Not only are these thumbprint cookies a cinch to make—they’re also gluten-free. Fill with your favorite jam, Lemon Curd, or melted chocolate.
This recipe is one 90 of delicious cookie recipes in I Want to Eat Cookies by Ellen Morrissey.
Ingredients
3 cups (240 g) sliced blanched almonds
2/3 cup (130 g) sugar
1/2 teaspoon coarse salt
2 large egg whites
1 teaspoon vanilla extract
1/2 cup (145 g) jam of your choice, melted
Method
Preheat the oven to 350 F (180 C) and line two large baking sheets with baking parchment.
Blitz the almonds, sugar, and salt in a food processor just until the nuts are finely ground. Add the egg whites and vanilla and pulse just until the dough forms a ball.
With wet hands (the dough is sticky), roll level tablespoons of dough into balls and transfer them to the sheets, spacing 1. inches (4 cm) apart. Flatten each slightly, then with your thumb, press the center to make an indentation.
Bake until the cookies are lightly golden, about 18 minutes, rotating the sheets halfway through. Transfer the sheets to wire racks and let the macaroons cool for 5 minutes before transferring directly to the racks.
Using a small spoon, fill each cookie with a little melted jam. Let set before serving.