1.   Line a baking sheet with parchment – set aside. For this recipe, you will have to preheat oven to 350 F or 175 C. But, do not preheat until you have shaped and chilled the shaped dough balls – I will mention when, later

2.   Place a fine mesh sieve over a mixing bowl, add the almond flour, sweetener, inulin powder/fiber, glucomannan (also known as konjac root powder), and coconut flour. Whisk to sift and then stir to combine

3.   Method 1: manual method – using the large holes of a box grater, grate about 1/3 of the butter into the bowl. Stop and fold the butter into the dry ingredients. Repeat 2 more times. Take a handful of the butter and dry ingredients and start rolling along your fingers to combine the ingredients and to create very rough dough. Sprinkle in the almond extract and continue rolling the dough between your fingers to form very large granular dough pieces

4.   Method 2: uses a food processor – do all the steps up to grating and combining the butter. Pour everything into your food processor bowl. Pulse for 2 seconds, about 3 times. Pour in the almond extract and pulse one or 2 more times to a very granular looking dough – Do NOT over pulse

5.   For both manual and food processor method, cover the bowl and refrigerate for 30 – 60 minutes to chill thoroughly the dough.

6.   Using a 1 tbsp ball scoop, scoop out the dough, using a knife to remove extra dough. Drop the dough into your palm and roll into a ball using your palms.

7.   Place each cookie dough ball onto the parchment, spacing them about 2 inches or 5 cm apart on cookie sheet.

8.   Roll out all the dough and either leave in the shape of the ball or slightly flatten each ball. Using either a dowel or a finger, press down in the center to make a fairly deep indentation

9.   Refrigerate the prepared cookies for at least 1 hour to chill the dough, or even overnight

10.   To bake, preheat your oven. Place the chilled cookie sheet in the middle position of the oven. Set timer for 10 to 12 minutes

11.   Remove the cookies from oven. If pre-indented just let the cookies rest on the cookie sheet for 10 minutes. If the shortbread cookies were baked as balls, as soon as you take the tray from the oven, carefully, with a dowel or your finger – gently and deeply – make the indentations for the jam

12.   Let the thumbprint cookies rest in the tray for 10 minutes. With a spatula, scoop and transfer the cookies onto a cooling rack. It is very important that you let the cookies cool completely to room temperature before adding the seedless raspberry jam. Then carefully scoop and place half a spoonful of jam into each of the indentations

13.   OPTIONAL GARNISH: melt the sugar free white chocolate. Using a small piping bag, fill with the melted chocolate. In a zig zag pattern – drizzle some of the white chocolate over the surface

14.   The cookies are all done, but it is best to let the cookies rest for a few hours or overnight for the full flavor to develop. Store in an airtight container in the refrigerator for several days, or freeze for up to 3 months. Enjoy!