Nuts and jam thumbprints, lactose free

Ingredients

• 230 g All purpose flour, sifted
• 50 g Almonds, blanched, chopped
• 10 ml Sour cherry jam
• 1/2 tbsp Water
• 180 g Unsalted butter, lactose free
• 100 g Cane sugar
• 30 g Walnuts, chopped
• 30 g Macadamia nuts, chopped
• 3 ml Vanilla extract
• 1 pinch Salt

Method

1. Combine chopped nuts in a heat-safe pan and roast them gently without oil or salt.
2. When it's ready, set aside for cooling.
3. Preheat oven to 180°C.
4. Use an electric mixer, fitted with paddle, to cream butter and sugar.
5. Stir in the vanilla and combine well.
6. Add the flour little by little with the mixer on low speed.
7. Continue mixing until the mixture starts coming together.
8. Scoop out the dough onto a floured work surface and roll into a flat disk.
9. Cover with plastic wrap and chill in the fridge for half an hour.
10. Roll the dough into approximately 30-gram balls.
11. Make an egg wash by beating the egg together with the 1 tablespoon of water.
12. Dip each dough ball in the egg wash and roll it in the nut mix.
13. Gently place the balls on an ungreased cookie sheet then use your thumb to make a slight indentation at the center of each ball.
14. Drop about a quarter teaspoon of jam in the indentation.
15. Bake for about 25 minutes, until the nuts turn golden.
16. Place on a cooling rack and serve.