I have modified this recipe from one originally published in Elana’s Pantry – a site a highly recommend.

Serves:20

Ingredients

• 2 cups blanched almond flour (not almond meal)
• ¼ teaspoon celtic sea salt
• ¼ teaspoon baking soda
• 3 tablespoons coconut oil (I used softened butter)
• 2 tablespoons honey
• ¼ cup raspberry or current jam
• 1 egg white
• 1/2-3/4 cups finely chopped pecans
• 1 ½  cups confectioners sugar
• 1 ½ tsp. almond extract
• 2-4 tsp. milk

Instructions

1. In a food processor combine almond flour, salt and baking soda
2. Pulse in coconut oil and honey until dough forms
3. Form 1 tablespoon of batter into balls
4. Roll balls into whipped egg white
5. Roll each ball in chopped pecans
6. Put the nut covered balls on parchment lined cookie sheet and flatten slightly
7. Press your thumb into the center of each cookie to make an indentation
8. Place ½ teaspoon of jam in the center of each cookie
9. Bake at 350° for 8-10 minutes until golden brown (I do 14 minutes -7 min/turn/7 more minutes.
10. Mix confectioner’s sugar, almond extract and milk
11. Drizzle icing over cookies
12. Let cool on the baking sheet