Raspberry and Almond Thumbprint Cookies recipe courtesy of Kamut
1 2/3 cups KAMUT khorasan wheat flour
1/3 cup KAMUT khorasan wheat flakes
1/4 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, at room temperature
1/2 cup packed brown sugar
1 tsp vanilla extract
3/4 cup chopped toasted almonds
1/2 cup raspberry jam
Stir together flour, wheat flakes, baking powder and salt; set aside. Using electric beaters, beat butter with sugar until light and fluffy; beat in egg and vanilla. Stir in flour mixture just until combined; fold in almonds. Cover and refrigerate for 30 minutes.
Preheat oven to 350ºF. Roll tablespoonfuls of dough into balls. Place on parchment paper–lined baking sheets, spacing about 2 inches apart. Using back end of spoon or finger, press to make 1-inch indent into center of each cookie.
Bake for about 10 minutes or until bottoms are light golden. Transfer baking sheets to racks; press again with back end of spoon to reinforce indent. Spoon 1/2 tsp raspberry jam into center of each cookie. Let cool completely on baking sheets on racks.
Tips: Substitute pecans, walnuts or pistachios for almonds if desired.
Posted on WholeFoods Magazine Online, 11/21/2016