Anzac Day evokes such emotion and the all round goodness of the anzac biscuit is part of that. Here is my attempt at the healthy chef's version of the anzac biscuit. I have to admit that I used the pulp of almonds leftover from making almond milk so that may have contributed to them being a little crumbly. If I made them again I would suggest adding the addition of an egg white to bind the ingredients some more.