- 2 cups almond flour
- ½ cup ground walnuts
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1 teaspoon aluminum free baking powder
- 1/4 teaspoon sea salt
- 1/2 cup oil (cold pressed coconut, sesame, or sunflower)
- 1/2 cup agave nectar
- 1 teaspoon vanilla extract
- 1 cup raspberry jam (fruit sweetened)
In a medium mixing bowl combine flours, nuts, cinnamon, baking powder and salt.
Make a well in the center of the dry ingredients and add oil, agave, and vanilla. Quickly stir the wet into the dry, taking care not to over-mix.
Shape dough into a one inch thick disc. Lightly dust a sheet of parchment paper with flour. Place the disc on the parchment, cover with a second sheet, and roll out the dough, 1/4 inch thick or less.
Cut out shapes with the large cookie cutter. Place ½ of the cookies on one greased or lined baking sheet.
Using the smaller cutter, cut "windows" out of the other cookies, and place them on a second baking tray.
Bake 7 – 10 minutes, or until golden around the edges. The solid cookies will bake about 2 minutes longer than the ‘window’ cookies. Do not over-bake.
When cool, spread a teaspoon or 2 of jam on each solid cookie. Top with the cut out cookie.
Makes about 24 cookies
|Nutritional Guidelines (per serving)|
|Total Fat||11 g|
|Saturated Fat||1 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||2 g|