Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

This was a tasty recipe from :3

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Original page from the artist / chef is no longer available

From the kitchens of jacq these beautiful biscuits come from one of FA's baking furs who wished to share some of the delights that they create.

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Every once in a while, when I can manage a decent photo, I will be uploading a scone or cookie recipe from the stock I throw together at work.

Raspberry Almond Thumbprint Cookies

Ingredients

- 2 Tablespoons Ground Flax Seed
- 2 1/2 Cups Unsweetened Almond Milk
- 1 Tablespoon Vanilla
- 1 Tablespoon Almond Extract
- 1/2 Cup Safflower Oil
- 1 1/2 Cups Cane Sugar
- 6 Cups Brown Rice Flour
- 2 1/4 Cups Ground Silvered Almonds
- 1 Teaspoon Sea Salt
- 1 Tablespoon Baking Powder

Instructions

- Place Ground Flax Seed and all liquid ingredients in mixing bowl.
- Combine dry ingredients, including Ground Silvered Almonds, and add to liquid ingredients.
-Mix until all is combined.
- Relax dough overnight.
- Use a small ice cream scoop to obtain correct amount of dough. Roll the dough in additional Silvered Almonds and place on tray.
- Use your thumb to imprint the center of the ball, flattening the dough slightly is recommended.
- Take a Tablespoon of Raspberry Jam and and place in the thumbprint crater.
- After filling the sheet pan, bake at 325' for 10 minutes. After the first 10, rotate in the oven and bake for a final 10 minutes.

Unsure of exact yield. Double, triple, or quadruple the recipe as needed. I should also mention that we use all or mostly organic ingredients at work. This is optional, but recommended.

Enjoy!

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