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Almond Shortbread Cookies with Apricot Jam

Almond Shortbread Cookies with Apricot Jam

1 cup Fastachi almond flour
3 tablespoon powdered sugar
3 tablespoon butter, softened
1 teaspoon vanilla extract
 a pinch of salt
1/4 cup apricot jam
active time: 25 minutes
total time: 3 hours

1. In a medium mixing bowl, combine together all of the shortbread dough ingredients. Mix with a wooden spoon until everything is well combined Chill the dough for a minimum of 2 hours.
2. Preheat oven to 350F and prepare a baking sheet with parchment paper. Scoop a tablespoon of the chilled dough and roll it into a ball. Cut the dough ball in half and flatten one half into a circle about a 1/4" thick. Spoon a teaspoon of golden berry jam into the middle of the dough.
3. With the other half of the dough ball, create a 2" 'dough log' and shape this around the golden berry jam. With a knife, blend together the edges of the cookie. Repeat until dough is finished; the dough should make about 8 cookies.
4. Space cookies about 2 inches apart on the baking sheet. Bake in the oven for 12 minutes, rotating the pan half way through. Cookies should be golden brown around the edges when they are done. Allow cookies to cool completely before removing them from the baking sheet!

Store in an airtight container for up to 7 days.