Almond and apricot thumbprint cookies

Anina's Recipes
12 servings Prep: 40 mins, Cooking: 15 mins
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A refined sugar and gluten free treat made with almond flour and sugar free apricot jam.

By Food24 January 08 2016
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Ingredients (9)

2 1/3 cup almond flour
pinch salt
1 tsp Baking powder
lemon — zest only
1/2 cup honey
6 Tbs butter — softened
1/2 tsp vanilla — essence
1/2 cup coconut flour
12 tsp sugar free apricot jam — any jam
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Preheat the oven to 180 °C and prepare an oven safe baking tray with non stick spray.

First off, in a mixing bowl, combine the almond flour with salt, baking powder and zest. Set aside.

In another mixing bowl, whisk the honey, butter and vanilla essence for a few minutes until fully incorporated and foamy.

Combine the dry ingredients with the wet ingredients until incorporated. Use the extra coconut flour to dust your hands and surface, while working through the dough until you have a manageable, incorporated dough. Cling wrap and refrigerate for 30 min.

Remove the dough from the fridge and roll little small balls that easily fits in the palm of your hand.

Arrange the balls on the baking tray and carefully push a slight indent with your thumb.

Bake for 12 – 15 minutes until golden. Remove from oven and leave to cool.

After cooling time, scoop the jam into the indents on the cookies.

Recipe reprinted with permission of Anina’s Recipes. To see more recipes, please click here.

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