Bright orange zest and rich almond flour give these little cookies a tender, sandy crumb that melts on contact, while a quick flax-based binder keeps everything cohesive without any eggs in sight. Each ball gets rolled in sliced almonds for a delicate, toasty crunch before you press a deep well into the center and fill it with a spoonful of jammy raspberry or apricot sweetness. The contrast between the buttery, citrus-scented dough and that bright pop of fruit filling is what makes these such a satisfying bite-sized treat. They bake up golden at the edges with soft, jewel-toned centers, and they look every bit as good as they taste. This is a lovely one to add to a gluten free cookie rotation, especially around the holidays when a plate of pretty, fruit-filled cookies always disappears fast.
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Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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