Hazelnut Cookie & Jam

Hazelnut Cookie & Jam is a delightful and mouth watering dessert that combines the rich nuttiness of hazelnuts with the sweetness of jam. These cookies are soft and chewy in the center, and are probably the best gluten-free cookies you’ll taste. You can use regular almond flour if you can't use blanched almond flour. You can choose whatever jam you like, but the acidity of the raspberry jam cuts through the sweetness, as well as the cherry jam.

Preheat the oven to <temperature>170<unit>°C</unit></temperature>

Spread <quantity>142<unit>g</unit></quantity> almond flour on a baking sheet

Bake for 5-7m until lightly browned. Stir

Bake for another 5-8m, until golden brown and toasted

Transfer to a medium bowl and let it cool for 5m

Add <quantity>142<unit>g</unit></quantity> of finely ground roasted hazelnuts to the bowl

Add <quantity>1</quantity> egg, <quantity>42<unit>g</unit></quantity> of honey, and <quantity>60<unit>g</unit></quantity> of light brown sugar

Add <quantity>½<unit>tsp</unit></quantity> of lemon zest and <quantity>1<unit>tbsp</unit></quantity> of freshly squeezed lemon juice

Stir until well combined and evenly moistened

Line the baking tray with a piece of parchment paper

Roll 8-10 balls of dough with the size <quantity>1<unit>tbsp</unit></quantity> each onto a tray. Flatten them with the palm of your hand and make a small indent in the center of each cookie using your thumb

Bake from 15-17m until the cookies are golden brown and a little moist on the sides

Rest for 5m on the baking sheet and transfer to a wire rack to cool completely

Sieve <quantity>100<unit>g</unit></quantity> of cherry jam

Fill each indent with <quantity>2<unit>tsp</unit></quantity> of raspberry jam. Using a sieve, dust the cookies with <quantity>50<unit>g</unit></quantity> icing sugar. The hazelnut cookie & jam is ready

Enjoy!

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