This just might be the best cookie I have ever eaten. Thank you Elanas Pantry for such great inspiration! Not only will you love these cookies but you'll also love my honey/raspberry filling recipe. It is absolutely addicting!
Adapted from: Elanas Pantry
2 cups fine ground blanched almond flour
1/2 tsp salt
2 Tbls coconut oil (or other oil)
2Tbls honey or for vegans agave
1 Tbls vanilla extract (GF)
1 Tbls water
1 recipe raspberry filling (below)
In a large bowl, combine the almond flour and salt
In a separate bowl, combine the oil, honey/agave, vanilla and water
Mix the wet ingredients into the almond flour mixture
Wrap dough in parchment paper/plastic wrap and chill for 1 hour
When ready, split the dough into equal portions. Keep one wrapped up.
Roll the first portion of dough out between two sheets of parchment paper to 1/4 inch- 1/2 inch thick.
Cut dough into circles. I like to use a 2-3 inch circle cookie cutter. It makes a nice sized cookie.
Make a slight indentation with your finger at the center of the circle, dollop a 1/2 tsp of raspberry filling at the center of each circle.
Fold the dough in to create three sides. Pinch each of the three corners to form a triangle shaped cookie. I do one complete cookie at a time, as I find the dough gets dry quickly. You could also keep the pre-cut circles covered with plastic till your ready to shape them.
Bake the cookies at 350 degrees for about 8 min or until golden around the edges.
Cool for about 5 min. Serve and enjoy!
I find these cookies are best served right away. Otherwise, store them in an air tight container. When you are ready to serve, heat them in a 350 degree oven for 3-5 min or until crispy around the edges again.
Honey Sweetened Raspberry Filling
2 cups raspberries
1 cup honey/agave
The juice of 1 lemon
Wash the raspberries and drain well then place the raspberries in a blender. Pulse a few times just to break them up.
Pour the raspberries into a small sauce pan. Over medium heat, bring to a soft boil. Let the raspberries cook down for about 15 min.
Add the honey/agave to the cooked raspberry mixture, stir till blended.
Again, bring the mixture to a soft boil. Place a candy thermometer into the fruit mixture and continue to boil till it reaches around 220-230 degrees. This will take about 8 min. You can also do this by feel, just watch to see when it begins to thicken (again at about 8 min). The mixture will continue to thicken some after you remove it from the heat.
Add the juice from 1 lemon. mix well
This next step is optional. I find that it helps give the filling some volume, but it is not necessary.
Transfer the filling to a small bowl. Beat with a hand mixer on high for a few min. or until the mixture begins to cool.
If the filling is too thick, add more lemon juice or a little water.
Can be stored up to 3 days in the fridge.