These thumbprint cookies offer classic shortbread flavor with dazzling jam centers. Almond flour makes them gluten free and extra delicious! Recipe yields 22 to 24 small cookies.
Ingredient:
2 ¼ cups (191 grams) fine blanched almond flour, spooned and leveled
6 tablespoons (80 grams) unsalted butter, melted but not overly hot
¼ cup (80 grams) maple syrup
1 teaspoon vanilla extract
¼ teaspoon fine salt
2 tablespoons sugar, for rolling
6 tablespoons jam or preserves of choice (raspberry recommended), well stirred
Be an Author
