4 cups blanched almond flour
2/3 cup coconut sugar
¼ cup honey,
2 tbsp lemon juice
1 tsp lemon zest (from 1 lemon)
¼ tsp kosher salt
1 large egg, at room temperature
3 tablespoons fruit jam
Directions:
Preheat the oven to 350°F.
Spread the almond flour on a rimmed baking sheet and bake, stirring halfway through, until golden brown and toasted, about 10 to 15 minutes. Immediately add it to a medium bowl to cool for 5 minutes. Line the baking sheet with a piece of parchment paper and set aside.
Add the coconut sugar, honey, lemon juice, lemon zest, salt and egg to the toasted flour. Using a rubber spatula, stir until well combined and evenly moistened.
Scoop heaping 1-tablespoon scoops of the dough onto the prepared baking sheet, leaving 1 inch between each.
Flatten slightly with the palm of your hand, then make a small indent in the center of each cookie using your thumb.
Fill each indent with 1/2 tsp jam. Bake until golden brown and just set, 15 to 17 minutes. Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely. Store in an airtight container.