Gluten Free Almond Thumbprint Cookies with Raspberry Jam
These gluten free almond thumbprint cookies with raspberry jam are a bright, fruity twist on my classic almond cookies — soft, chewy and filled with a sweet burst of jam.
Ingredients
- 300 g ground almonds
- 3 egg whites
- 150 g cane sugar
- Raspberry jam for the filling
Instructions
- Preheat your oven to 180°C fan. Line a baking tray with parchment paper.
- Mix together all of the ingredients, except for the jam, in a bowl. I like to use a Danish dough hook to do this.
- When all of the ingredients are combined, scoop out about 1 tbsp of the mixture and roll it into a ball.
- Tip: use a small cookie scoop to do this. Make sure both the scoop and your hands are slightly wet so that the mixture doesn't stick.
- Place the balls of dough onto a cookie sheet (they do not spread so you don't have to place them very far apart).
- Create a small hole in the top of each cookie ball with the handle of a wooden spoon. Keep the spoon handle slightly wet so that it does not stick to the cookie. You can also use a finger to do this step.
- Fill each hole with about 1/4 tsp of raspberry jam. Try and do this as carefully as possible so that the jam doesn't run whilst baking - it may burn if it runs out of the hole.
- Bake in the middle of a preheated oven at 180°C for about 15 minutes or until slightly golden brown.
Notes
- These cookies should only be very slightly browned, if they get too dark they will be over cooked, especially on the bottom. You want your cookies to be soft in the centre and lightly browned on top.
- Make sure your hand and the utensils you are using to shape the cookies are slightly wet, so that mixture doesn't stick.
- If you have leftover egg whites but don't want to make cookies straight away, put them in an airtight container in the freezer for up to 3 months. You can defrost them and use them to make these cookies when you are ready. Just be sure to write on the container how many egg whites are in it.