almond thumbprint cookies
There are so many cookie recipes that have struck my fancy over the years. They’ve been added to the list. The “to-be-tested” list, that is. Seriously. Talk about a weakness. When I came across several thumbprint recipes recently this cookie marched past the others all the way to the front of the line. I adore baking holiday cookies. What I do not enjoy is the ugly sugar buzz that inevitably follows their consumption. Which is why I insisted on fiddling with the recipe (ultimately to give you my healthier take on it).
My mom used to make a version of these when I was in high school. They’re exactly my kind of cookie. Not too sweet. Slight nutty crunch. Yum. I used 100% organic fruit (no sugar added) apricot jam and wild berry jam. Feel free to choose whichever jam you prefer. Not that I or anyone else needs an excuse, but you could always use chocolate (say, 70% cocoa). Hope you enjoy!
for the dry ingredients:
1 cup brown rice flour
1/2 cup sorghum flour
1/2 cup tapioca starch
1/4 cup almond flour
1/2 tsp cinnamon
1/3 cup coconut sugar
for the wet ingredients:
6 tblsp unsweetened applesauce
6 tblsp coconut oil (slightly softened)
8 drops liquid stevia
1 egg (room temperature)
1 egg yolk (room temperature)
for the finishing touches:
place remaining egg white in a small glass bowl
place 1 cup diced almonds in a small bowl
1/4 cup apricot jam (organic 100% fruit)
1/4 cup wild berry jam (organic 100% fruit)
1.) Preheat the oven to 350 degrees.
2.) Sift all the dry ingredients together in a bowl. Set aside.
3.) Whisk the wet ingredients in a large mixing bowl. Word of caution: if your eggs are not warm enough, they will harden the coconut oil.
4.) Fold dry ingredients into the wet ones using a rubber spatula . The dough will not seem wet enough at first – but keep on stirring.
5.) Using your hands, take a heaping tablespoon of dough and roll in into a ball. Dip each ball into egg white (coating it) then gently roll the ball in the diced almonds. Transfer to a cookie sheet lined with unbleached parchment paper, spaced 2 inches apart.
6.) Using the wrong end of a wooden spoon, create an indentation in the top of the cookie – slightly larger than the size of the tip of your pinkie finger.
7.) Bake 12-15 minutes.
8.) When the cookies come out of the oven, gently place one half teaspoon full of jam into the opening on the top of the cookie. You can use all one kind of jam or mix it up with 2+ kinds. Cool at least 20 minutes before eating.
Makes about 24 cookies.