These little gluten-free morsels are made of a sweet almond cookie wrapped around a fresh raspberry. The raspberry melts inside the almond cookie and reminds me, somewhat, of a stuffed donut hole.
0 Preheat oven to 350 degrees.
1 Line a baking sheet with parchment paper.
2 In a large bowl, mix the dry ingredients together (almond meal, salt, and baking soda).
3 In a separate bowl, whisk the wet ingredients together (egg, honey, oil, and almond extract).
4 Create a crater in the center of the almond flour mixture.
5 Pour the completely mixed wet ingredient mixture into the crater.
6 Using a fork, start stirring the wet ingredients into the dry from the inside out.
7 Keep stirring until you achieve an even consistency.
8 For ease in forming, refrigerate for approximately 10 minutes.
9 With a wet washcloth nearby, start forming the cookies.
10 Spoon approximately 1 Tbl-sized ball and flatten in your hand.
11 Place a fresh raspberry in the center of your flattened dough.
12 Carefully wrap the dough around the raspberry. Do not pinch or smash the raspberry during this process.
13 Once the raspberry is completely covered, roll the dough in your hand so that it is a smooth sphere.
14 Place on the parchment paper-lined baking sheet.
15 Wipe your hands with the wet cloth (otherwise the dough will start sticking to your hands) and repeat the process until you’ve finished all the dough.
16 Once finished forming the cookies, take a small amount of water and carefully blot or brush the tops of each cookie. (This is help the almonds and cinnamon stick during baking).
17 Take a pinch (about 3-4) sliced almonds and place on top of each cookie.
18 Dust with cinnamon.
19 Bake for 15 minutes.
20 Let cool for at least 5 minutes, then ENJOY!
