Raspberry Almond Thumbprint Cookie Recipe

Raspberry Almond Thumbprint Cookies Wholesome …

WEBNov 30, 2020 · Line the baking sheet with a Silpat baking mat or a piece of parchment paper and set aside. To the slightly cooled toasted flour add …

1. Preheat the oven to 350 degrees F.
2. Spread 2 cups of the almond flour out on a large rimmed baking sheet and place it in the oven for 7 minutes until just beginning to brown. Use a spatula to toss and stir the flour and then shake the pan to spread it back out evenly and continue to toast for an additional 2 to 5 minutes, until evenly golden brown and fragrant. Immediately transfer the toasted flour to a large mixing bowl and allow it to cool for 15 minutes.
3. Line the baking sheet with a Silpat baking mat or a piece of parchment paper and set aside.
4. To the slightly cooled toasted flour add the remaining 2 cups of almond flour, sugar, honey, salt, lemon juice, lemon zest, almond extract, vanilla extract, and lightly beaten egg. Using a wooden spoon, stir until well combined. Use clean hands to work the mixture until a smooth dough is formed. Scoop the dough using a medium (#40) cookie scoop (about 1 1/2 tablespoons) and use your hands to roll them into smooth balls. You should have close to 26 balls (1 or 2 more or less is okay). Place onto the prepared baking sheet, leaving 2-inches between the cookies. Flatten slightly with the palm of your hand and use your thumb or index finger to make a small indent in the center of each cookie. Smooth and reshape the edges if they crack too much (a little is fine). Fill the indents with 1/2 teaspoon raspberry preserves.

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