We got this recipe off the Flourist website where we recently bought their Einkorn flour. I recommend both the flour and the cookies! I repeat their yummy recipe here without change in this post, although we often halve the recipe for just the two of us.
These delicious cookies are the perfect way to enjoy the jam we made yesterday together with the nutty flavor of their Flourist Whole Grain Einkorn Flour. With our homemade jam, these are not overly sweet and feel like eating food rather than decadence.
You could also try them with them with walnuts, instead of hazelnuts, if you wish, but we got a big bag or hazelnuts from Costco to put in salads and had them on hand.
These keep well and are just as good or better a few days later.
Hazelnut Jam Cookie Recipe
1 cup butter
2/3 (147g) cup sugar
1 tsp vanilla
1/2 tsp salt
2 cups (280g) Flourist Whole Grain Einkorn Flour
1 1/2 cups whole hazelnuts, ground
1 cup of your favorite fruit jam
Cream together the butter and sugar until light and fluffy.
Add the eggs, one and a time, mixing well in between with the vanilla.
Combine the flour and salt and add to the mixing bowl. Mix until just combined and then add the ground hazelnuts and mix until combined.
Scoop with a small ice cream scoop onto a parchment-lined sheet tray. Create a small indent in each cookie using your thumb. Fill cookies with jam (about 15g each) and bake at 350°F until the edges are brown, about 10 minutes.