Almond and Apricot Thumbprint Cookies
A refined sugar and gluten free treat made with almond flour and sugar free apricot jam.
Almond and Apricot Thumbprint Cookies A refined sugar and gluten free treat made with almond flour and sugar free apricot jam. |
| Servings | Prep Time |
| 1dozen | 40min |
| Cook Time |
| 15min |
|
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Ingredients
- 2 1/3cups almond flour
- pinch salt
- 1teaspoon baking powder
- 1teaspoon lemon zest
- 1/2cup natural honey
- 6tablespoons soft butter
- 1/2teaspoon vanilla essence
- 1/2cup coconut flourto dust surface and handle dough
- 12teaspoons sugar free jam
Instructions
- First off, in a mixing bowl, combine the almond flour with salt, baking powder and zest. Set aside.
- In another mixing bowl, whisk the honey, butter and vanilla essence for a few minutes until fully incorporated and foamy.
- Combine the dry ingredients with the wet ingredients until incorporated.
- Use the extra coconut flour to dust your hands and surface, while working through the dough until you have a manageable, incorporated dough. Cling wrap and refrigerate for 30 min.
- Preheat the oven to 180 degrees Celsius and prepare an oven safe baking tray with non stick spray.
- Remove the dough from the fridge and roll little small balls that easily fits in the palm of your hand.
- Arrange the balls on the baking tray and carefully push a slight indent with your thumb.
- Bake for 12 – 15 minutes until golden. Remove from oven and leave to cool.
- After cooling time, scoop the jam into the indents on the cookies.