I followed the advice of the person that subbed out 1/2 cup of the almond flour for 1/2 cup of arrowroot flour. I also used a tortilla press instead of rolling them out and cutting circles and greased the pan with lard. They came out AWESOME. Just genuinely tasty, pliable, and versatile. I'll be adapting them for chips soon too by making them thinner and cooking until crispy.
