Description
These Orange-Almond Thumbprint Cookies are a delightful treat, bursting with the flavors of almond and citrus. The combination of almond flour and fresh orange zest creates a chewy, aromatic cookie with a soft center. Topped with a sweet orange jam filling, they’re perfect for holiday gatherings or as a simple afternoon snack. Plus, they’re naturally gluten-free and easy to make!
Ingredients
- Almond flour: 2 cups (200g)
- Granulated sugar: 1/2 cup (100g)
- Salt: a pinch (1/8 tsp.)
- Orange zest: from half an orange
- Almond extract (optional): a few drops
- Orange juice: 2 tablespoons (from half an orange)
- Egg whites: 2 large
- Powdered sugar: for rolling
- Orange jam: for filling
Instructions
- In a mixing bowl, combine the almond flour, granulated sugar, salt, orange zest, and almond extract (if using).
- Squeeze the juice from half an orange to get about 2 tablespoons of juice, and set aside.
- Separate the whites of two eggs (save the yolks for another recipe, like panettone). Add the egg whites and orange juice to the dry mixture.
- Stir everything together until it forms a soft dough.
- Sift powdered sugar onto your work surface. Transfer half of the dough to the surface and roll it with your hands into a long sausage-like shape.
- Cut the dough into 1-inch pieces (about 2.5 cm) and roll each piece into a small ball.
- Roll the balls in powdered sugar to coat them evenly, then shake off any excess.
- Place the sugar-coated balls onto a baking tray lined with parchment paper. Using your finger, press down gently in the center of each ball to create a small indentation.
- Bake in a preheated oven at 350°F (180°C) for 10 minutes, or until the cookies are set but still soft.
- While the cookies are still warm, fill the indents with a spoonful of orange jam.
- Let the cookies cool completely before serving.
- Prep Time: 15mins
- Cook Time: 10mins