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30 servings


0 hours 20 mins


0 hours 15 mins


0 hours 40 mins
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4 cups almond flour divided (I use Blue Diamond Almond flour – 1 Lb. bag)

1/2 cup Lakanto sugar substitute

1/4 cup honey

1/4 teaspoon kosher salt

1 teaspoon lemon zest from 1 large lemon

2 tablespoons Limon cello

1 egg

3 tablespoons sugar free raspberry jam or preserves (Smuckers has a good one)


1. Preheat the oven to 350 degrees F.
2. Spread 2 cups of the almond flour on a rimmed baking sheet and place in the oven for 10 to 15 minutes, stirring half way through, or until the flour is golden brown and toasted. Immediately add it to a medium bowl to cool for 5 minutes. Line the baking sheet with a piece of parchment paper or tinfoil and set aside.
3. To the toasted flour add the remaining 2 cups of almond flour, the sugar, honey, salt, lemon zest, Limon cello and egg. Stir until well combined and a dough is formed. Scoop heaping tablespoons of the dough and roll into small balls and put onto the prepared baking sheet, leaving 1 inch between cookies. Flatten slightly with the palm of your hand using your thumb make a small indent in the center of each cookie. Fill the indents with 1/2 teaspoon cherry jam. Bake for 14 to 17 minutes or golden brown and just set. Allow to cool slightly on the tray for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container or package for gift giving.
NOTES: This dough will be crumbly. Pressing it together into a ball combines the dough. Roll the dough into small balls and place on tray, flatten and indent with thumb. This is a relatively “healthy” cookie so for a treat, this might be the cookie you want to reach for. The almond flour is a great substitute for regular flour and the use of Lakanto and sugar free preserves, eliminates that excess sugar. This isn’t a very sweet cookie and it is soft, not crunchy in texture.

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