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The menu: Warm Artichoke Spread Eggplant Bisque Penne with Red Pepper Sauce Raspberry Heart Cookies Raspberry Heart Cookies Crisp and light, these will make your sweetheart swoon (You will need one 3-inch and one smaller heart cookie cutter for this) 1/2 cup almonds, toasted and ground fine 1 cup whole wheat pastry flour 1/2 tsp. baking powder 1/8 tsp. salt 2 Tbsp. light almond or canola oil 3 Tbsp. brown rice syrup 2 Tbsp. maple syrup 1/2 tsp. vanilla 1/2 tsp. almond extract 1/2 cup natural raspberry jam Preheat the oven to 350 degrees. Brush lightly with oil. Mix together first four ingredients. Stir together the rest of the ingredients except for the jam and then combine with the dry ingredients, stirring until well combined. If this is too sticky, add more flour a little bit at a time. Roll out cookie dough to approximately 1/8 inch thick or less between sheets of waxed paper. With the 3-inch cookie cutter, cut out hearts and transfer to the baking sheet. With the smaller cutter, cut a small heart out of the middle of half of the cookie shapes. Bake until cookies are very lightly toasted along the edges, approximately 7 - 12 minutes. When cool, spread 2 tsp. of jam on a heart cookie, then place another on top of it. This looks nice placed in small scoop of non-dairy ice cream or just by itself.