These almond thumbprint cookies are perfect when you are craving a sweet snack without any of the usual guilt. These are from Gwyneth Paltrow’s first book, My Father’s Daughter, which is full of delicious, kid-friendly snack and dessert recipes with a healthy twist. You can also use this recipe to make an elegant jam tart for a sweet table.

Almond thumbprint cookiesAlmond thumbprint cookiesAlmond thumbprint cookiesAlmond thumbprint cookies

Almond thumbprint cookies

Almond thumbprint cookies

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 50 cookies
Author: from my Father's Daughter by Gwyneth Paltrow

Ingredients

  • 4 cups barley flour or spelt
  • 3 cups raw whole almonds crushed in a food processor about ten 2 second pulses
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1 cup canola oil
  • 1 cup pure maple syrup
  • your favorite jam raspberry, apricot, blueberry all work well

Instructions

  1. Preheat the oven to 350 F.
  2. Combine all the ingredients together in a large bowl with a wooden spoon. Form into tablespoonful balls and space them evenly on cookie sheets. Using your index finger or the top of a wooden spoon, make in indent in each cookie. Fill each indent with a spoonful of jam, or pipe using a pastry bag. Bake until cookies are evenly browned, about 20 minutes. Let cool before eating.
Almond thumbprint cookies

Almond thumbprint cookies

Almond thumbprint cookies Author: from my Father's daughter by Gwyneth Paltrow Prep time: 25 mins Cook time: 20 mins Total time: 45 mins Serves: 50 cookies

Ingredients

  • 4 cups barley flour or spelt
  • 3 cups raw whole almonds crushed in a food processor about 10 2 second pulses
  • 1/2 cup unsweetened coconut optional
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1 cup canola oil
  • 1 cup pure maple syrup
  • your favorite jam raspberry, apricot, blueberry all work well

Instructions

  1. Preheat the oven to 350 F.
  2. Combine all the ingredients together in a large bowl with a wooden spoon. Form into tablespoonful balls and space them evenly on cookie sheets. Using your index finger or the top of a wooden spoon, make in indent in each cookie. Fill each indent with a spoonful of jam, or pipe using a pastry bag. Bake until cookies are evenly browned, about 20 minutes. Let cool before eating.

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