Raspberry Thumbprint Cookies (Gluten-Free)
These gluten-free thumbprint cookies are amazing, period! They are soft, and tender and they taste really well. The raspberry jam pair perfectly with the almond flour. Ideal to serve along with a coffee.
Ingredients
- 1 cup and 1 tablespoon almond flour (110gr)
- 3/4 cup buckwheat flour (105gr)
- 2/3 cup corn starch (80gr)
- 2/3 cup tapioca starch (80gr)
- Pinch of salt
- 1 cup unsalted butter (226gr)
- 2/3 cup brown sugar (133gr)
- 1 egg yolk
- 1 teaspoon Vanilla extract
- Jam
Instructions
- In a medium bowl whisk almond flour, buckwheat flour, corn starch, tapioca starch, and salt. Set aside.
- In a large bowl mix butter and sugar until creamy, you can use an electric mixer or a hand whisk.
- Add egg yolk and vanilla extract and beat well. Add the flour and mix until combined.
- Scoop rounded tablespoons of the dough and place them on the prepared baking sheets. Gently press down the cookies and use your thumb to make an indentation in the middle of the cookies.
- Let cookies chill in the fridge for at least 30 minutes, ideal 1 hour.
- Preheat the oven to 350°F.
- Lightly grease or line two baking sheets with parchment paper or silicone mats.
- Spoon jam into each cookie, I used raspberry jam.
- Bake for 12 minutes or until the bottoms are lightly browned. Remember that all ovens are different.
- Let the cookies cool before removing them.