These gluten-free almond thumbprint cookies are amazing, period! They are soft, and tender and they taste really well. The homemade strawberry jam pairs perfectly with the almond flour. Ideal to serve along with a coffee.
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About this recipe
These gluten-free almond thumbprint cookies are delicious, very moist, and have the perfect texture.
They´re made with almond flour and filled with homemade strawberry jam. It was the one I had on hand, but you can also use peach, plum, raspberry, and so on.
You can bake a batch or two because they freeze very well! Perfect to serve along with coffee for a perfect afternoon tea.
Ingredients
The main ingredients of this recipe are:
- Butter: unsalted butter softened to room temperature.
- Sugar: brown sugar.
- Almond Flour: store-bought almond flour, but you can use a homemade one.
- Buckwheat flour: it gives texture to the cookie.
- Starch: corn and tapioca starch.
- Salt: enhance flavors.
- Egg: we need an egg yolk.
- Vanilla extract: add flavor
- Jam: use the jam you have on hand.
How to make thumbprint cookies
In a medium bowl whisk almond flour, gluten-free all purpose flour 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 dry ingredients 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.
Preheat the oven to 350°F.
Lightly grease or line two baking sheets with parchment paper or silicone mats. Set aside.
Spoon jam into each cookie.
Bake for 12 minutes or until the bottoms are lightly browned. Remember that all ovens are different.
Let the cookies cool before removing them.
Variations
- Flour: try a different mix of gluten-free flour.
- Jam: use the jam you have on hand: plum, peach, raspberry, or the one you love most. You can make half one flavor and half another.
- Filling: you can also fill the cookies with chocolate, dulce de leche, Nutella, and so on.
Storing
The cookies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for 5 days. You can also freeze the cookies once they have cooled completely, in an airtight container or freezer bag for up to 3 months.
For more related recipes
- Madeleines
- Strawberry Ginger Jam
- Lemon Ricotta Cookies
- Financiers
- Pear Ginger Muffins
- Lemon Crinkle Cookies
Almond Thumbprint Cookies (Gluten-Free)
Ingredients
- 1 cup almond flour
- 2 and 1/4 cup gluten-free all-purpose flour
- Pinch of salt
- 1 cup unsalted butter
- 2/3 cup brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- Jam
Instructions
- In a medium bowl whisk almond flour, gluten-free all-purpose flour 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 dry ingredients 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 (180°C).
- Lightly grease or line two baking sheets with parchment paper or silicone mats.
- Spoon jam into each cookie,
- Bake for 12 minutes or until the bottoms are lightly browned. Remember that all ovens are different.
- Let the cookies cool before removing them.
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