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Apricot and Cherry Thumb-Drops

These cookies are fantastic, enjoy!

Method:
Beat together butter and honey, add the egg and beat well. Add the almond flour (to blanch almonds just pour boiling water over your almonds, let sit a couple minutes, then rub the skins off with your hands and discard–you will have to dry out the almonds before grinding them).

Remove the seeds from the cardamom pods and grind them with the almonds–I use a coffee grinder to process my almonds into flour which works very well. Add in the salt and baking soda and mix. Chill for at least a couple hours.

Using a tablespoon, spoon the mixture out about a couple inches apart from each other, press down in the center with your thumb. Fill the indentation with Apricot sun jam [1] or Sun-Reduced cherry compote [2]. Bake for about 10-15 minutes in a 275 degree F oven.

[3]