- almonds - 2 Cups
- instant oat flakes - 4 cups
- salt - 1/4 teaspoons
- wheat flour - 1 1/2 cups
- rapeseed oil - 1 glass
- maple syrup - 1 cup
- jam of your choice - To taste
1. Preheat the oven to 175 degrees and lining the two baking sheets with parchment paper. Grind almonds in a food processor and put in a large bowl. 2. Grind oatmeal with salt in a food processor. Add the oatmeal mixture to a bowl with almonds. Add 1 1/4 cups of flour in a bowl, set aside the remaining 1/4 cup. 3. Add the rapeseed oil to the bowl, then the maple syrup. Mix thoroughly with dry ingredients. 4. If the dough is too liquid and wet, add the reserved flour. Allow the dough to stand for 15 minutes. 5. Form the balls from the test the size of a nut. You can do this with a scoop for ice cream. Lay the balls on the baking sheet at a distance of about 2.5 cm from each other. Using a wooden spoon, make a groove in the top of each cookie. 6. Fill the groove with jam. 7. Bake the biscuits for about 15 minutes until it starts to brown. 8. Remove from the oven and allow to cool for about 15 minutes. Then allow to cool completely on the counter.
Servings: 10