Preheat oven to 180 degrees celsius. Line a baking tray with non-stick baking paper.
Add to a large mixing bowl the almond meal, gluten-free flour and salt. Mix together.
Add in the melted butter or coconut oil, maple syrup and vanilla essnce. Mix into a dough - it will be crumbly.
Add the water, and mix into a smooth dough - ditch the spoon and use your fingers to gently incoporate!
Roll dough into a ball. Using a knife, halve the ball. Halve each piece again, then again, and again, until you have 16 even dough pieces.
Roll each piece of dough in your hand into a ball. Flatten it, then gently insert your thumb into the middle, pressing down (but not so deep you puncture the bottom! The sides of the dough will crack, but as it does keep your thumb in the middle and index/middle/ring finger on the outer edge, and move your fingers around to shape the dough. A little bit of cracking is fine - but if cracks the whole way through keep in mind some jam will leak! As you go place each biscuits on the tray. Diameter wise these will be small - around 4cm at their widest.
Once your biscuits are shaped, load each biscuit with around ¼ tsp jam. You can do one flavour, or mix it up! Aim to not over full, as the jam will spread as it cooks.
Bake in the oven for 14 minutes, or until lightly golden. Remove from oven and let cool for 10 minutes.
Dairy-free or vegan? Sub in coconut oil for butter