Cherry Almond Thumbprint Cookies
makes about 8 cookies
2/3 cup (90g) ground almonds
1/4 cup (25g) porridge oats
1/4 cup (45g) unsulphured dried apricots
5 large pitted medjool dates (115g)
3 tbsp almond butter
1/2 tsp almond extract
8 spoonfuls of cherry jam – I used St. Dalfour
Add the ground almonds, oats, apricots, dates, almond butter and almond extract into a food processor, and blend for a few minutes until the mixture has formed a sticky crumb. It should stick between your fingers when you press it together.
When this is done, take a small handful of the mixture and press it into a ball shape. Then, gently dent a dome in the middle of the ball, to make a bowl shape with a thick edge. Do this very slowly and carefully, so that the mixture holds a circular shape and doesn’t crumble. Then, repeat these steps with the rest of the mixture, making about 8 cookies, until all of the mixture has been used up.
Lastly, using a dessert spoon, scoop a spoonful of cherry jam into the middle of each cookie to finish, and serve.