Ingredients 1½ cups almond flour Zest of 1 lemon, grated ⅛ teaspoon kosher salt ¼ cup ENZO'S TABLE almond butter ¼ cup honey 1 teaspoon ENZO medium olive oil ½ teaspoon vanilla extract ½ cup slivered almonds, roughly chopped ENZO'S TABLE Peach or Pluot Jam, for filling
Directions 1. Preheat oven to 350°, and line a rimmed baking sheet with parchment paper or a silicone silpat. 2. In a large bowl, mix the almond flour, lemon zest and salt. In a separate bowl, whisk the almond butter, honey, olive oil, and vanilla together, then pour into the dry ingredients and stir well until combined. Use your hands to form the dough into a large ball. 3. Roll the dough into a log, about 1½ inches in diameter. Slice off ½" at a time, pressing your thumb in the center, and rolling the edges in the slivered almonds. Place on the prepared baking sheet and repeat with the remaining dough, leaving 1-2 inches between the cookies. Fill each cookie with about 1 tsp. of jam. 4. Bake until the bottom edges of the cookies are toasted brown, 10-12 minutes. Transfer the cookies to a wire rack to cool.