Almond Thumbprint Cookies with Fruit Jam
Tender almond cookies with a jewel of fruit-sweetened jam in the center — the pretty little cookies our grandmothers set out on the good plate for guests.
Why you'll love this recipe
- An old world recipe, made the way it always was
- Not one spoon of refined sugar
- Naturally gluten free
- Sweetened with real honey
- Makes enough for 18
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 2 1/2 cups (250 g) almond flour
- 1/4 cup (85 g) raw honey
- 3 tbsp melted coconut oil or butter
- 1 tsp vanilla, 1/2 tsp almond extract
- Pinch salt
- 1 cup berries (raspberry or cherry), 1 tbsp honey, 1 tbsp chia seeds — mash and rest 15 min
How to make it
Preheat oven to 350°F (175°C). Line a tray.
Make jam: mash warm berries with honey, stir in chia, rest to thicken.
Mix almond flour, honey, coconut oil, extracts and salt to a dough.
Roll 18 balls; press a well in each thumb-deep.
Fill each well with a little jam.
Bake 12–16 minutes until edges are golden. Cool fully (they set as they cool).
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Almond Thumbprint Cookies with Fruit Jam
Tender almond cookies with a jewel of fruit-sweetened jam in the center — the pretty little cookies our grandmothers set out on the good plate for guests.
Ingredients
- 2 1/2 cups (250 g) almond flour
- 1/4 cup (85 g) raw honey
- 3 tbsp melted coconut oil or butter
- 1 tsp vanilla, 1/2 tsp almond extract
- Pinch salt
- 1 cup berries (raspberry or cherry), 1 tbsp honey, 1 tbsp chia seeds — mash and rest 15 min
Instructions
- Preheat oven to 350°F (175°C). Line a tray.
- Make jam: mash warm berries with honey, stir in chia, rest to thicken.
- Mix almond flour, honey, coconut oil, extracts and salt to a dough.
- Roll 18 balls; press a well in each thumb-deep.
- Fill each well with a little jam.
- Bake 12–16 minutes until edges are golden. Cool fully (they set as they cool).
