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Here's how I made these Raspberry Almond Thumbprint Cookies:
Cookies: 2 cups almond flour; 1 cup Steviva Blend; 1 stick salted butter; 1 egg yolk; 1 tsp. vanilla; 1 tsp. cinnamon
Raspberry filling: 2 cups fresh raspberries; 1/2 cup Steviva Blend; 2 tablespoons water; 1 tablespoon cornstarch
Cookies: Preheat oven to 350 degrees. Cut the butter into cubes. Place butter into the bowl of a stand mixer. Using the paddle attachment, mix the butter on medium speed for 1-3 minutes, or until creamy. Add the flour, Steviva Blend, egg yolk; vanilla, and cinnamon. Mix on low for one minute. Increase speed to medium. Mix for 5 minutes or until combined. Drop by rounded teaspoonfuls onto a cookie sheet lined with parchment paper. Use your thumb to make an indentation into the center of each cookie. Bake for 10-12 minutes, or until edges are browned. Allow to cool for several minutes. Use a spatula to move to a cooking rack.
Raspberry filling: Place the raspberries and sugar into a large saucepan over medium-high heat. Stirring frequently, allow mixture to cook until raspberries are broken down (approximately 10 minutes.) In a small bowl, combine the water and cornstarch. Add to the saucepan and continue to stir frequently. After one minute, remove from the heat. Allow mixture to sit for several minutes and thicken. When cookies are cooled, press down on the indentation in the center. Use a teaspoon to spoon raspberry filling into the center of each cookie. Serves approximately 15.