Almond Thumbprint Cookies
Almond Thumbprint Cookies are gluten and dairy-free almond flour shortbread filled with jam, chocolate, or whatever your heart desires!
My grandmother always made Rosenmunnar or Swedish thumbprint cookies at Christmas time. These were very simple butter shortbread cookies stamped with her thumb and usually filled with her homemade Michigan raspberry jam. Sometimes she would roll the dough in crushed almonds and sprinkle a bit of cinnamon and sugar over top. My Almond Thumbprint Cookies are in Grandma Verle’s honor, and I have transformed them to be gluten and dairy-free by using almond flour and coconut oil in place of the AP flour and butter. They are equally as delicious and taste wonderful with a variety of fillings.
Shaping the Almond Thumbprint Cookies:
Almond Thumbprint Cookie dough is easily mixed in a food processor, but can also be done in a mixer or vigorously by hand. Form the dough into small balls with a cookie scoop or spoon and then press with your thumb to make an indentation.
Filling the Cookies:
If using jam to fill the cookies, place about 1/2 teaspoon in each indentation. I am partial to lingonberry, apricot, raspberry, or even fig!
Jam-filled cookies take about 10 minutes to bake but keep an eye on them as the almond flour browns quickly.
To fill the Almond Thumbprint Cookies with creamy ingredients, bake the “naked” cookies first.
I think they taste delicious with Coconut Milk Ganache (see notes in recipe below). The ganache is easy to make and dairy free.
This ganache is made from equal parts full-fat canned coconut milk and dark chocolate (semi-sweet works well, too). Melt the coconut milk and chocolate together in a microwave (which could also be done over low heat on a stovetop) and whisk until smooth. The ganache will be quite runny at first but thicken as it cools and becomes “spoonable” for the cookies.
Dulce de leche is another delicious filling if you are not concerned about dairy. You can find prepared dulce de leche in jars or cans in the Hispanic section of many grocery stores. It has a nice consistency for using in a piping bag with a star tip.
However you choose to fill your Almond Thumbprint Cookies, they make a beautiful and tasty addition to any holiday celebration!
Almond Thumbprint Cookies
Equipment
- Small Cookie Scoop (optional)
Ingredients
- 2 cups finely ground blanched almond flour
- ¼ teaspoon sea salt
- ¼ teaspoon baking soda
- 3 tablespoons virgin coconut oil, solid
- 2 tablespoons raw honey
- Fillings of choice
Instructions
- Preheat oven to 325° and line a large baking sheet with parchment paper.
- In a food processor, combine the almond flour, salt and baking soda. Pulse in the coconut oil and honey until a dough forms.
- Scoop the dough 1 tablespoon at a time and form balls (I use a small cookie scoop). Place the balls evenly spaced on parchment-lined baking sheets.
- Press thumb into the center of each to make an indentation. If filling with jam, add about 1/2 teaspoon to the indentations. If using creamy fillings, bake the cookies before filling.
- Bake for about 8 minutes until golden brown. Cool on racks and add fillings like the Coconut Milk Ganache (see notes)
Notes
Tips for Success:
- The classic filling for these Thumbprint Cookies is jam. I like lingonberry, apricot, raspberry or fig!
- If dairy is not a concern, dulce de leche makes a delicious and eye-catching filling. You can find prepared dulce de leche in jars or cans in the Hispanic section of many grocery stores.
- Ganache is another tasty filling idea. Here is an easy dairy-free version:
Coconut Milk Ganache:
- 4 oz. full-fat canned coconut milk
- 4 oz. dark or semi-sweet chocolate chips
