Thumbprint cookies

Gluten-free thumbprint cookies

Prep time: 25 minutes

Cook time: 15 minutes

Serves: 25

Calories: 80

These classic thumbprint cookies are made with a simple gluten-free cookie dough. They are rolled in almonds, and then indented and filled with your choice of jam! These jam-filled thumbprint cookies are easy to make and are absolutely delicious.

I used raspberry jam in this recipe but you can use any variety of jam or preserves that you prefer, for example apricot, strawberry, etc. They are also great to make with kids.

If you’ve made these thumbprint cookies, let us know in the comments down below how you liked it!

Thumbprint cookies

December 21, 2020 Gluten-free Kitchen

Prep time: 25 minutes
Cook time: 15 minutes
Total time: 2 hours 40 minutes

Serves: 25
Calories 80

Ingredients

125 g unsalted butter, (at room temperature)
75 g light brown sugar
1 egg, medium
175 g gluten-free all purpose flour
0,5 tsp salt
25 g sliced almonds
50 g raspberry jam

Method

1)
Add the butter and sugar in a bowl and mix with a hand mixer for about 5 minutes till light and creamy.
2)
Separate the eggs, keeping the egg whites separate. Mix the egg yolks into the butter mixture. Sieve the flour and salt into the butter mixture and quickly knead into a dough with cold hands. Wrap in cling film and leave to rest in the refrigerator for at least 2 hours.
3)
Preheat the oven to 170 °C.
4)
Form the dough into 25 balls into the size of a walnut. Beat the egg whites with a fork in a bowl. Put the slices almond in another bowl. Push the dough ball a little flat. First pass them through the egg whites, then press them into the almond. Put them on a baking tray covered with baking paper. Use your thumb to gently press an indent in the center of the cookie dough and fill with the raspberry jam.
5)
Bake the cookies for about 15 minutes in the middle of the oven until golden brown.
6)
Allow the cookies to cool completely.

Nutrition

Calories	80
Fat	5g
Carbohydrates	8g
Protein	1g

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