Gluten Free Flourless Almond Thumbprint Cookies

[Yvonne (Vonnie) Mostat, RN]

.GLLUTEN FREE FLOURLESS ALMOND THUMBPRINT COOKIES3

2 3/4 CUPS OF ALMOND MEAL

1/2 Cups of granulated sugar (divided)

1/2 cup salted butter

1large egg

2 tsp. almond extract, 1 tsp of vanilla

1 tsp. of olive oil 1 tsp. maple syrup, Use 2 tsp. almond flavoring

1/2 tsp of salt

1/2 Cups seedless jam

Pre-Heat oven to 400F cover a cookie sheet with parchment paper

Combine salt, olive oil and maple syrup
MIX WELL`

Roll small balls of the cookie mixture ensuring that your hands are thoroughly washed prior to doing any baking

Combine salt, olive oil and maple syrup and mix well again. You are making small golf balls, not soccer balls!

Press your thumb into the center of the cookie. This is your. little well or ditch to put the jam or jelly (remember jelly 

is bound to be runnier so use a little less in your well. Bake at 350 degrees for 12 - 15 minutes. Stay in the kitchen and 

peek through the door of the oven to ensure they do not brown too much. If you leave the cookie longer than advised

 you will have a dry cookie that even looks gluten free ,that is going to break apart before you lift it off the plate! Bake

the thumbprint cookie until lightly brown (350 degree oven for 10 - 12 minutes.} Remove from oven and allow to

cool completely, especially for the chocolate version. With the jam version: As soon as the cookies come out of the oven make an indentation in the middle  of the cookie with your thumb or back of a spoon.  ONCE the cookies have cooled fill your cookie wells with jam. Pack into airtight container. If using for Christmas refrigerate the cookies for two weeks, and if saving some of them for another occasion be sure to freeze them in your freezer. MAKE SURE your cookies have cooled before putting a jelly or jam in the well. You don't want Jam or jelly running down the sides of your cookies.

 

Try experimenting with something else to use in the thumbprint or ditch  in the middle of the cookie. You can put some

of the crunchy chocolate of the non-pareils provides a contrast between the chocolate pareils and/or jam flavoring in the soft cookie

 

 

Vonnie Mostat,

Freelance Journalist

 

BAKER'S HOTLINE AT KING ARTHUR FLOURS:     855-371--BAKE   {855-371-BAKE)

 

 

[Scott Adams]

Thank you for sharing this recipe!