Description
These Italian Almond and Honey Thumbprint Cookies are a delightful treat with a nutty flavor and sweet honey drizzle. Perfect for holiday gatherings or a cozy night in, these cookies are easy to make and even easier to enjoy.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
Wet Ingredients:
- 1/4 cup unsalted butter (softened)
- 1/4 cup honey (plus extra for drizzling)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 egg yolk
Optional:
- 1/4 cup finely chopped almonds
- 1/4 cup fruit preserves or fig jam (optional filling)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Prepare the dough: In a medium bowl, whisk together the almond flour, all-purpose flour, salt, baking powder, and cinnamon. In a separate bowl, beat the softened butter and honey until creamy. Add the vanilla extract, almond extract, and egg yolk, and mix until smooth. Gradually add the dry ingredients and mix until a soft dough forms. Stir in the chopped almonds if desired.
- Form the cookies: Scoop about 1 tablespoon of dough and roll into balls. Place on the prepared baking sheet and create an indentation in the center of each using your thumb or the back of a spoon.
- Add filling and bake: If using jam, fill each indentation with fruit preserves. Bake for 10–12 minutes until lightly golden. Cool on the pan for 5 minutes, then transfer to a wire rack. Drizzle with additional honey before serving.
Notes
- For a nut-free version, substitute sunflower seed flour and omit chopped almonds.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
