Strawberry Jam Filled Gluten-Free Almond Thumbprint Cookies
Indulge in the delightful combination of rich almond flavor and sweet strawberry jam with these Strawberry Jam Filled Gluten-Free Almond Thumbprint Cookies. Perfectly crumbly and bursting with nostalgia, these cookies are a treat for any occasion, from family gatherings to quiet nights in. With their easy preparation and impressive presentation, they will surely become a favorite in your baking repertoire.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar (or coconut sugar)
- 1 large egg yolk
- 1 tsp pure vanilla extract
- 1/2 cup strawberry jam (preferably homemade)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix almond flour, softened butter, sugar, egg yolk, and vanilla extract until well combined. The dough should be slightly sticky but moldable.
- Form small balls (about 1 inch in diameter) and place them on the baking sheet. Create an indentation in each ball using your thumb or the back of a spoon.
- Fill each indentation generously with strawberry jam.
- Bake for 12-15 minutes or until the edges are golden brown. Allow cooling on the baking sheet for about 5 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
Keywords: Use room temperature ingredients for better blending. Chill the dough for at least 30 minutes before baking to prevent spreading. Experiment with different fruit jams like raspberry or apricot for unique flavors.