– 2 ¼ cups (191 grams) fine blanched almond flour, spooned and leveled – 6 tablespoons (80 grams) unsalted butter, melted but not overly hot – ¼ cup (80 grams) maple syrup – 1 teaspoon vanilla extract – ¼ teaspoon fine salt – 2 tablespoons sugar, for rolling – 6 tablespoons jam or preserves of choice (raspberry recommended), well stirred
Stop baking cookies. Place cookies on a rack after 10 minutes on the pan. One-layer cookies in an airtight container can be stored at room temperature for 7 days. Since they soften, ship without.
Make dough smooth and uniform. Set aside a small bowl of sugar. Scoop 2 teaspoons of dough with measuring spoons or a size 70 cookie scoop. Carefully form a dough ball between your palms.
Roll the ball around in the sugar bowl until lightly coated. Again, gently roll it into a ball and place on the cookie sheet. Repeat with remaining dough, spacing balls 2 inches apart.
To make jam indentions, gently press the rounded back of a teaspoon or your thumb into the centre of each cookie dough ball. Carefully smooth out edge cracks in dough.
Put ½ teaspoon of jam in each indentation (no more). Heat jam in the microwave for a few seconds until stirable. Bake the cookies until the edges are lightly golden, 13–15 minutes.
Stop baking cookies. After 10 minutes on the pan, set the cookies on a rack. One-layer cookies can be stored at room temperature for 7 days in an airtight container. Ship without since they soften.