almond jam cookies - gluten free

 

• WET
  3 large egg whites (91g 1st try), at room temperature
• 
  
• DRY

3 cups (290g) blanched almond meal  

1 1/2 cup (255 g) sugar

• 1/4 tsp baking powder
• 1/4 tsp  of salt
• 
  
• FLAVORS

• 1 tbsp almond extract
• 1 tsp vanilla extract
• (can use other things to flavor like orange or lemon zest, herbs like thyme or rosemary. this is where you can change up the taste but try to keep the volume down to not mess with the dry wet ratio)

• 
  

3 tablespoons smooth jam (1st try I used strawberry)

300F oven 30 minutes 

beat the egg whites till fluffy but not stiff. 

in a separate bowl add the rest of the dry ingredients and mix to combine. 

add the "flavors" into the bowl and then fold in the egg whites. 

the mix will feel like stiff cornbread batter, not like pancake batter. 

take a small scoop and scoop out even amounts of dough onto a parchment-lined cookie sheet 

then take a dampened thumb and press into each cookie to make a divet. 

take a jam and spoon out small dots of jam into the divet.

place the cookie sheet into a preheated oven at 300F and bake for 30 minutes. 

i tested a 25-minute bake but 30 was better. 25 minutes were too raw once cooled. 

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