This is a wonderfully elemental cookie recipe. Using your thumb as a decorating tool, these little gems come together easily with ground nuts and some jam. Our favorite way to make them is with quince jelly; the flavor is an incredible compliment to the hazelnuts. Almonds work well too. Play around with any preserves you have on hand; raspberry, strawberry or apricot will all do nicely. With the holidays fast approaching, these jewel-like treats make a pretty gift tied up inside a glassine bag, or a colorful addition to a gluten-free desert platter. We have some additional Wild Apple Journal cookie recipes being featured on Epicurious, so be sure to check those out as well!
Makes about 6 dozen
- 11⁄3cups hazelnuts (6 ounces)
- 1⁄2teaspoon kosher salt
- 1⁄2cup sugar (3.5 ounces)
- 11⁄2cups rice-based gluten-free all-purpose flour* (8.25 ounces)
- 1teaspoon baking powder
- 1⁄2cup brown sugar (3.75 ounces)
- 4tablespoons butter, softened
- 1large egg
- 1⁄2teaspoon pure vanilla extract
- 1⁄2cup fruit jam or jelly
- *Use a mix that does not contain xanthan or guar gums. See GF Basics for more info.
- Heat the oven to 350 degrees. Toast the nuts on a sheet pan until fragrant and beginning to brown, about 10 minutes. Let cool. 2
- In the bowl of a food processor, combine cooled hazelnuts, salt, and sugar. Pulse until mixture forms a coarse meal. Add the flour and baking powder, pulse until well combined. Add remaining ingredients except jam. Pulse, scraping bowl of processor a couple of times with a spatula to be sure all ingredients are very evenly combined. 3
- Roll the dough into 1⁄2-inch balls. It may help to wet your hands. Place them about 1 inch apart on an ungreased sheet pan. Flatten them slightly into disks and press your thumb deeply into the center to form a well for the jam. 4
- Bake for 15 minutes, rotating the pan halfway through baking time. Cookies are done when tinged golden brown on the edges. While cookies are still hot, dollop 1⁄4 teaspoon jam into the well of each cookie. Remove from sheet pan to cool.