8 steps, about 35 minutes start to finish.
Combine the almond flour, cumin, and salt in a bowl. Mix well.
Melt the mozzarella cheese in a microwave-safe bowl in 30-second intervals, stirring between each, until fully melted and pliable (about 1.5 minutes total).
Immediately add the melted mozzarella to the almond flour mixture. Mix with a spatula or your hands (oiled hands help) until a uniform dough forms. Work quickly before the cheese cools.
Divide the dough into small balls (about 1.5 tablespoons each).
Roll each ball between two sheets of parchment paper into a thin circle, about 4–5 inches in diameter.
Cut each circle in half to create two semicircles.
Place a teaspoon of cooled filling on one side of each semicircle. Fold the dough over the filling and press the edges firmly to seal.
Bake at 375°F for 18–22 minutes until golden, OR shallow-fry in oil at 350°F for 2–3 minutes per side until golden.
“If the dough becomes too stiff to work with, microwave for 10 seconds to re-soften. The mozzarella acts as the binding agent. It must be fully melted.”
