Almond Jam Crunch Cookie Corners
These gluten-free, refined sugar-free Almond Jam Crunch Cookie Corners combine a buttery almond shortbread-style base with homemade raspberry jam, a crunchy caramelised almond and walnut topping, and three dark chocolate-dipped corners. Made with almond and coconut flour, they are naturally grain-free, with a Paleo option and a delicious balance of buttery, fruity, nutty and chocolatey flavours.
Ingredients
Almond Shortbread Cookie Base
- 5 tbsp softened butter 70 g
- ¼ cup granulated monk fruit sweetener 48 g, or granulated sweetener of choice
- 1¾ cups almond flour 168 g
- ½ cup + 2 tbsp coconut flour 60 g
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 tsp almond extract
- Pinch of salt
Raspberry Jam Layer
- 6 -7 tbsp refined sugar-free raspberry jam ( Note 2)
Crunchy Almond & Walnut Topping
- ⅓ cup + 1 Truvia sweetener 70 g or granulated sweetener of choice
- 5 tbsp unsalted butter 70 g
- 3 tbsp honey 50 g
- 1⅓ cups sliced almonds 120 g
- 1½ cups chopped walnuts 170 g
- 1 large egg white 30 g
- ½ tsp almond extract
- Pinch of salt
Dark Chocolate Dip
- ⅓ cup 90% dark chocolate 70 g
Instructions
Prepare the Almond Cookie Base
- Preheat the oven to 175°C (350°F). Line an 18 × 32 cm (7 × 12.5-inch) baking tray with parchment paper.
- Add the softened butter, monk fruit sweetener, almond flour, coconut flour, egg yolk, vanilla, almond extract and salt to a food processor. Process until a soft cookie dough forms and holds together when gently pressed between your fingers.
- Press the dough firmly and evenly into the prepared tray. Prick the surface all over with a fork, then refrigerate for 20 minutes.
- Bake for 12 to 14 minutes, or until the edges are lightly golden.
Make the Crunchy Nut Topping
- Meanwhile, add the butter, honey and monk fruit sweetener to a saucepan over medium heat.
- Cook gently, stirring frequently, until the butter has melted, the sweetener has dissolved and the mixture is smooth and beginning to thicken. Avoid letting the honey mixture boil too aggressively or burn.
- Remove from the heat and stir in the almond extract and salt. Add the sliced almonds and chopped walnuts and stir until the nuts are evenly coated.
- Set aside for about 5 minutes to cool slightly. Once the mixture is warm rather than piping hot, add the egg white and mix thoroughly until the nuts are evenly coated. The egg white helps bind the nuts together as they bake, creating a firmer, cohesive and crunchy topping.
Add the Jam & Nut Topping
- Spread the raspberry jam evenly over the warm baked cookie base, reaching close to the edges.
- Spoon the almond and walnut mixture over the jam and gently spread it into an even layer.
- Return the tray to the oven and bake at 175°C (350°F) for 20 to 25 minutes, or until the nut topping is deeply golden, caramelized and crisp around the edges.
Cool & Cut
- Let the slab cool completely in the tray.
- For cleaner, sharper edges, refrigerate the completely cooled slab for 30 to 60 minutes before cutting.
- Cut into 10 squares, then cut each square diagonally to make 20 large triangles.
Dip in Dark Chocolate
- Melt the dark chocolate in a heatproof bowl over a double boiler, or microwave in short intervals, stirring between each until smooth.
- Dip the three corners of each triangle into the melted dark chocolate, then place on parchment paper.
- Refrigerate until the chocolate is completely set.
- For especially neat chocolate corners, use a sharp knife to carefully trim away any excess set chocolate around the edges.
Notes
Recipe Notes
1. Almond Flour: Finely ground almond flour gives the base a more delicate, shortbread-style texture. Almond meal can also be used for a slightly more rustic, nutty texture. 2. Jam Options: My Healthy Refined Sugar-Free Raspberry Jam is thick, glossy and bursting with bright, sweet-tart raspberry flavor. It works beautifully in these cookie corners, balancing the rich caramelized almond and walnut topping and dark chocolate. You can also use refined sugar-free sour cherry, orange, apricot or peach jam. 3. Egg White: Don't skip the egg white in the nut topping. It acts as a binder, helping the sliced almonds and walnuts hold together and bake into a firm, crunchy layer rather than falling apart when cut. 4. Cutting: Make sure the slab is completely cool before cutting. Chilling for 30 to 60 minutes makes it easier to create clean triangles without breaking the nut topping. 5. Storage: Store in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze for up to 2 months and thaw in the refrigerator.Nutrition Facts per Serving, 1 Large Cookie
Nutrition per serving: 1 large cookie, Calories: 240 kcal, Protein: 6 g, Carbohydrate: 11 g, Net Carbs: 7 g, Sugars: 5 g, Fat: 21 g, Saturated Fat: 6 g, Fiber: 4 g, Sodium: 25 mg, Calcium: 50 mg, Magnesium: 65 mgNutrition Facts Notes
✔️ Good Source of Fiber: One large cookie provides approximately 4 g of fiber, thanks to the almond flour, coconut flour, almonds, walnuts and raspberry jam. ✔️ Naturally Gluten-Free Base: These cookie corners are made without wheat flour. Almond flour and coconut flour create the shortbread-style base. For strict gluten-free diets or celiac disease, check all packaged ingredients for appropriate gluten-free labeling and cross-contact. ✔️ Refined Sugar-Free: Monk fruit sweetener is used in the cookie base and nut topping, while honey adds sweetness to the crunchy nut layer. The homemade refined sugar-free raspberry jam is sweetened without conventional refined white sugar. ✔️ Rich in Nuts: Almond flour, sliced almonds and walnuts make up a substantial part of the recipe and naturally contribute fiber, protein, vitamin E, magnesium and predominantly unsaturated fats. ✔️ Walnuts Provide Plant-Based Omega-3: Walnuts naturally contain alpha-linolenic acid (ALA), an essential plant-based omega-3 fatty acid. ✔️ Contains Unsaturated Fats: Almonds and walnuts provide predominantly unsaturated fats. The recipe also contains butter and dark chocolate, which contribute saturated fat. ✔️ 90% Dark Chocolate: Using 90% dark chocolate provides a rich, bittersweet chocolate finish with less sugar than many conventional milk or sweeter dark chocolates. Exact sugar content varies by brand. ✔️ Naturally Occurring Plant Compounds: Raspberries, cocoa, almonds and walnuts contain a variety of naturally occurring polyphenols and other plant compounds. ✔️ Nutrient-Dense Ingredients: Almonds, walnuts, almond flour, coconut flour and eggs contribute a combination of fiber, protein, fats, vitamins and minerals.
Nutrition Disclaimer: Nutrition values are estimates based on 20 large cookie corners. Exact values can vary depending on the brands and formulations of the monk fruit sweetener, refined sugar-free raspberry jam and 90% dark chocolate, as well as the amount of chocolate coating and the final size of each cookie.
