almond thumbprint cookies

25 Oct

Almonds, whole wheat flour and maple syrup for sweetener.  It’s practically too good to be called a cookie!  I made these at the request of my friend’s son who has an egg allergy.   He loved them and I think you will to.

Almond Thumbprint Cookies

  • 1 cup almonds, ground into meal
  • 2 cups whole wheat pastry flour
  • 2 tsp. baking powder
  • 1 Tbsp. lemon zest
  • 1/2 tsp. sea salt
  • 10 Tbsp. unsalted butter, melted
  • 1/2 cup maple syrup
  • 2 tsp. almond extract
  • 1/2 tsp. lemon extract
  • fruit preserves (raspberry, blackberry, cherry)

Preheat oven to 350 degrees F.  Grind almonds into a fine meal using a small grinder or mini food processor.  Combine flour, almonds, baking powder, zest, and salt in mixing bowl.  In a separate bowl, mix butter, maple syrup, and extracts together.  Add wet ingredients to dry and mix well, kneading a little.  Form dough into balls and flatten to make circles.  Place on lightly oiled cookie sheet or a sheet lined with a silicone liner.  Indent each cookie with your thumb and put 1 tsp. preserves in the imprint.  Bake 15 minutes or until edges turn golden.

Makes 24 cookies.

Using the Weight Watcher’s Recipe Builder, I calculated that each cookie has 4 PointsPlus.

Recipe from Feeding the Whole Family by Cynthia Lair.


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One response to “almond thumbprint cookies

  1. A Tablespoon of Liz

    October 25, 2011 at 7:41 am

    I used to eat thumbprint cookies all the time when I was little… I didn’t realize how much I missed them until I saw this post. Thanks for sharing!


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