1 1/2 Cups Ground Almonds
1 1/2 Cups Gluten Free Flour (you can use all-purpose if you prefer)
1 Teaspoon Xanthan Gum (only add if you are using the GF flour)
1 Teaspoon Cinnamon
1/4 Teaspoon Salt
1/2 Cup Cane Sugar (or any sugar you prefer)
1/4 Cup Coconut Oil, not melted
1/4 Cup Earth Balance
Jam for spreading (I used fig jam)
Confectioners Sugar for decorating
In a medium bowl, combine the almonds, flour, xanthan gum, cinnamon and salt. Mix to combine.
In a mixing bowl, beat the sugar, coconut oil and Earth Balance for 4 minutes on Medium speed. Slow the mixer and add the egg. Then, on the lowest mixing speed, slowly add the flour mixture a little at a time until fully combined into a dough.
Lay parchment paper down on the counter. Put your dough down and start rolling it out with a rolling pin. If it's too large to work with then just do half at a time. Roll the dough out until it is about a 1/8 - 1/4 of an inch thick. The thinner, the better.
Take your larger triangular cookie cutter and cut as many cookies out as you can. Using an offset spatula, transfer the cookies to a cookie sheet lined with parchment paper. Reuse any dough scraps to roll and cut out again until there are no scraps left.
Using the smaller cookie cutter, cut out the center of half of the cookies. These will be your tops to your sandwich cookies.
Bake in a preheated oven at 325 for 16 minutes. Rotate the trays half way to prevent uneven browning.
(You can freeze the cookies at this point for up to 6 weeks if wrapped super tight.)
When the cookies are completely cool, spread the jam on the bottom cookie and sandwich it with the top cookie. Using a strainer, sprinkle some confectioners sugar to decorate just before serving.