1 cup hazelnuts (or filberts)
1 cup oatmeal
1 cup pastry flour
Pinch of salt
Pinch of cardamom or coriander
Pinch of cinnamon
1/2 cup maple syrup
1/2 cup coconut or favorite oil
1/3 cup strawberry jam or preserves
Preheat oven to 350F (175 deg C).
Chop hazelnuts and place in blender or food processor. Buzz to a coarse flour, pour into a mixing bowl.
Buzz oatmeal in the blender to make a flour, add to the ground nuts. Add salt and spices.
Combine maple syrup and oil. Pour over dry ingredients and mix to coat evenly.
Form walnut-size balls and place on an oiled cookie sheet. Press cookies with thumb, making a small print to fill with jam. Fill each thumbprint with a half-teaspoon of jam.
Bake in 350F (175C) degree oven for 12 to 15 minutes until golden brown. Allow to cool before removing from tray and sampling.
Note: You can vary the ingredients to suit your taste. You can use walnuts or pecans instead of hazelnuts. Any flavor jam or preserves can be used. (Many companies now make them without sugar, using only fruit juice as the sweetener.)
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