Almond thumbprint cookies with sour cherry jam

Ingredients

• 2 cups almond flour
• 3 tablespoons pure maple syrup
• 1/4 cup coconut oil, melted
• 1/2 teaspoon baking soda
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1 teaspoon mahlab
• 1/4 cup sour cherry jam

Method

1. Heat the oven to 350°F / 180°C. Line a cookie sheet with parchment.
2. Stir everything except the jam until a dough forms.
3. Roll the dough into 12 balls.
4. Press a thumb, or the back of a teaspoon, into the middle of each ball.
5. Spoon a little jam into each hollow, almost to the top.
6. Bake 13 to 15 minutes, until the cookies turn a light gold.
7. Cool on the sheet for 5 minutes, then move them to a rack. Add more jam once they are cool, if you want.

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