- 1/2 cup almonds
- 1 tsp. baking powder
- 1 1/4 cups whole grain pastry flour
- 1/3 cup granulated cane juice (sugar)
- 1/8 tsp. sea salt
- 1 egg, beaten
- 1 tsp. almond extract
- 1 tsp. vanilla extract
- 3 tbsp. organic butter, softened
- Fruit preserves (any flavor)
Preheat oven to 350º. In a food processor, pulse almonds until minced.
Combine whole grain pastry flour, baking powder, granulated cane juice, sea salt and almonds. In a separate bowl beat eggs and combine with almond and vanilla extracts.
Mix wet ingredients with dry ingredients. Add softened butter and knead until wet dough forms. Roll ½ the dough out until it is ¼ inch thick. Use a heart shaped cookie cutter to shape the cookies. Repeat with remaining dough. Place hearts onto a lightly oiled cookie sheet or cookie sheet with wax paper. Lightly press your finger into the center of each cookie. Drop a dollop of jam onto each cookie. Bake 15-18 minutes.