Mix all of the ingredients in a mixer bowl using the paddle attachment until you obtain a homogenous mix and spread onto a sheet pan lined with a nonstick rubber mat in an even layer.
Bake for 15 minutes or until aromatic (you can’t tell by its color because it is already brown); you may also be able to tell by tasting it. Spoon a small amount out and cool it down; it should taste like a baked almond cookie).
Cool down at room temperature. Reserve in an airtight container in the refrigerator for up to 1 week, or freeze for up to 1 month.