Gluten Free Almond Thumbprint Cookies
Delicate and not too sweet, Gluten Free Almond Thumbprint Cookies are a beautiful and delicious addition to any cookie platter.
A Family Favorite Gets a Makeover
I love when something looks like it took a long time to make, but in reality is simple and not too fussy. That’s one of the things I love most about my family’s Christmas cookie recipes. Almost every recipe we make is a simple dough that gets dressed up with everything from chopped nuts to colorful icing, or sometimes both! And these gluten free almond thumbprints are no exception.
I actually just started making this almond version about 3-4 years ago. My husband loves all things marzipan, so I wanted to make a Christmas cookie with delicate almond flavor that I knew he would enjoy. After searching for recipes online and not finding one I liked, I decided to make a few substitutions in my family’s traditional thumbprint cookies and, voila, gluten free almond thumbprint cookies were born.
What’s In Gluten Free Almond Thumbprint Cookies?
As I said, these cookies are a fairly basic dough that’s been in my family for generations. They’re basically a brown sugar butter cookie that can take on the flavor of whatever extracts or spices you want to add to them. So feel free to get creative!
The dough for my gluten free almond thumbprint cookies is actually the exact same dough as my gluten free toasted walnut thumbprint cookies. The only difference is the almond extract and chopped almonds instead of vanilla extract and chopped walnuts. So as you can see, it’s a basic dough with a lot of possibilities!
Unlike most thumbprint cookies you see, mine are filled with frosting instead of jam. Growing up, it’s the only way we ever had them. You see, my dad loves frosting and really sweet desserts, so my mom has always used frosting instead of jam. The cookie dough isn’t that sweet, however, and the natural salt in the nuts really help balance out the sweetness of the frosting. I think it’s a match made in cookie heaven!
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The Essential Gluten Free Grocery Guide
Just because you’re gluten free doesn’t mean you have to give up your favorite foods! Grab my free guide that has dozens of delicious gluten free brands and products that are ALL available at major groceries or online for at-home delivery (even better!).
Tips for Making Gluten Free Almond Thumbprints
- As with all gluten free baking, it’s essential to use room temperature butter and egg in this recipe. This is what gives you a tender cookie and helps the flour hydrate.
- Additionally, allowing the dough to sit while you prepare the almonds gives the flour time to hydrate, yielding a tender, buttery cookie.
- If you can’t find chopped almonds at the store, slivered almonds will also work. Just be sure to use almonds that have no shell. You want the cookie to have almost a pure white look when baked.
- If you’re using slivered almonds, toast about 1/2 cup and then finely chop in a food processor or with a knife to get 3/4 cup chopped almonds.
- Once you’re ready to roll the dough into balls, it’s best to work in an assembly line. Roll all the dough into balls at once, then roll them in the egg white and then chopped almonds. Your hands will get covered in “goop” from the egg white and almonds, so it’s easier to get the dough balls rolled out first.
- Feel free to make your own icing or buttercream for the filling, but I actually prefer the convenience and consistency of canned icing. Betty Crocker makes canned cupcake icing that come with four different tips. The can is pressurized so no pastry bags, etc. Plus you can store leftover icing in the fridge for other desserts. You can find the icing in most major grocery stores
Let’s Eat!
I hope you’ll add these cookies to your Christmas recipe box. They’re light, tender, not too sweet, and look beautiful on the plate. In short, they’re the perfect Christmas cookie. If you make this Gluten Free Almond Thumbprint Cookies, be sure to leave a comment and/or rate the recipe! I love hearing from you and feedback is always welcome. And be sure to tag me on social if you make it. Seeing photos of recipes you’ve made is my favorite!
Cheers to you, friend!
Gluten Free Almond Thumbprint Cookies
Ingredients
- 8 tablespoons unsalted butter room temperature
- ¼ cup brown sugar
- 1 egg room temperature
- ½ teaspoon almond extract
- 1 cup King Arthur Flour Gluten-Free Measure for Measure Flour
- ¼ teaspoon kosher salt
- ¾ cup finely chopped almonds
- 1 cup frosting (store bought or homemade) or jam
- sprinkles or sanding sugar for garnish optional
Instructions
- Preheat oven to 325° and line two cookie sheets with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar on medium speed until light and fluffy, scraping down the bowl as needed. About 2-3 minutes.
- Separate egg yolk from egg white, reserving the egg white in a bowl. Reduce speed of mixer to low and add egg yolk and almond extract. Mix on medium speed until combined, scraping down bowl as needed. About 1-2 minutes.
- Reduce speed of mixer to low and add flour and kosher salt and mix until just combined. Turn mixer off and scrape down sides of the bowl with a rubber spatula, ensuring all flour has been combined. Let the dough sit while you prepare the almonds (see notes).
- In a small pan, toast ¾ cup finely chopped almonds until slightly brown, about 3 minutes (see notes). Place almonds in a bowl and allow to cool for a few minutes.
- Roll the dough into 1 inch balls and place on a sheet of parchment paper. Slightly beat the reserved egg white and then roll dough balls in egg white, then in toasted almonds.
- Place dough balls on parchment lined cookie sheets about 1 inch apart. Bake in preheated 325° for about 5-7 minutes.
- Remove cookie sheets from oven and quickly press thumb on top of cookie. Return cookie sheets to oven and bake for an additional 5-7 minutes. Cookies will still be very pale in color and delicate.
- Remove from cookie sheet to wire rack and allow cookies to cool completely; fill with frosting or jam of choice. My favorite is Wilton or Betty Crocker canned cupcake icing. Decorate with sprinkles or sanding sugar if desired.
- Cookies can be stored in airtight containers in the refrigerator for about 15 days. To stack in cookie tins, line the bottom with parchment paper and place parchment paper between each layer of cookies½. ½
Notes
- As with all gluten free baking, it's essential to use room temperature butter and egg in this recipe.
- Allowing the dough to sit while you prepare the almonds gives the flour time to hydrate, yielding a tender, buttery cookie.
- If you can't find chopped almonds at the store, slivered almonds will also work. Just be sure to use almonds that have no shell. You want the cookie to have almost a pure white look when baked.
- If you're using slivered almonds, toast about 1/2 cup and then finely chop in a food processor or with a knife.
- Finally, once you're ready to roll the dough into balls, it's best to work in an assembly line. Roll all the dough into balls at once, then roll them in the egg white and then chopped almonds. Your hands will get covered in "goop" from the egg white and almonds, so it's easier to get the dough balls rolled out first.
Free PDf download
The Essential Gluten Free Grocery Guide
Just because you’re gluten free doesn’t mean you have to give up your favorite foods! Grab my free guide that has dozens of delicious gluten free brands and products that are ALL available at major groceries or online for at-home delivery (even better!).
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