Flourless Almond Thumbprint Cookies, Gluten Free
Tender, naturally gluten-free almond cookies with a walnut-sized dough base, jeweled with jam centers and finished in sparkling sugar. The almond meal provides nutty depth while maintaining a delicate crumb structure. Perfect for afternoon tea, dessert platters, or gifting to those avoiding gluten. This version skips refined flours entirely, relying on ground almonds for structure and richness.
Ingredients
- 2 ¾ cup almond meal, ground
- 1 Tbsp almond meal, ground
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar, divided for dough
- ½ cup granulated sugar, for coating
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp almond extract
- ½ tsp salt
- ½ cup seedless jamnut butter0.5:1allergen-swapveganadds dairy
almond or sunflower seed butter works
Instructions
- 1
Preheat oven to 400°F and line two baking sheets with parchment paper or silicone mats.
- 2
Combine almond meal, softened butter, 3/4 cup sugar, egg, vanilla extract, almond extract, and salt in a food processor until well combined, scraping sides as needed.
- 3
Roll dough into walnut-sized balls and place on baking sheets at least two inches apart.
- 4
Press thumb into center of each cookie to create an indent.
- 5
Fill each thumbprint with jam, being careful not to overfill.
- 6
Bake in upper oven rack for 10-12 minutes until edges brown.
- 7
Let cool slightly on baking sheet for about 5 minutes.
- 8
Roll each warm cookie in remaining sugar and transfer to cooling rack.
- 9
Cool completely before serving.
Tips
Roll dough while still slightly warm for easier shaping into balls; if it becomes too soft, refrigerate for 10 minutes.
Use thick jam or preserves that hold their shape in the thumbprint; thinner jams may spread during baking.
Roll cookies in sugar immediately after removing from oven while still warm so the coating adheres.
Good to Know
Airtight container at room temperature for up to 5 days. Do not refrigerate as cookies will harden.
Prepare dough up to 2 days ahead, covered in refrigerator. Shape and bake as needed. Baked cookies freeze up to 3 months in airtight container.
Room temperature on a dessert plate or tiered stand. Pairs with tea, coffee, or milk. Serve same day for crispest edges.
Common Mistakes
Overfill thumbprint to avoid jam leaking from edges and burning on pan.
Space cookies 2 inches apart to avoid edges touching and uneven browning.
Do not skip sugar coating step while warm, as cold cookies will not hold the sparkly finish.
Substitutions
FAQ
Can I use raw almonds instead of almond meal?
No. Raw almonds must be finely ground into meal for proper texture. Use a food processor or high-powered blender to grind whole almonds into flour-like consistency, measuring after grinding.
What if my dough is too sticky after processing?
Add almond meal one tablespoon at a time until dough becomes moldable. Alternatively, refrigerate dough for 15-20 minutes to firm it up before shaping balls.
How long do baked cookies keep and can I freeze them?
Cookies stay fresh in an airtight container for 5 days at room temperature. They freeze beautifully for up to 3 months in airtight container or freezer bag. Thaw at room temperature before serving.