These delicious cookies are a miniature version of the Linzertorte, an almond pastry tart filled with raspberry or currant jam. Linzertorte is named for the city of Linz in Austria, and has been popular for hundreds of years; in fact, there are recipes for Linzertorte dating back to 1653. Our recipe from the Chopra Center Cookbook is a more recent – and healthful – rendition of this classic dessert. We hope that you and your loved ones will enjoy it this holiday season!
Makes 24 small cookies
- 1 cup rolled oats
- 1 cup almonds, whole or pieces
- 1 cup whole wheat pastry flour, rice flour, or spelt flour
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup maple syrup
- 2 tablespoons canola oil
- ½ cup mango purée, applesauce, or mashed banana
- 1 cup organic raspberry jam
Preheat the oven to 350 degrees. Oil a cookie sheet and set aside. Using a food processor, grind the oats and the almonds together into a coarse mixture. Place in a bowl and add the flour, cinnamon, and salt. In a separate bowl, whisk together the maple syrup, oil, and the fruit purée. Add the dry ingredients to the wet ingredients. Combine with a spatula or place plastic bags on your hands to mix. Using a 1-ounce scoop or a tablespoon, scoop out onto the prepared cookie sheet. Make a small depression with your thumb in each cookie and spoon in a small amount of raspberry jam. Bake for 15 to 20 minutes or until golden brown.
Nutritional Facts (per cookie):
Calories 125, Total fat 3.7 g, Saturated fat .4 g, Carbohydrates 20.1 g, Protein 2.7 g