In a medium mixing bowl, whisk together the almond flour, finely diced pecans, salt and baking powder and set aside.
Each batch of icing should be enough for 1 dozen cookies.
*The icing is not overly sweet and you can taste a bit of the kale/raspberry/peach/tumeric. Those flavors mellow out on day 2 once the icing is completely dry. The berry flavor remains the most pronounced. Personally, I don't like super sweet icing, so I really liked the slight undertone of earthiness from the kale and turmeric. If you are concerned about this - start with as little of the juice/powder as possible and only add if you want more vibrant color. Or you could certainly buy naturally dyed food coloring if you wish.
***If you double this recipe, do not simply double the icing ingredients. You'll have way too much liquid. You'll only need a tiny bit more of liquid for another 1/2 cup of powdered sugar. So start by adding just another tbsp and work up from there if necessary.
~Nutrition facts are per cookie.