In a dry skillet over medium heat, toast the almonds for 4 to 5 minutes, or until they’re golden brown. Let them cool and, once cooled, grind them in a food processor until you a fine meal.
Add the almond meal, brown rice, corn and quinoa flours, salt, turmeric and lemon zest to a large bowl. Mix everything together. In a separate bowl, combine the brown rice syrup with the olive oil.
Add the wet mixture to the dry one and mix, forming a dough. Cut the dough into two equal pieces. In a lightly floured surface, roll each piece of dough into a log with roughly 4 cm in diameter. Wrap the logs tightly with cling film and seal the ends with kitchen twine. Put the logs in the freezer for 45 minutes to an hour, to firm up. In the meantime, Pre-heat the oven to 180C /350F.
Once the logs have chilled, cut them into 0.7-1 cm disks. Place the disks in a large baking tray lined with parchment paper. Since the cookies won’t rise much while baking, you can put them close together. Bake for 10-12 minutes or until golden brown.