why make this recipe
This cookie is quick, simple, and gluten-free. It uses almond flour and a little sweetener. You get a soft cookie with a jam center. If you like small jam cookies, try a similar idea with chocolate thumbprint cookies for a different flavor.
introduction
These Almond Flour Thumbprint Cookies use few ingredients and bake fast. The dough comes together in one bowl. The cookies stay soft and have a nutty taste with sweet jam in the middle.
how to make Almond Flour Thumbprint Cookies
Ingredients :
1 cup finely ground almond flour (packed), 3 Tablespoons ghee (softened butter or vegan butter (I used Earth Balance)), 3 Tablespoons maple syrup, 1/2 teaspoon vanilla extract, 1/4 teaspoon salt, 3 Tablespoons jam (homemade or store-bought)
Directions :
Preheat oven to 350°F.
Line a baking sheet: Line a baking sheet with parchment paper or use an un-greased baking stone.
Mix dough: Mix almond flour, softened butter, maple syrup, vanilla and salt in a small bowl until a cohesive dough forms. It will seem a little dry at first, but just keep mixing.
Scoop and roll dough: Use a tablespoon to measure out dough and roll each into a ball. Place the ball of dough on your prepared baking sheet and use your thumb or finger to create a thumbprint in the middle of each cookie. Add 1/2-1 teaspoon of jam to the indentation.
Bake cookies: Bake the cookies for 10-12 minutes minutes, until they start to turn golden brown on the bottom.
Cool and enjoy: Remove the cookies from the oven and cool them on the pan for 10 minutes. Transfer them to a rack to cool completely before serving.
To store: Store cookies in an airtight container in your refrigerator for up to 1 week or in an airtight container in the freezer (layered with parchment paper) for up to 3 months.
how to serve Almond Flour Thumbprint Cookies
Serve these cookies with tea or coffee. They make a nice small dessert on a plate. For a party, mix them with other cookies like black forest cookies for variety.
how to store Almond Flour Thumbprint Cookies
Let the cookies cool fully before you store them. Put them in an airtight container. Store in the fridge for up to one week. For longer storage, freeze them in a single layer with parchment between layers for up to three months.
tips to make Almond Flour Thumbprint Cookies
Keep the ghee or butter soft but not melted. If dough feels too dry, press it firmly when you roll the balls. Use a small spoon to add jam so it does not overflow while baking. For more almond ideas, see this almond nut cake recipe.
variation (if any)
- Use different jams: raspberry, apricot, or blueberry.
- Make mini cookies by using a half teaspoon of dough.
- Add a pinch of cinnamon or lemon zest to change the flavor.
FAQs
Q: Can I use regular butter instead of ghee or vegan butter?
A: Yes. Use softened regular butter and the cookies will work the same.
Q: Can I use a sweetener other than maple syrup?
A: You can use honey or a liquid sugar substitute. The texture may change a bit.
Q: Do I need to refrigerate the dough before baking?
A: No. This dough bakes well right after you mix it.
Q: Will the cookies spread while baking?
A: No. Almond flour cookies hold their shape. Keep the thumbprint pressed before baking.
Q: Can I make the dough ahead?
A: Yes. You can refrigerate the dough for a day or freeze balls for later baking.
Conclusion
For another take on almond thumbprint cookies, check this Almond Flour Thumbprint Cookies – Eating Bird Food recipe for ideas and photos: Almond Flour Thumbprint Cookies – Eating Bird Food.
Almond Flour Thumbprint Cookies
Ingredients
Method
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper or use an un-greased baking stone.
- In a small bowl, mix almond flour, softened butter, maple syrup, vanilla, and salt until a cohesive dough forms.
- Use a tablespoon to measure out dough and roll each into a ball.
- Place the ball of dough on the prepared baking sheet and create a thumbprint in the middle of each cookie.
- Add 1/2-1 teaspoon of jam to the indentation.
- Bake the cookies for 10-12 minutes, until they start to turn golden brown on the bottom.
- Remove the cookies from the oven and cool them on the pan for 10 minutes.
- Transfer them to a rack to cool completely before serving.