Ingredients

• ¾ cup Gluten Free 1-to-1 Baking Flour
• ¾ cup Almond Flour
• ½ tsp Salt
• ½ cup Unsalted Butter, softened (1 stick)
• ¼ cup + 1 Tbsp Sugar (plus more for rolling)
• ½ tsp Almond Extract

• ½ cup Jam of choice (Raspberry, Apricot, Orange Marmalade, etc.)

• 4 oz Semi-Sweet or Dark Chocolate, chopped (such as Ghirardelli 60%)
• 4 Tbsp Unsalted Butter
• 1 ½ tsp Corn Syrup
• Small pinch of Salt

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside. 

2. In a small bowl, whisk together Gluten Free 1-to-1 Baking Flour, Almond Flour and salt. In a large bowl, cream butter and sugar together until light and fluffy. Mix in almond extract. Add dry ingredients and stir until a cohesive dough forms. 

3. Scoop dough into 1 tablespoon portions, roll into balls, then roll each ball in granulated sugar. Place on prepared baking sheet. 

4. First bake: Bake for 7 minutes. Remove from oven and make an indent in the center of each cookie using your thumb or the back of a ½-teaspoon measuring spoon. 

1. Spoon about ½ teaspoon jam into each indentation. 

2. Return to oven and bake 7–10 minutes more, until bottoms are lightly golden but tops remain pale. 

3. Transfer to a wire rack to cool completely before serving. 

1. Return cookies (with empty indentations) to oven and bake 7–10 minutes more, until bottoms are lightly golden but tops remain pale. Cool completely. 

2. While cookies cool, prepare the chocolate filling: In a heatproof bowl set over a pot of simmering water, combine chocolate, butter, corn syrup and salt. Stir until melted and smooth. Let cool slightly until thickened but still fluid. 

3. Pipe or spoon chocolate into cooled cookie indentations. Allow to set before serving. 

1. Dough balls (before rolling in sugar) can be frozen in a single layer, then transferred to a sealed container or freezer bag and stored for up to 1 month. Thaw overnight in the refrigerator, roll in sugar and bake as directed.