Gluten Free Raspberry Almond Thumbprint Cookies

These gluten free raspberry almond thumbprint cookies are filled with sweet almond flavor and a touch of raspberry jam in the center. For a delightful cookie your whole family will love!

Prep:
10
minutes
Cook:
12
minutes
TOtal:
85
minutes

Ingredients

  • 1/2 c. raw almonds, ground
  • 1 1/2 sticks of butter, softened
  • 1/4 c. cane or coconut sugar
  • 1/4 c. powdered sugar
  • 2 eggs
  • 1/2 tsp. almond extract
  • 1 tsp. vanilla
  • 1/2 tsp. baking soda
  • 1/2 tsp. cream of tartar
  • 1/4 tsp. salt
  • 1 1/4 c. gluten free flour blend
  • 6 Tbsp. raspberry jam
  • Optional: powdered sugar

Instructions

  • In a small food processor, blend the raw almonds until finely ground. You could also use almond flour. Set aside and add to batter with other dry ingredients.
  • In a large mixing bowl, cream the butter, sugar, and powdered sugar. Then, beat in the eggs, almond extract, and vanilla. Next, beat in the baking soda, baking powder, salt, ground almonds, and gluten free flour blend. Cover and refrigerate dough for at least 1 hour.
  • Preheat the oven to 350 degrees.
  • Scoop and roll dough into balls. Place at least 2 inches apart on a lined baking sheet. If desired, lightly flatten the tops of the cookies before baking. Then, bake for 7-8 minutes. Next, carefully press a measuring spoon into the center of each warm cookie. Then, return to the oven for 2-3 minutes to finish baking. Allow cookies to cool.
  • In a small bowl, whisk the jam. Spoon into each well. If desired, dust with powdered sugar or drizzle with a vanilla glaze.