• 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.