Raspberry Almond Torte Cookies

• 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

1. Chop almonds very fine or grind in blender or processor into coarse nut flour.
2. Buzz oats into coarse flour.
3. Combine dry ingredients in bowl.
4. Whip oil and maple syrup together.
5. Add wet to dry ingredients.
6. Mix until well coated.
7. Form walnut sized balls and place on oiled cookie sheet.
8. Press thumb gently in center, creating space for filling.
9. Fill each cookie with 1/2 teaspoon raspberry preserves.
10. Bake at 350u0b0 for 10 to 15 minutes or until golden brown.

almonds, rolled oats, whole wheat pastry flour, cinnamon, salt, maple syrup, corn, raspberry preserves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=440457 (may not work)