These are pretty much allergy-free. Well, I'm sorry if you're allergic to nuts.
I shared these cookies with quite a few of my friends, and one of them, Anushi, loved them. It's people like her that make me feel better. There are days when I feel like a failure, but then I share my food and some people really enjoy them, and then it's all better. At least I can make some people happy through food. She really liked them.
They're surprisingly good actually. Chestnut, almond and fig - good combination eh? I'm quite happy with myself for that. Hah. My little moments of joy.
Makes about 25 cookies
Adapted from here
3/4 cup ground almonds
3/4 cup chestnut flour
1/4 tsp salt
1/4 tsp almond extract
1/4 cup agave nectar
1/4 cup vegetable oil
Preheat oven to 170C. Line and grease a baking tray.
Mix the dry ingredients together. Then mix in the oil and agave nectar until a dough forms.
Form little balls. About the size of 1 tsp. Using your thumb, depress the center of each ball. Spoon the tiniest little bit of jam into each depression. Wet your fingers so you can press the jam down a bit. About 1/4 tsp of jam into each depression.
Put them on the baking tray and bake for about 10 minutes or a bit less, just until the edges are brown. Put on a rack and leave to cool before you eat them.