Raspberry Almond Torte Cookies - cooking recipe

Ingredients

1 c. almonds, ground in blender or processor
1 c. rolled oats, ground in blender
1 c. whole wheat pastry flour
1/4 tsp. cinnamon
pinch of sea salt
1/2 c. maple syrup
1/2 c. corn or safflower oil
4 oz. raspberry preserves

Preparation

Chop almonds very fine or grind in blender or processor into coarse nut flour.
Buzz oats into coarse flour.
Combine dry ingredients in bowl.
Whip oil and maple syrup together.
Add wet to dry ingredients.
Mix until well coated.
Form walnut sized balls and place on oiled cookie sheet.
Press thumb gently in center, creating space for filling.
Fill each cookie with 1/2 teaspoon raspberry preserves.
Bake at 350\u00b0 for 10 to 15 minutes or until golden brown.