Thumbprint Cookies with Jam
(Biscotti con Noci e Marmellata)
These little cookies are bites of heavenly; I have to say. Soft and dense with a touch of preserves, these one bite treats are hard to put down. They are the perfect accompaniment to a lovely espresso.
Makes 36-48 cookies
- 5 tablespoons vegan butter substitute
- ¼ cup coconut sugar
- 1 teaspoon pure vanilla extract
- ½ cup sprouted whole wheat or whole wheat pastry flour
- 1 cup fine almond flour
- 2 tablespoons arrowroot
- ½ teaspoon soda
- Pinch sea salt
- Strawberry or other fruit-sweetened preserves
Step By Step Instructions:
Preheat oven to 350o F and line 2 baking sheets with parchment.
Place all the ingredients, except the preserves, in a stand mixer and mix until a stiff dough forms. Form the dough into walnut size balls and arrange on the baking sheet allowing about an inch between each cookie for rising. Wet your thumb and make an indent in each cookie. Using a small spoon, fill the indent in each cookie fully. Bake for 13-14 minutes. Remove the oven and allow to cool completely before transferring to a container.