Ingredients
- 130 g almond meal
- 70 g buckwheat flour
- 55 g brown rice flour
- 65 g fine-cut oats (certified gluten-free if needed)
- 80 g organic beet sugar
- 1/4 teaspoon sea salt
- 1/8 teaspoon baking soda
- 1/8 teaspoon pure vanilla powder
- 60 g cream cheese
- 170 g unsalted butter, slightly softened, cut into chunks
- 1 tablespoon water
To decorate:
- Powdered sugar, for dusting
- Favorite jam, for filling
Instructions
- In a food processor, fitted with the steel blade, add the almond meal, buckwheat flour, rice flour, oats, sugar, salt, and baking soda and vanilla. Pulse once to combine. Then add the cream cheese, butter, and water. Process just until a smooth dough forms.
- Using a rubber spatula, scrape the dough into a bowl and cover it with plastic wrap. Refrigerate overnight (or at least 2-3 hours, so that it is completely cold).
- Preheat the oven to 325°F / 165°C. Position the oven racks in the upper and lower thirds of the oven and line two cookie sheets with parchment paper.
- Use a tablespoon to scoop out enough dough to make a ball. Gently roll each portion of dough between your hands into a round ball that is about 3 cm in size.
- Place the balls ca. 5 cm apart on cookie sheet. Bake 18 to 20 minutes, until the cookies are browned on the bottom (you will see that the edges are golden brown, otherwise gently lift the edge of one of the cookies and peek at the bottom).IMPORTANT: Be sure to rotate the cookie sheets from top to bottom AND front to back halfway through the baking time. This is important to ensure even baking.
- Once done, place the cookie trays on wire racks and use handle of a wooden spoon to create an indent each cookie (about halfway into the center) while they are still hot.
- Once the cookies have cooled, use a fine-mesh strainer to dust the cookies with powdered sugar, then add a little jam to the indented center. Store in an airtight container. Without the jam, these cookies will keep for up to 2 weeks.
- Enjoy!