Ingredients

4 cups barley flour

3 cups whole raw almonds, finely ground to flour in a food processor

1 cup canola oil

1 cup maple syrup

1 tsp. salt

1 tsp. ground cinnamon

1 cup blueberry, raspberry, or apricot jam

Directions

Active time: 25 minutes
Total time: 1¼ hours

Preheat oven to 350°. Line 2 large baking sheets with parchment paper; set aside.

In a large bowl, stir together flour, almonds, oil, syrup, salt, and cinnamon until combined. Working in batches, form each cookie by rolling 1 generous Tbsp. of the dough into a ball. Transfer to prepared baking sheets, spacing cookies about 2 inches apart.

Using your thumb, make an indention in the middle of each cookie, neatening the edges as needed. Spoon about 1 tsp. of the jam into the center of each cookie, then bake until golden brown around the edges, 20 to 25 minutes. Set aside to cool.

Adapted from My Father’s Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness, by Gwyneth Paltrow (Grand Central Life & Style).