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Title: Crumbly Almond Cookies
Categories: Cookies
Yield: 10 Cookies

100 g Ground almonds;
- plus extra for dusting
1 pn Thyme leaves; chopped
1 pn Lavender leaves; chopped
2 tb Marmalade
5 tb Butter substitute

Preheat the oven to 180?C/350?F/gas 4 and lightly grease a baking
sheet. Grab an egg cup, shot glass, espresso cup or small cookie
cutter, and set to one side.

Tip the ground almonds into a bowl and add the thyme and lavender, if
using.

In a separate small bowl, mash the marmalade and butter substitute
together with a fork until well combined. Tip into the almonds and
mix well until it forms a consistent dough.

Shake some ground almonds onto your worksurface and press or roll the
dough out until around 1 cm thick. Cut tiny cookie shapes--smaller
than you think you need--and place on the baking sheet. Leave a large
space in between each as they spread out when they warm through.
Smoosh the dough back together and roll and repeat until there are no
more cookies to be made.

Bake for 10 minutes. Remove from the oven and allow to cool for a
further 10 minutes on the baking sheet, to harden, before trying to
move them--they are deliciously crumbly, so they need some time to
firm up before they are solid enough to cart about! Enjoy warm.

Recipe by Jack Monroe

Recipe FROM: <https://www.panmacmillan.com/blogs/
lifestyle-wellbeing/jack-monroe-free-ebook>

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