Preheat oven to 180 °C top/bottom heat. Cover a baking tray with baking paper.
Finely blend almonds in a kitchen blender for approx. 20 seconds on high speed so that oil escapes. Add sesame seeds and flax seeds and blend again for 20 seconds on high speed.
Mix thoroughly in a bowl with remaining ingredients (except ice and lemon balm). Set aside briefly.
Portion dough, shape into small balls, place on the baking paper and flatten slightly. Bake for 12-15 minutes.
Serve cookies garnished with ice cream and lemon balm leaves.
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