The New Yiddish Kitchen

FOR THE COOKIE

1 cup (110 g) cashews

1 egg

1 cup (95 g) almond flour

Pinch sea salt

½ teaspoon baking soda

3 tablespoons (45 ml) maple syrup

¼ cup (28 g) coconut flour

FOR THE BERRY FILLING

1 cup (140 g) frozen raspberries (or fresh, if in season)

¼ cup (60 g) coconut palm sugar

½ lemon, juiced

FOR THE APRICOT FILLING

½ cup (160 g) fruit-sweetened apricot preserves

1 tablespoon (8 g) poppy seeds

Preheat the oven to 350°F (177°C). To make the cookies, place the cashews into a food processor or blender and pulse until you have a “flour.” Next add in egg, almond flour, salt, baking soda and maple syrup. Blend more until all ingredients are well combined and form a dough.

Spoon the dough onto a piece of parchment paper and begin sprinkling in the coconut flour, 1 tablespoon (7 g) at a time. The dough will be sticky to start, but the coconut flour will take care of this.

Once the stickiness is gone, roll out the dough between two pieces of parchment paper until it is about ¼-inch (6-mm) thick. Use a drinking glass or round cookie cutter (with a 3-inch [7.5-cm] diameter) to cut circles out of the dough. Set the circles aside.

To make the berry filling—which can also be made ahead if you prefer—combine the raspberries, sugar and lemon juice in a small saucepan over medium heat. Then mash the fruit until it is soft and combines well with the sugar. Allow the mixture to simmer for about 8 minutes or until it thickens and reduces. If there are any residual lumps you may briefly puree until a smoother consistency is achieved.

Alternatively, to make the apricot filling, combine the preserves with the poppy seeds and stir well.

Next, continue to assemble the cookies by taking one dough circle and placing a dollop of the raspberry filling in the center, no more than ½ teaspoon or so; do not overfill.

Then fold the circle into thirds, sealing off the edges until a triangular shape is formed. Make sure you pinch the seams closed, or they can reopen while baking.

Repeat until all of the dough is used. Place cookies on a parchment-lined baking sheet and bake for 10 minutes. Remove from the oven and allow to cool slightly before serving.