Gluten-Free Raspberry Almond Thumbprint Cookies
Bake these tender, buttery thumbprint cookies using almond flour for a delicious gluten-free treat filled with bright raspberry jam.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 min
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 2 cups fine almond flour
- 1/2 cup raspberry jam
- 1/4 cup sliced almonds, toasted (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg yolk and almond extract until combined.
- In a separate bowl, whisk together the almond flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Roll the dough into 1-inch balls. Place them on the prepared baking sheets.
- Use your thumb or the back of a small measuring spoon to press a deep indentation into the center of each dough ball.
- Spoon about 1/2 teaspoon of raspberry jam into each indentation.
- Sprinkle the tops of the cookies lightly with toasted sliced almonds.
- Bake for 12 to 15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, chill the dough for 30 minutes before rolling and filling.
- If your jam is very loose, stir in 1 teaspoon of cornstarch before filling the cookies.
- You can substitute apricot or strawberry jam for raspberry if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 8
- Sodium: 55
- Fat: 11
- Saturated Fat: 4
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 1
- Protein: 4
- Cholesterol: 35