Macrobiotic Almond Jam Cookie

Macrobiotic Almond Jam Cookie

A soft cookie with the elegant combination of almond and jam. This is a macrobiotic cookie that uses maple syrup.

Ingredients: yields 20 small cookies

Maple syrup
1/2 cup
Canola oil
1/2 cup
Vanilla extract
1 teaspoon
Coarse salt
1/4 teaspoon
Almond flour
1 cup
Whole wheat cake flour
2 cups
as needed


1. Add the maple syrup, canola oil, vanilla extract, and salt to a bowl and use a whisk to mix well.
2. Add the almond powder to a separate bowl and sift in the cake flour. Mix well.
3. Pour Step 1 into Step 2, and use a rubber spatula to mix well.
4. # Use 2 spoons to scoop the dough out onto a baking pan covered with a baking sheet. Shape your cookies.
5. Use your thumb or the end of a wooden pestle to create a small well in the dough and fill with jam.
6. Bake in the preheated oven at 180℃ for 11 minutes. Turn the pan around and bake for another 5 minutes.
7. Let cool on a rack and they're complete!

Story Behind this Recipe

I like almond cookies, and I thought they'd go well with jam.