Thumb biscuits with raspberry filling

Ingre­di­ents for approx. 12 cookies: 

• 110g almond flour
• ½ tsp bak­ing powder
• ½ tsp sea-salt (That’s what the ori­gi­nal reci­pe says, but it’s quite sal­ty, pre­fer­a­b­ly less)
• 100 g Tahi­ni
• 80g Coco­nut blos­soms- or map­le sugar
• ¼ tsp vanil­la powder
• 70g white sesa­me seeds
• 3–4 tbsp raspber­ry jam

Pre­pa­ra­ti­on:

Pre­heat the oven to 180°C. 

Mix the almond flour, bak­ing pow­der and sea salt in a mixing bowl and set asi­de. Pro­cess tahi­ni, coco­nut sugar and vanil­la pow­der in a food pro­ces­sor until blen­ded smooth­ly. Of cour­se it can also be done by hand. Add the almond flour mix­tu­re to the food pro­ces­sor and pul­se until well com­bi­ned, other­wi­se incor­po­ra­te by hand. If the mix­tu­re is still crum­bly, add water a tab­les­poon at a time as nee­ded until a smooth dough forms.

Form 1‑inch balls of the dough and roll them in the sesa­me seeds befo­re pla­cing them on a bak­ing sheet lined with parch­ment paper. Lea­ve enough space bet­ween the coo­kies. Make a mark in the balls with your thumb and then bake the coo­kies in the pre­hea­ted oven for 8 to 10 minutes.

Remo­ve the coo­kies from the oven and fill each with 1 teas­poon of raspber­ry jam. Then place on a cake rack to cool. 

source

Pho­tos: Maar­ja Urb