2 cups plain flour
1 cup ground almonds
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp Salt
3/4 cup caster sugar
2 cup canola oil
2 tbsp runny honey
1 tsp vanilla extract
1/4 cup cherry Jam, sieved
1 cup flaked almonds, toasted
Preheat the oven to 180 ̊C (350 ̊F)
Line 2 baking sheets with baking paper and set aside.
In a large bowl, combine flour, ground almonds, baking powder, spices, salt in a large bowl and set aside.
In a stand mixer, add sugar, canola oil, eggs, honey, and vanilla, and beat on medium speed until well blended, about 2 minutes.
At low speed, gradually beat in the dry ingredients until just combined.
Roll the dough into small walnut-sized balls and place on the prepared baking sheets, leaving space in between for spreading. Flatten the cookies gently with your hand.
Bake for about 8 minutes, until golden brown. Transfer the cookies to a wire rack and cool completely. When cool spread the top of each cookie with a tsp of cherry jam and sprinkle with the toasted almond flakes. Dust with icing sugar and serve.