servings: 24 cookies
prep time: 60 minutes
cook time: 10 minutes
total time: 1 hour, 10 minutes
Ingredients:
- oil spray
- ¾ cup almond meal
- 2/3 cup cane sugar
- 2/3 cup matzo meal
- pinch of sea salt
- 8 tablespoons unsalted butter, melted and cooled (or margarine without trans fat)
- 1 egg
- ½ teaspoon lemon zest
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2½ tablespoons strawberry jam (or any other desired fruit jam, or chocolate spread)
Preparation:
Step 1: Melt butter in non stick pan, or in a microwave, set aside to cool.
Step 2: Lightly spray a large, non-stick skillet with an even coat of oil spray, and over a small flame, lightly toast almond meal (about 3 minutes). Let cool.
Step 3: In a medium-sized bowl, mix all of the dry ingredients together; toasted almond meal, sugar, matzo meal, and salt. Add the melted (and completely cooled) butter, egg, lemon zest, vanilla extract, and almond extract to the dry mixture. Mix until well incorporated.
Step 4: Wrap dough in saran wrap and refrigerate for about 30 minutes.
Step 5: While dough chills, preheat oven to 350 degrees F.
Step 6: Line baking sheet with parchment paper. Using a tablespoon measure, scoop out even portions of chilled dough, and roll into balls.
Step 7: Place dough balls evenly on baking sheet, making sure not to over crowd. Refrigerate baking sheet with dough balls for about 10 minutes.
Step 8: Remove dough from the fridge, and using your thumb, make an indentation in each dough ball (wide and deep enough for jam).
Step 9: Using a ¼-teaspoon measure, fill each thumb indentation with desired filling (you can use any fruit jam, or even chocolate spread!). Bake for about 10 minutes, or until tops are lightly golden, and bottoms are golden brown. Cool completely on rack before serving.
Tip: If you don’t have almond meal, lightly toast 3/4 cup sliced almonds, and blend in food processor until finely ground.
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