Ingredients
For the Cookies:
- 7 tablespoons honey or agave
- 1/2 cup coconut oil softened at room temperature
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup (88g) coconut flour sifted
- 1/4 teaspoon salt
- 16 sliced almonds
For the Strawberry Jelly:
- 3/4 cup frozen strawberries thawed and roughly chopped
- 2 tablespoons honey or agave
Instructions
- In a large bowl, use an electric hand mixer to beat together the honey (or agave) and coconut oil until smooth and creamy. Add in the vanilla and almond extract and beat once more.
- Add the coconut flour and salt into the bowl and stir until well combined, and a wet dough forms. Scrape the dough onto a large piece of plastic wrap and wrap into a flat, thin disc. Place into the refrigerator until firm and rollable, about 25 to 30 minutes.
- While the dough chills, preheat your oven to 325℉ and line a baking sheet with parchment paper. Set aside.
- In a small saucepan, combine the chopped berries and honey (or agave) and bring to a boil over medium heat. Cook the berries, stirring frequently, until they become very thick and smooth, about 13 to 14 minutes. Make sure to keep an eye on them near the end of the cooking time so they don't burn.
- Transfer the berry mixture to a bowl and mash with a fork. Place into the refrigerator to chill.
- Remove the dough from the refrigerator and roll 1 tablespoon-sized balls into 4- inch long fingers, that are about 1/2 an inch thick. Place onto the prepared baking sheet until all the dough has been used.
- Firmly press a sliced almond into the tip of each finger, to create a fingernail. Remove the almonds before baking so there are impressions in the dough where the nails would be. Use a small, sharp knife to make several horizontal, shallow cuts just under the finger nail, and then in the center of each finger, to represent knuckles. Lightly press in the dough on either sides of the knuckles to shape them. Place the whole pan into the freezer for 10 minutes.
- Once frozen, bake the cookies until golden brown and lightly crackly (the cracks are normal, don't worry!) about 12 to 13 minutes. Let cool on the pan completely.
- Once cooled, dip the bottom of the finger into the strawberry jam, so it looks like it's been cut off. Then, fill the finger nail space with a dollop of the jam, and press in a sliced almond.