Raspberry Almond Thumbprint Cookies

Directions

1. Make the jam: in a small saucepan over medium heat, cook the raspberries, 1 tbsp monk fruit and lemon juice, mashing with a fork, until bubbling and saucy, about 5 minutes. Stir in the chia seeds and cool at least 15 minutes to thicken.
2. Heat the oven to 350°F. Line a baking sheet with parchment paper.
3. In a bowl, beat the butter and 1/3 cup monk fruit until creamy. Beat in the egg, almond extract and vanilla.
4. Mix in the almond flour and salt until a soft dough forms. If it is too sticky to roll, chill 10 minutes.
5. Roll into 20 balls, about 1 tablespoon each, and set them 1 1/2 inches apart on the sheet. Press a deep well into each with your thumb or the back of a 1/2 teaspoon measure, smoothing any cracks at the edges.
6. Fill each well with about 1/2 teaspoon of the cooled jam.
7. Bake 12 to 14 minutes, until the edges are lightly golden.
8. Cool completely on the pan, about 20 minutes. They are soft when warm and firm up as they cool.