1½ Cups ENZO’S TABLE Blanched or Natural Almond Meal
1 Lemon, zested
⅛ Tsp. Kosher salt
¼ Cup ENZO’S TABLE Almond Butter
¼ Cup ENZO’S TABLE Honey
1 Tsp. ENZO Organic Medium Extra Virgin Olive Oil
½ Tsp. Pure vanilla extract
½ Cup ENZO’S TABLE Slivered Almonds, roughly chopped
1 Jar ENZO’S TABLE Jam, for filling
Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper or a silicone silpat.
In a large bowl, mix the almond meal, 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.
Roll the dough into a log, about 1½ inches in diameter. Slice off ½ inch 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.
Bake until the bottom edges of the cookies are toasted brown, 10-12 minutes. Transfer cookies to a wire rack to cool.