CHEWY ALMOND FLOUR THUMBPRINT COOKIES
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cookies
Cuisine: Italian
Serves: 24
Ingredients
  • 4 cups almond flour
  • ½ cup coconut sugar
  • ¼ cup honey
  • ¼ teaspoon kosher salt
  • 1 teaspoon lemon zest, from 1 large lemon
  • 2 tablespoons lemon juice
  • 1 large egg, at room temperature
  • cherry jam (or any kind of jam)
  • powder sugar (optional)
Instructions
  1. Preheat the oven to 350 ºF.
  2. Spread the almond flour on a baking sheet. Bake for 10-15 minutes, Stir half way through. Toast until golden brown.
  3. Line another baking sheet with parchment paper or Siltpat.
  4. Take the toasted almond flour out of the oven and carefully add it to a large bowl, let it cool for 5 minutes.
  5. Add other ingredients, honey, coconut sugar, salt, lemon zest, lemon juice and egg. Mix everything together using a wooden spoon or spatula until combined.
  6. Scoop about 1 tablespoon of the dough for each cookie. Roll them into balls and place them on the lined baking sheet, leaving 1 inch between cookies.
  7. Flatten slightly and use your thumb to make a small indent in the center. Fill with ½ teaspoon of jam.
  8. Bake for 15-17 minutes until golden brown.
  9. Allow to cool slightly on the baking sheet for 5 minutes before removing to wire rack to cool completely.
  10. Sprinkle the top with a little bit of powder sugar (optional). Serve with coffee, tea or by themselves. Enjoy!
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/chewy-almond-flour-thumbprint-cookies/