Linzer Hearts
Linzer Hearts
2 ½ cups blanched almond flour
½ teaspoon celtic sea salt
½ cup grapeseed oil
¼ cup agave nectar
1 tablespoon vanilla extract
1 cup raspberry jam
2 ½ cups blanched almond flour
½ teaspoon celtic sea salt
½ cup grapeseed oil
¼ cup agave nectar
1 tablespoon vanilla extract
1 cup raspberry jam
- In a large bowl, combine almond flour and salt
- In a smaller bowl, combine grapeseed oil, agave and vanilla
- Stir wet ingredients into dry
- Chill dough in freezer for 30 minutes
- Between 2 pieces of parchment paper, roll out dough 1/4 to 1/8 inch thick
- Use a cookie cutter to cut out 2 hearts of the same size
- Take a smaller heart cookie cutter to cut out the center of one of the hearts
- Press your thumb into the solid heart to make an indentation, then fill this spot with jam
- Place the hollow heart on top of the jam covered heart
- Bake hearts at 350° on a parchment lined baking sheet for 5-7 minutes until brown around the edges
- Cool and Serve
Makes 24 cookies
Stolen From HERE!