Chewy Almond Thumbprint Cookies

Chewy Almond Thumbprint Cookies
  • Yield: 12 Servings
  • Prep Time: 15 Mins.
  • Cook Time: 15 Mins.
  • Note: Dough can be 3 days ahead. Store in an airtight container in refrigerator.


  • 2 cups Fisher® Chef’s Naturals Almond Flour
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg white (or 2 tablespoons liquid egg whites)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 cup raspberry jam (or jam of choice)


  1. Preheat oven to 325°F. Line baking sheet with parchment paper. 
  2. Mix together Fisher® Chef’s Naturals Almond Flour, sugar, baking powder, and salt in bowl of stand mixer fitted with paddle attachment or large mixing bowl.
  3. Combine egg white and extracts and beat (or mix with spoon) until fully mixed and dough begins to form. If still loose after 2 to 3 minutes use hands to press dough into ball.
  4. Using one-ounce scoop, scoop dough out into 12 equal portions. Roll each piece into ball and place on prepared baking sheet.
  5. Using thumb or back of greased teaspoon, press dent into center of each ball (if balls are breaking apart use fingers to lightly press back into shape).
  6. Fill each thumbprint with ½ teaspoon jam. Bake until lightly browned in color and no longer tacky, 13 to 15 minutes. Cool on pan for 5 to 10 minutes before transferring to rack.

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