05
June
Dish Description
These shortbread thumbprint cookies are filled with seedless raspberry jam, and drizzled with a delicious almond glaze.
Serving Size
Serving Time
10 Servings
25 min
Ingredients
- 1. 2 cups blanched almond flour
- 2. 1/4 cup coconut flour
- 3. 1/2 cup raw maple sugar
- 4. 1/2 tsp salt
- 5. 1 tsp baking powder
- 6. 7-8 tsp tablespoons of melted cooled coconut oil
- 7. 1 large egg
- 8. 1 tsp almond extract
- 9. 1/2 cup of raspberry jam or any jam you like
Steps
- 1. Preheat the oven to 350 and line a cookie sheet with parchment paper
- 2. In a bowl, stir in all the dry ingredients: almond flour, coconut flour, sugar, baking powder, and salt
- 3. In another bowl, mix the wet ingredients: coconut oil, egg, and almond extract
- 4. Add both the mixtures and mix well until combined. Let sit for 3-5 minutes
- 5. Take 1 tablespoon of the dough and roll into small balls and place them on the parchment paper 1″ apart
- 6. Use your thumb to make a hole into each cookie
- 7. If you need to re-form the edges, please do so and fill the holes with the jam
- 8. Bake for 8-10 minutes, slightly brown. Let the cookies cool off on the baking sheet! Enjoy!
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