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For the jam:
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Wash the raspberries and drain well.
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Then place the raspberries in a blender.
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Pulse a few times just to break them up.
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Pour the raspberries into a small sauce pan.
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Over medium heat, bring to a soft boil.
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Let the raspberries cook down for about 15 minutes.
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Add the honey to the cooked raspberry mixture and stir till blended.
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Again, bring the mixture to a soft boil.
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Place a candy thermometer into the fruit mixture and continue to boil till it reaches around 220-230 degrees F. This will take about 8 minutes.
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You can also do this by feel.
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If you do, just watch to see when it begins to thicken (again at about 8 minutes).
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The mixture will continue to thicken some after you remove it from the heat.
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Add the juice from 1 lemon.
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Mix well.
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This next step is optional.
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I find that it helps give the filling some volume, but it is not necessary.
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Transfer the filling to a small bowl.
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Beat with a hand mixer on high for a few minutes or until the mixture begins to cool.
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If the filling is too thick, add more lemon juice or a little water.
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Jam can be stored up to 3 days.
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For the cookies:
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In a large bowl, combine the almond flour and salt.
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In a separate bowl, combine the oil, honey, vanilla and water.
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Mix the wet ingredients into the almond flour mixture.
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Wrap dough in parchment paper/plastic wrap and chill for 1 hour.
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When ready to bake, split the dough into equal portions.
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Keep one wrapped up while you work with the other.
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Roll the first portion of dough out between two sheets of parchment paper to about 1/4 inch to 1/2 inch thick.
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Cut dough into circles.
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I like to use a 2-3 inch circle cookie cutter.
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It makes a nice sized cookie.
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Make a slight indentation with your finger at the center of the circle, dollop a 1/2 teaspoon of raspberry filling at the center of each circle.
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Fold the dough in to create three sides (see photo).
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Pinch each of the three corners to form a triangle shaped cookie.
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I do one complete cookie at a time, as I find the dough gets dry quickly.
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You could also keep the pre-cut circles covered with plastic till your ready to shape them.
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Place cookies on a parchment or Silpat lined baking tray.
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Bake the cookies at 350 degrees F for about 8 minutes or until golden around the edges.
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Cool for about 5 minutes.
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Serve and enjoy!
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I find that these cookies are best served right away.
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Otherwise, store them in an airtight container.
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When you are ready to serve, heat them in a 350 degree F oven for 3-5 minutes or until crispy around the edges again.
