Watch the Full Step-by-Step
Servings: 14
- Kitchen scale
- Rolling Pin
- 3-inch/7.5 cm round cutter or glass
- Wire rack
INGREDIENTS
- ½ cup fruit jam
- ¼ cup powdered sugar
Dough:
- 2 cups/200 grams fine almond flour
- 1 cup/120 grams tapioca flour
- ⅓ cup light brown sugar
- 2 ounces/56 grams cold salted vegan butter, cubed
- ¼ cup almond milk or oat milk
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest, finely grated
- ½ teaspoon baking powder
- ¼ teaspoon salt
INSTRUCTIONS
- In a medium bowl, combine the sugar, milk, vanilla, butter, and orange zest. Mix until the butter is partially incorporated.
- Add the almond flour, tapioca flour, baking powder, and salt. Using your hands, mix until a cohesive dough forms, breaking up the butter as you go. Scrape the bowl to ensure even incorporation.
- Shape the dough into a disk, wrap tightly, and refrigerate for at least 1 hour.
- Heat the oven to 350°F/175°C. Line a baking sheet with parchment paper.
- Roll half the dough on a lightly floured surface to 1/4-inch/6 mm thickness. Cut into 3-inch/7.5 cm rounds and transfer to the prepared baking sheet. Reroll scraps once.
- Place 1/2 to 1 teaspoon jam in the center of each round. Fold up three sides to form a triangle, pinching seams firmly to seal.
- Bake until lightly golden at the edges, 12 to 15 minutes. Cool on the baking sheet for 10 minutes, then transfer to a rack. Repeat with remaining dough.
- Dust with powdered sugar before serving.
- Store in an airtight container at room temperature for up to 1 week or freeze for up to 2 months.