Jam Instructions:
Place guava core into the blender. Depending on how dry the core is, add up to 2T water. Blend until smooth.
Pour blended guava into a small saucepan and cook on medium-low heat until just boiling. Stir constantly to prevent burning.
Mix the cornstarch and 1T water, then gradually add to the saucepan, stirring quickly. Continue simmering for a couple more minutes until the jam starts to thicken, then remove from heat and allow to cool until ready to assemble the cookies.
Cookie Instructions:
Preheat the oven to 350F.
Melt the coconut oil in a small bowl. Stir the ground flaxseed and water in a small bowl together and set aside.
Add the almond flour, salt, baking soda together and briefly stir to mix well.
Gradually add the melted coconut oil, agave, and flaxseed mixture into the dry ingredients, mixing well until the dough is formed.
Scoop out a Tablespoon of dough and roll into a small ball in your palm. Slowly press down, until the cookie is flat.
Place the cookie on the baking sheet and gently use your thumb to press down the center of the cookie. Some cracks may appear in the cookie - smooth out the ones that form a large enough gap to allow the jam to seep through; otherwise, the cracks can give the cookies extra texture.
Scoop the jam into the center of the cookie, filling almost to the brim. Leave some room so the jam doesn’t overflow when you press in the almond.
Take one almond and gently place it in the center of the jam, lightly pressing down to fix it in place.
Repeat until all of the cookie dough is used.
Transfer the baking sheet to the oven and bake for 13-15 minutes, or until the tops of the cookies have begun to brown. The cookies will continue to brown as they cool.
Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a rack to continue to cool until ready to be served or stored.
