3. Place a sieve over the bowl. Add and then sift the almond and coconut flour and glucomannan. Mix until well blended. Add in the chopped pecans and fold. If your dough looks very crumby, you can drizzle in a tablespoon of water at this point to help it come together.
4. Scoop out the dough and place onto a sheet of cling wrap or parchment. Divide the dough into 2 equal amounts. Shape the dough and roll into a 12 inch or 30.5 cm long tube, wrap each tube tightly with the cling wrap. Place into the freezer for 30 minutes
5. Line a baking sheet with parchment paper. Slice the chilled dough into medallions of about 1/2 in or 1.3 cm thick sections. Position the medallions on the parchment lined baking sheet, leaving about two inches or 5 cm between each medallion.
6. Place into the preheated oven and bake for 15 – 18 minutes or until bottom edge is slightly golden, rotating the baking sheet halfway through baking. Remove from oven. If desired, place a pecan half in the center of the hot cookie and press gently. Leave the sandies to cool completely on the baking sheet, then transfer to a cooling rack to air dry a bit. Serve and enjoy!