosher salt
1/2 – 1/3 cup sugar
2 whole large eggs (egg sizes vary so much these days – use med eggs on the large side or large eggs on the small side)
3 cups sliced almonds or a mixture of any nuts/seeds like sunflower seeds, pumpkin seeds, pine nuts, chia seeds, sesame seeds etc.
Preheat oven to 275 F
Mix sugar and eggs.
Mix the flour, baking soda and salt, add to the egg mixture and stir till mixed.
Pour the nuts/seeds into the mixture and mix well.
Spread the nuts mixture in a very thin layer on 2 parchment lined 9×13″ cookie sheets
Bake for 45 minutes and leave in the off oven until it cools down.
Break into pieces and store in airtight container.
** Variation for Passover: Omit baking soda. Omit flour and use 2 T of Matzo cake meal instead. I made my own by grinding a sheet of Matzo till it looks like really fine meal, then sifting it using a very fine mesh sieve. Measure and use 2 T of the fine meal.