Raspberry Grappa Jam Drops

Laura Sharrad

This recipe is brought to you with the help of our friends at JC’s Quality Foods


  • 2 cups (300g) Buckwheat flour
  • 1 ½ cups almond meal
  • 1 tsp ground cinnamon
  • ½ tsp sea salt flakes
  • ¾ cup maple syrup
  • ½ cup vegetable oil
  • ⅓ cup raspberry jam


  1. Preheat the oven to 180°C (350°F).
  2. Place the flour, almond meal, cinnamon, salt, maple syrup and oil in a bowl and mix to combine.
  3. Roll heaped tablespoonfuls of the mixture into balls and place on baking trays lined with non-stick baking paper, allowing a little room to spread. Press your thumb gently into the middle of each cookie and fill with ½ teaspoon of the jam.
  4. Bake for 14–16 minutes or until golden and crisp.
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