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
What goes into Almond Thumbprint Cookies with Fruit Jam
This one comes together in two parts, each doing its own job:
- Cookies. Built from 2 1/2 cups (250 g) almond flour and a few others.
- Quick chia jam. Built from 1 cup berries (raspberry or cherry).
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).
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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.
Questions about this recipe
Is Almond Thumbprint Cookies with Fruit Jam really made without refined sugar?
Yes. All the sweetness comes from honey - there is not one spoon of white sugar in it. That is the whole point of how I cook.
Is Almond Thumbprint Cookies with Fruit Jam gluten free?
Yes, it is naturally gluten free as written - there is no wheat flour in it. Do check any packaged ingredient you use carries a gluten-free label, just to be safe.
How long does Almond Thumbprint Cookies with Fruit Jam keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does Almond Thumbprint Cookies with Fruit Jam make?
This makes enough for 18. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
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).
