Go Back

Apricot Almond Thumbprint Cookies

These delightful cookies feature soft, buttery centers with a burst of apricot jam, making them a perfect treat for family gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Cookie, Dessert
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour Can substitute with ground pistachios
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened Make sure it's at room temperature
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 each egg yolk Can substitute with flaxseed meal for a vegan option
  • 1/2 cup apricot jam Feel free to use other flavors like raspberry or strawberry

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine almond flour and all-purpose flour.
  3. In a separate bowl, cream together softened butter and granulated sugar until light and fluffy (2-3 minutes).
  4. Add in vanilla extract, egg yolk, and salt; mix well until combined.
  5. Gradually add the flour mixture, stirring until a dough forms.
  6. Scoop a tablespoon-sized portion of dough, roll it into a ball, and place it onto a lined baking sheet.
  7. Using your thumb or a spoon, create an indentation in the center of each cookie.
  8. Spoon about 1/2 teaspoon of apricot jam into each thumbprint.
Baking
  1. Bake in the preheated oven for about 12-15 minutes or until edges are lightly golden.
  2. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for about 5-7 days. For longer storage, freeze them layered with parchment paper.