Everyone needs a reliable gluten-free cookie recipe that comes together quickly, and this Apricot Almond Thumbprint Cookie recipe is just that. Light and nutty, these cookies can be filled with fresh fruit, mashed fruit, or preserves — or left plain as simple almond cookies that are perfect for snacking, teatime, or dessert.
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Apricot Almond Thumbprint Cookies
If you enjoy almond flavor, try these tender, nut-forward thumbprint cookies. They take only minutes to prepare, but freezing the dough briefly is an important step to keep the cookies from spreading too much while baking.
Prep Time 20 minutes
Cook Time 18 minutes
Servings 15 cookies
Calories 192 kcal
Author Cindy Rice and Spencer Rice
Ingredients
-
7
tablespoons
unsalted butter
at room temperature but not too soft -
3
ounces
gluten-free almond paste
(about 4-1/2 tablespoons) -
1/2
cup
sugar -
2
eggs -
1/4
cup
white rice flour -
3/4
cup
superfine almond flour
(finely ground almond flour works best) -
1
cup
sliced almonds -
1 to 2
apricots
peeled and cut into small pieces, or use 1 mashed apricot or 2 tablespoons apricot preserves for filling (optional)
Instructions
-
Line a baking sheet with parchment paper and preheat the oven to 350°F (175°C).
-
In a bowl, combine the butter, almond paste, sugar, eggs, and white rice flour. Stir in the almond flour until the dough is well combined. Place the bowl in the freezer for about 10 minutes; this firms the dough and helps the cookies hold their shape when baked.
-
Put the sliced almonds in a small bowl to prepare for coating the cookie balls.
-
Measure about 1 tablespoon of dough and roll it between your palms into a ball. Roll each ball in the sliced almonds until coated, then arrange the balls on the prepared baking sheet, leaving at least 2 inches between them.
-
Press a shallow well into the center of each cookie with your thumb. Fill each well with a small piece of apricot, a spoonful of mashed apricot, or a dollop of apricot jam.
-
Bake for about 18 minutes, or until the edges are golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition Facts
Apricot Almond Thumbprint Cookies
Amount Per Serving
Calories 192
Calories from Fat 126
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g25%
Cholesterol 36mg12%
Sodium 11mg0%
Potassium 79mg2%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 9g10%
Protein 4g8%
Vitamin A 240IU5%
Vitamin C 1mg1%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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