Raspberry-Almond “Torte” Cookies

I think this recipe was first made popular by Annemarie Colbin, and has existed in many variations in and out of the macrobiotic community ever since.

1 c. ground (in blender) almonds, walnuts, or sunflower seeds - or a combination
1 c. ground (in blender into course meal) rolled oats
1 c. w.w. pastry flour (can use arrowroot instead, I think, or brown rice, but would be crumbly)
¼-1/2 tsp. cinnamon

½ c. maple syrup (or ¼ c. syrup + ~5 tbsp. applesauce)
½ c. canola or other vegetable oil

2-4 oz. raspberry jam or puree (or other flavor)

Preheat oven to 350f.

Combine dry ingredients in bowl. Whip oil and maple syrup together. Add wet to dry ingredients and mix until well coated.

Make balls out of 1 tbsp. dough and place on oiled cookie sheet. Press thumb gently in center of each, creating space for filling. Fill each cookie with ½ tsp. jam or fruit puree.

Bake at 350f for 10-15 minutes, or until golden brown (it will take longer if you use applesauce.