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Maple Almond Thumbprint Cookies Recipe

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3.8 from 25 reviews

These Thumbprint Cookies are tender, buttery almond flour treats filled with a sweet and tangy jam center. Naturally gluten-free and lightly sweetened with maple syrup, they offer a delightful balance of flavors and textures, perfect for afternoon tea or a light dessert.

Ingredients

Dry Ingredients

  • 2 ¼ cups (190 grams) fine blanched almond flour, spooned and leveled
  • ¼ teaspoon fine salt
  • 2 tablespoons sugar, for rolling

Wet Ingredients

  • 6 tablespoons (80 grams) unsalted butter, melted but not overly hot
  • ¼ cup (80 grams) maple syrup
  • 1 teaspoon vanilla extract

For Filling

  • 3 tablespoons jam or preserves of choice (raspberry recommended), well stirred

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a large, rimmed baking sheet with parchment paper to prevent sticking.
  2. Mix Ingredients: In a medium bowl, combine the almond flour, melted butter, maple syrup, vanilla extract, and salt. Stir until the dough is smooth and uniformly blended.
  3. Form Cookie Balls and Sugar Coat: Pour sugar into a small bowl. Using a small cookie scoop (size 70 portioner) or 2 teaspoons measuring spoons, scoop dough and gently roll into balls. Roll each ball in the sugar until lightly coated, then place on the prepared baking sheet about 2 inches apart.
  4. Create Indentations and Add Jam: Press a small indentation into the center of each dough ball with the back of a teaspoon or your thumb. Smooth any cracks carefully. Fill each indentation with a level ½ teaspoon of jam. If jam is too firm, warm it briefly in the microwave to soften.
  5. Bake: Bake the cookies for 13 to 15 minutes, until edges are lightly golden.
  6. Cool and Store: Remove cookies from oven and cool on the pan for 10 minutes. Transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature, ideally in a single layer, for up to 7 days.

Notes

  • Use fine blanched almond flour for a smoother cookie texture.
  • Don’t overheat the melted butter to avoid affecting dough consistency.
  • Keep cookie balls about 2 inches apart to prevent sticking during baking.
  • If dough cracks when making indentations, gently smooth edges back together for a neat look.
  • Warming jam makes it easier to fill the indentation without tearing the dough.
  • Cookies become more tender after storing a day or two; do not ship as they are delicate.

Find it online: https://justsosavory.com/maple-almond-thumbprint-cookies-recipe/