Wickedly simple; these raspberry amaretto cookies a lovely afternoon pick me up with a hot cuppa. The best bit? These can be made and then frozen, ready for a last minute bake when the feeling hits. These are gluten free with the perfect crispness from the ground almonds. My Canadian has a true sweet tooth and is fond of sweet treat after dinner. These cookies can hit the spot without a huge sugar rush before bed time.
I love many things about these cookies and it’s not just their taste. For smaller households, consuming a whole batch of cookies is either difficult or glutinous. So I look for ways to be able to have the treat and save it for easy future meals too. Once you’ve thumb-printed the cookies, transfer to a lined baking tray and freeze. Voila! Delicious cookies in the future for when you get a craving.
These cookies are gluten free. They use ground oats as their base, making them friendly for those who are suffering from coeliac or follow gluten free diets. Ground oats, or oat flour is simple to make. Literally whiz about 2 cups of quick cook oats in a food processor until you have a fine powder. Voila! Gluten free oat flour for your raspberry amaretto cookies, without the hefty price tag.
Ingredients
- 1 ½ cups ground oats - follow the steps above
- 1 cup ground almonds
- 1 tsp ground cinnamon
- ½ cup honey
- 1/3 cup plain unflavoured oil - I use rice bran
- A pinch of salt
- Sparkling sugar or cane sugar to decorate
- 2 tbsp amaretto (or almond extract)
- ¼ cup raspberry jam
Instructions
Preheat the oven to 180 degrees and line a baking tray with paper, then set aside. Into a bowl, add the ground oats, almond, cinnamon, honey, oil and a pinch of salt. Stir together until well combined. Roll into a ball, cover with cling film and rest in the fridge for 20 minutes or so. In a small bowl, mix together the amaretto and raspberry jam. Put the sparkling sugar into a second seperate bowl.
Remove the dough from the fridge. Taking spoonfuls, roll the dough into golf ball sized balls. Then, roll each ball in the sparkling sugar. Place on the lined baking tray and then gently press your thumb into the middle, creating a well. Then fill each little well with a spoonful of jammy goodness. Sprinkle with sparkling sugar and bake for 12 to 14 minutes until golden brown. Cool before tucking in with a cuppa tea.
Cookies will keep in an airtight container in the fridge.
