Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

Mix together the ground almonds, buckwheat flour, and salt in a mixing bowl, then add the maple syrup, coconut oil, and vanilla and knead together until you have a dough.

Transfer the dough to a work surface dusted with a little buckwheat flour. Roll out the dough with a rolling pin until it’s about ¼ inch thick, then use a round cutter to cut out 8 or 10 cookies. I have a cutter with a heart shape in the center all ready to stamp out, but if you don’t have one of these, use something like a bottle top to cut out a little circle from the center of half the cookies for the tops of the cookie sandwiches.

Place the cookies on the lined baking sheet and bake for 15 minutes, then let them cool completely.

Place a teaspoon of the jelly on each whole cookie and sandwich with the cookies with cut-out centers. Store in an airtight container in the fridge for up to 3 days or freeze for 1 month.