Thumbprint Almond Raspberry cookies
serving size
10 Servings
serving time
25 min
Dish image
Dish image2
Dish description
These shortbread thumbprint cookies are filled with seedless raspberry jam, and drizzled with a delicious almond glaze.
Ingredients
- 1. 2 cups blanched almond flour
- 2. 1/4 cup coconut flour
- 3. 1/2 cup raw maple sugar
- 4. 1/2 tsp salt
- 5. 1 tsp baking powder
- 6. 7-8 tsp tablespoons of melted cooled coconut oil
- 7. 1 large egg
- 8. 1 tsp almond extract
- 9. 1/2 cup of raspberry jam or any jam you like
Steps
- 1. Preheat the oven to 350 and line a cookie sheet with parchment paper
- 2. In a bowl, stir in all the dry ingredients: almond flour, coconut flour, sugar, baking powder, and salt
- 3. In another bowl, mix the wet ingredients: coconut oil, egg, and almond extract
- 4. Add both the mixtures and mix well until combined. Let sit for 3-5 minutes
- 5. Take 1 tablespoon of the dough and roll into small balls and place them on the parchment paper 1″ apart
- 6. Use your thumb to make a hole into each cookie
- 7. If you need to re-form the edges, please do so and fill the holes with the jam
- 8. Bake for 8-10 minutes, slightly brown. Let the cookies cool off on the baking sheet! Enjoy!
