Hazelnut Cookie & Jam

40m

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 170 °C
Spread 142 g 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 142 g of finely ground roasted hazelnuts to the bowl
Add 1 egg, 42 g of honey, and 60 g of light brown sugar
Add ½ tsp of lemon zest and 1 tbsp 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 1 tbsp 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 100 g of cherry jam
Fill each indent with 2 tsp of raspberry jam. Using a sieve, dust the cookies with 50 g icing sugar. The hazelnut cookie & jam is ready
Enjoy!