Raspberry Almond Thumbprint Cookies


SourceButterfly Bakery, via Dishing Up Vermont
Prep time45 minutes
Cooking time30 minutes
Total time1 hour, 15 minutes


A nice everyday cookie that is pretty and sweet.


1 cup
1 cup
oats, rolled
1/2 cup
maple syrup
10 ounces
raspberry jam
1 cup
flour, spelt
1/2 cup
sunflower oil


Preheat oven to 350 degrees.  Line a baking sheet with parchment paper and set aside.
Grind the almonds in a food processor until they start to clump, then transfer to a large bowl.  Place the rolled oats in the same food processor and pulse until they are fine, but not yet flour, and add to the almonds.  Add the spelt flour and salt to the almond mixture.  Mix until well combined. 
Make a well in the center of the dry ingredients and combine the maple syrup and sunflower oil in the well.  Mix together until a smooth dough forms.
Roll the dough into 1 1/2-inch balls and place about 1 1/2 inches apart on the baking sheet.  Press your thumb into each to make a good-sized indentation.  With a spoon, fill each indentation with a small spoonful of jam.
Bake in the oven for 15-20 minutes, or until the cookies can be gently lifted off the baking sheet with a spatula without crumbling.  Makes about 15 cookies.