Almond Flour Pecans Shortbread

2 and a half cups almond flour

1/2 teaspoon sea salt

1/4 teaspoon baking soda

1 cup pecans, toasted and coarsely chopped (not necessary to toast tho)

1/2 cup grapeseed oil

5 tablespoons agave nectar

2 tablespoon vanilla extract

oven at 350 bake for 7 to 10 minutes

1. In a large bowl combine almond flour, salt, baking soda and pecans
2. In a smaller bowl, mix together agave, butter and vanilla
3. Mix wet ingredients into dry
4. Place dough in the center of a large piece of parchment paper and form into a large log approximately 2½ inches in diameter
5. Place in freezer for one hour, until firm, unwrap and cut into ⅛ inch thick slices
6. Place slices on a parchment lined baking sheet
7. Bake at 350° until lightly golden, 7-10 minutes
8. Cool and serve