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Ingredients
- Ingredients
- 2 1/2 cups blanched almonds (dry), ground
- finely in food processor
- 2/3 cup corn flour or cornmeal
- 1 tsp salt
- 1/3 cup golden flax meal
- 1/2 cup + 2 tsp Agave syrup
- 2 tsp lemon extract
- 1 tsp vanilla extract
- 1 tsp fresh squeezed lemon juice
- (optional)
- fruit sweetened jelly, jam, or fruit
- preserves of choice
Preparation
Step 1
1. Spray a large cookie sheet with a
good vegetable oil spray and preheat
the oven to 350.
2. In a mixing bowl, add all the
ingredients (except for the jelly) in
the given order. Mix well.
3. Drop dough on cookie sheet with a
teaspoon and flatten with a fork.
4. After flattening, go back to each
cookie pressing with either your
thumb or the bottom of a spoon,
creating a little crater. Add a small
amount of jelly inside the indentation,
but not too much or it will overflow
and spill out during the baking.
5. Bake for 10 minutes or until slightly
golden around the edges. Check
often to prevent burning.
6. Let cool for five minutes before
removing from the cookie sheet.
Makes about two dozen.