Chewy Almond and Cherry Thumbprint Cookies

Name: Chewy Almond and Cherry Thumbprint Cookies
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 24 cookies
Ingredients: 4 cups blanched almond flour; 2/3 cup coconut sugar; 1/4 cup honey, such as thyme or clover; 2 tablespoons limoncello or freshly squeezed lemon juice; 1 teaspoon lemon zest (from 1 large lemon); 1/4 teaspoon kosher salt; 1 large egg, at room temperature; 3 tablespoons cherry jam

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Level: Easy

Total: 1 hr 45 min (includes cooling time)
Active: 20 min

Yield: 24 cookies

Level: Easy

Total: 1 hr 45 min (includes cooling time)
Active: 20 min

Yield: 24 cookies

Ingredients

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4 cups blanched almond flour

2/3 cup coconut sugar

1/4 cup honey, such as thyme or clover

2 tablespoons limoncello or freshly squeezed lemon juice

1 teaspoon lemon zest (from 1 large lemon)

1/4 teaspoon kosher salt

1 large egg, at room temperature

3 tablespoons cherry jam

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.
Spread the almond flour on a rimmed baking sheet and bake, stirring halfway through, until golden brown and toasted, 10 to 15 minutes. Immediately add it to a medium bowl to cool for 5 minutes. Line the baking sheet with a piece of parchment paper and set aside.
Add the coconut sugar, honey, limoncello, lemon zest, salt and egg to the toasted flour. Using a rubber spatula, stir until well combined and evenly moistened. Scoop heaping 1-tablespoon scoops of the dough onto the prepared baking sheet, leaving 1 inch between each. Flatten slightly with the palm of your hand, then make a small indent in the center of each cookie using your thumb. Fill each indent with 1/2 teaspoon cherry jam. Bake until golden brown and just set, 15 to 17 minutes. Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely. Store in an airtight container.