Honey Almond Thumbprint Cookies Food

HONEY ALMOND THUMBPRINT COOKIES

Honey Almond Thumbprint Cookies image

These healthy cookies are delicious! I adapted this recipe from the Almond Honey-Butter Recipe from Eating Well Magazine. I made a few changes and made these allergy-friendly and gluten-free!

Provided by TheFitCookie

Categories Dessert

Time 12m

Yield 2 dozen cookies, 24 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup whole almond, toasted
1 cup brown rice flour
2 tablespoons brown rice flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons ground flax seeds
3 tablespoons water
1/3 cup honey
1/4 cup oil
1 teaspoon vanilla
2 tablespoons honey
1 tablespoon almond butter

Steps:

Preheat oven to 350Ëš F. Line a baking sheet with parchment paper.
Process whole almonds in a food processor until finely ground. Transfer to bowl and add flour, baking powder, and salt. Whisk until combined.
Combine the ground flax seed with the water in a small bowl or glass measuring cup. Mix well and let sit until a thick gel forms. This creates a binder to replace eggs.
Using an electric hand mixer, add honey, oil, and vanilla to the chia/water gel and mix well. Add the wet ingredients to the dry ingredients and mix well.
Roll Tablespoons of dough into 1-inch balls and place on prepared baking sheets. Press the tip of your finger into the center of each cookie to make an indentation. Bake the cookies until set and slightly golden on the bottom, 10-12 minutes. Let cool completely on a wire rack.
Combine 2 Tablespoons honey and 1 Tablespoon almond butter and mix well. Fill each cookie with about 1/4 teaspoon and top with almonds if desired. Enjoy!

CHEWY ALMOND AND CHERRY THUMBPRINT COOKIES

Chewy Almond and Cherry Thumbprint Cookies image

Provided by Giada De Laurentiis

Categories dessert

Time 1h45m

Yield 24 cookies

Number Of Ingredients 8

Ingredients

4 cups blanched almond flour
2/3 cup coconut sugar
1/4 cup honey, such as thyme or clover
2 tablespoons limoncello or freshly squeezed lemon juice
1 teaspoon lemon zest (from 1 large lemon)
1/4 teaspoon kosher salt
1 large egg, at room temperature
3 tablespoons cherry jam

Steps:

Preheat the oven to 350 degrees F.
Spread the almond flour on a rimmed baking sheet and bake, stirring halfway through, until golden brown and toasted, 10 to 15 minutes. Immediately add it to a medium bowl to cool for 5 minutes. Line the baking sheet with a piece of parchment paper and set aside.
Add the coconut sugar, honey, limoncello, lemon zest, salt and egg to the toasted flour. Using a rubber spatula, stir until well combined and evenly moistened. Scoop heaping 1-tablespoon scoops of the dough onto the prepared baking sheet, leaving 1 inch between each. Flatten slightly with the palm of your hand, then make a small indent in the center of each cookie using your thumb. Fill each indent with 1/2 teaspoon cherry jam. Bake until golden brown and just set, 15 to 17 minutes. Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely. Store in an airtight container.

ALMOND THUMBPRINT COOKIES

Almond Thumbprint Cookies image

A delightful almond flavored thumbprint cookie and very pretty if you tint the icing with a little food color!

Provided by Theresa P

Categories Dessert

Time 40m

Yield 2 dozen

Number Of Ingredients 9

Ingredients

1/4 cup sugar
1 cup butter (do not substitute margarine)
2 cups flour
1 teaspoon almond extract
1/4 teaspoon salt
1 cup finely chopped pecans
1 cup powdered sugar
1 teaspoon melted butter
1 teaspoon almond extract

Steps:

For cookies:.
Cream butter and sugar.
Beat in the flour, extract and salt.
Stir in the pecans.
Shape dough into 1-inch balls and place on ungreased cookie sheet.
Make thumbprint in each cookie.
Bake at 300°F for 20-30 minutes.
Let cool.
For Icing:.
Mix all Icing ingredients and thin with a little milk if needed , to make a smooth icing . You may add a drop or two of food color to tint the icing . Fill cooled cookies with icing.

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