2 cups of almond meal (or 1 1⁄2 cups almonds, processed to meal)
1⁄2 cup butter
1 cup true arrowroot (could also use tapioca flour)
1/3 cup sugar (ideally coconut or rapadura). You may want to increase this to 1⁄2 cup if you’re not used to low sugar
1⁄2 tsp salt
1 tsp vanilla
Mix dry ingredients. Blend in melted butter, vanilla and egg and mix until combined (don’t overmix). Form into balls on baking tray and press a small hole in the middle with your finger. Fill with jam. Bake for 20 mins at 180 deg until lightly brown. Cool on biscuit rack. Store in fridge. Makes about 18 cookies.
I often halve the mixture at the end and make jam drops with one half. I then mix through good quality dark chocolate chunks into the other half for choc-chip cookies (around 20 grams).
Source: The wonderful girls at Pinkfarm. See more here.