Step 1

Preheat oven to 325°F. You can coat your baking sheet with a light layer of cooking spray, if desired. I have never done that for this recipe and have not experienced issues with sticking.

Step 2

Add pecans and macadamia nuts to a food processor and pulse until you have medium to fine crumbs. Place crushed nuts in a bowl and set aside for later. (*Tip: if you don't have a food processor, place the nuts in a plastic bag and use a rolling pin or drinking glass to break them up).

Step 3

Measure almond flour into a small mixing bowl. Add salt, cinnamon, cloves and sugar. Whisk well.

Step 4

Make a "well" in the flour mixture. Whisk egg in a separate bowl and pour it into the well along with vanilla extract. Mix ingredients together just a bit, but stop before they're fully incorporated.

Step 5

Melt butter and let it cool. Add it to the bowl and mix again until a thick paste forms.

Step 6

Use a 1 tablespoon cookie scoop to portion out your dough and then form it into balls. You will have about 15 cookies.

Step 7

Roll each dough ball in nut crumbs and line them on your cookie sheet. These cookies don't spread much, but I still recommend placing them at least an inch apart for quick and even baking.

Step 8

Use your thumb or a small spoon to press down on the center of each cookie to create an indent. Fill each notch with about a teaspoon of jam.

Step 9

Bake for 15-20 minutes, until the bottom of each cookie is golden.

Step 10

Transfer cookies to a wire rack and allow them to cool. Enjoy!

Step 11

Store leftover cookies in an airtight container at room temperature or in the refrigerator. They should stay good for about a week!