Recipe for easy vegan butter cookies filled with sweet raspberry jam.
In a non-sticky pan roast the almonds without any oil until they turn slightly golden. Let cool.
Turn the almonds into almond meal by using a food processor.
Now add all of the ingredients (except for the jam) onto a flat and clean surface and knead for about 3-5 minutes.
Shape the dough into a ball and wrap into clear foil. Place in the fridge for minimum 30 minutes.
Preheat your oven to 200℃/400℉. Line two baking trays with parchment paper.
Cover your surface with some spelt flour and roll out the dough. For each cookie we'll need a bottom one and a top one with a little whole. I've used a regular cookie cutter and a smaller one for that.
Transfer all the cookies onto the baking trays and bake for about 5 minutes. Then let the trays switch places and bake for another 5 minutes.
Take the cookies from the oven and let them cool down.
Cover all the bottoms with one tsp of jam and while covering the top layers with powdered sugar. Put them together and store in an air tight container. Enjoy!