Making the Dough

1. Heat oven to 350 degrees. Line a baking sheets with parchment
2. In a food processor pulse together 1/4 cup honey roasted almonds and ¼ cup paleo flour until the nuts are coarsely ground
3. Pulse in the remaining 3/4 cup paleo flour, tapioca flour, sugar, salt and cinnamon.
4. Add the butter and pulse until the mixture is crumbly.
5. Pulse in the egg, vanilla and zest.
6. Continue to pulse until the dough is well combined and starts to clump (but doesn’t form a ball).
7. Working with 1 tablespoon of dough, using a cookie scoop or tablespoon measure, form the mixture into 1” balls and place on parchment lined baking sheet.

Creating the Cookies

1. Put the egg white in a shallow bowl, the beat it lightly with a fork until frothy.
2. Put the remaining 1/2 cup honey roasted almonds and the 1/4 cup salted almonds on a cutting board and coarsely chop.
3. Put them into separate shallow bowl.
4. Dunk each ball of dough first in the egg whites then in the nuts, rolling to coat the balls well.
5. Using your thumbs, press an indentation in the center of each round of dough. Place the balls on the baking sheets 2 inches apart.
6. Using a 1/2 teaspoon measure, fill the indentation with jam.
7. Bake until the edges of the cookies are just golden, 15-20 minutes.
8. Transfer to a wire rack to cool.

Honey Roasted Almonds

1. Spread almonds in a single layer on a baking sheet and place in a cold oven.
2. Turn oven on to 350 degrees F. Roast almonds, stirring occasionally, until light tan and fragrant, 12 to 15 minutes. The nuts will continue to cook after removing from oven.
3. Stir honey, water, and avocado oil together in a saucepan; bring to a boil. Add almonds; cook and stir until almonds have absorbed all the liquid, about 5 minutes, stirring frequently.
4. Meanwhile, mix sugar and salt together in a small bowl; sprinkle about 1 tablespoon of the sugar/salt mixture into a large bowl.
5. Transfer coated almonds to the large bowl. Sprinkle remaining sugar mixture over almonds; toss to coat evenly.
6. Spread almonds onto parchment paper to cool completely. Store at room temperature in a tightly covered container.