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Almond-Cherry Thumbprint Cookies

These irresistible almond thumbprint cookies are perfect for holiday cookie tins. Made with almond flour (sometimes called almond meal), they’re naturally gluten-free, with a wonderful almond flavor that’s enhanced by a dab of cherry jam (although you can use any jam flavor you like). The idea for the recipe came from my friend and cookbook author Samantha Seneviratne, who makes a stellar hazelnut thumbprint cookie (try swapping the almond flour for hazelnut flour!). You won’t believe how quickly the dough comes together in the food processor, making this one of the easiest cookie recipes ever.
Author: Nicki Sizemore

Ingredients

  • 8 tablespoons unsalted butter , at room temperature
  • ½ cup confectioners’ sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ½ teaspoon almond extract
  • 2 egg yolks
  • 2 cups almond flour
  • ¼ cup cherry jam (or flavor of your choice)

Instructions

  • Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
  • Fit the food processor with the s blade. Add the butter, sugar, cinnamon, salt, almond extract, and egg yolks. Process until smooth, stopping and scraping down the sides occasionally. Add the almond flour, and pulse until combined, 10 to 12 pulses.
  • Remove the blade, and stir the dough with a rubber spatula. Using two spoons or a mini ice cream scoop, scoop out 1-inch balls of the dough, and place them about 2 inches apart on the baking sheets. If you’re using two spoons, roll the dough into balls. Refrigerate the baking sheets for 15 to 30 minutes to chill.
  • Using a damp finger, make an indentation in the center of each cookie. Fill each indentation with about ¼ to ½ teaspoon of jam. Bake for 14 to 16 minutes, turning the pans 180 degrees halfway through, or until the cookies are golden around the edges. Cool the cookies on the baking sheets set on wire racks, and serve. Storage: The cookies can be refrigerated for up to 1 week.