- Place two racks in the middle of the oven. Preheat oven to 330°F. Line two baking sheets with parchment paper.
- Pulse the almonds in a food processor until they form a flour but still having some crunchy bits of almonds. Place almond mixture in large bowl, and add all the dry ingredients.
- In another bowl, whisk together all the wet ingredients except for the jam. Stir the wet ingredients into the dry ingredients until well blended.
- Scoop the dough into 1-inch balls. Place the dough about 2-inches apart on the parchment paper. Press a thumbprint into the center of each ball, about ½ inch deep. Fill each indentation with about ¾ teaspoon of jam. This works best if you spoon the jam into a plastic bag and cut the bottom off the bag. Pipe the jam into each indentation.
- Place the baking sheets on two different racks in the oven. Bake the cookies for approximately 20-30 minutes, until the edges and top are golden. Rotate the pans from top to bottom halfway through the baking process for even color.
- Cool cookies and serve. You can store the cookies in a tightly sealed container for up to 4 days.
Thank you, Ordinary Vegan! They love Laura Ann's Jams, and they brightened our day considerably with this yummy recipe & GREAT idea for any holiday.
Check out Ordinary Vegan's website for other yummy recipes, articles and vegan-related info: http://www.ordinaryvegan.net