We love how these almond jam thumbprint cookies are gluten-free. They just spread substantially as they bake, so make sure you freeze or refridgerate the dough overnight before baking. They have a nice almond flavor and the jam really adds the fruity sweetness that satisfies.
- 2 1/2 cup almonds flour
- 2/3 cup turbinado or granulated sugar
- 1/4 teaspoon kosher salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1 large egg, lightly beaten
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- About 4 tablespoons fruit jam, such as raspberry, strawberry, or apricot
Pulse almonds, sugar and salt in a food processor until finely ground. Transfer to a bowl and stir in butter, egg, and extracts until combined well. Freeze dough, covered, until firm, about 4 hours or refridgerate overnight.
While dough chills, put oven rack in middle position and preheat oven to 400°F.
Drop level tablespoons of dough 1 inch apart onto 2 ungreased baking sheets. Roll dough into balls, then chill until slightly firm, about 10 minutes. Make a 1/2-inch-wide (1/3-inch-deep) indentation in center of each ball using your thumb, index finger, or the rounded end of a wooden spoon. Fill each indentation with 1/4 teaspoon jam and bake, 1 sheet at a time, until tops are pale golden and undersides are golden, 10 to 12 minutes. Transfer cookies to a rack and cool completely.