Best 5 Honey Almond Thumbprint Cookies Recipes

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Welcome to the delectable world of honey almond thumbprint cookies, where sweet and nutty flavors harmoniously blend together to create a delightful treat. These cookies are characterized by their signature thumbprint indentation, inviting you to fill them with a luscious honey almond filling. Whether you prefer a classic recipe or a modern twist, this article will guide you through the process of selecting the best recipe that suits your taste and skill level. So, prepare to embark on a culinary journey filled with warmth, sweetness, and the irresistible charm of honey almond thumbprint cookies.

Let's cook with our recipes!

HONEY ALMOND THUMBPRINT COOKIES



Honey Almond Thumbprint Cookies image

These healthy cookies are delicious! I adapted this recipe from the Almond Honey-Butter Recipe from Eating Well Magazine. I made a few changes and made these allergy-friendly and gluten-free!

Provided by TheFitCookie

Categories     Dessert

Time 12m

Yield 2 dozen cookies, 24 serving(s)

Number Of Ingredients 12

1/2 cup whole almond, toasted
1 cup brown rice flour
2 tablespoons brown rice flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons ground flax seeds
3 tablespoons water
1/3 cup honey
1/4 cup oil
1 teaspoon vanilla
2 tablespoons honey
1 tablespoon almond butter

Steps:

  • Preheat oven to 350Ëš F. Line a baking sheet with parchment paper.
  • Process whole almonds in a food processor until finely ground. Transfer to bowl and add flour, baking powder, and salt. Whisk until combined.
  • Combine the ground flax seed with the water in a small bowl or glass measuring cup. Mix well and let sit until a thick gel forms. This creates a binder to replace eggs.
  • Using an electric hand mixer, add honey, oil, and vanilla to the chia/water gel and mix well. Add the wet ingredients to the dry ingredients and mix well.
  • Roll Tablespoons of dough into 1-inch balls and place on prepared baking sheets. Press the tip of your finger into the center of each cookie to make an indentation. Bake the cookies until set and slightly golden on the bottom, 10-12 minutes. Let cool completely on a wire rack.
  • Combine 2 Tablespoons honey and 1 Tablespoon almond butter and mix well. Fill each cookie with about 1/4 teaspoon and top with almonds if desired. Enjoy!

CHOCOLATE-ALMOND BUTTER THUMBPRINT COOKIES



Chocolate-Almond Butter Thumbprint Cookies image

These treats are reminiscent of everyone's favorite peanut butter blossom cookies-a little more grown up but just as addictive. They stay fresh and delicious refrigerated in an airtight container.

Provided by Food Network Kitchen

Time 1h10m

Yield 30 cookies

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup smooth, unsweetened almond butter
1/2 cup packed light brown sugar
1/3 cup plus 3 tablespoons granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1/3 cup sliced, skin-on almonds, coarsely chopped
5 ounces semisweet chocolate, finely chopped
1/2 cup heavy cream

Steps:

  • For the cookies: Adjust the racks to the top and lower thirds of the oven and preheat to 375 degrees F. Line two baking sheets with parchment paper.
  • Whisk together the flour, baking powder and salt in a medium bowl and set aside.
  • Combine the butter and almond butter in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer). Beat on medium-high speed until smooth and combined. Scrape down the sides of the bowl. Add the brown sugar and 1/3 cup of the granulated sugar and continue to beat until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Adjust the speed to medium-low and add the flour in two batches, mixing until just incorporated.
  • Combine the chopped almonds and the remaining 3 tablespoons granulated sugar in a small bowl.
  • Scoop out even tablespoons of cookie dough, roll into balls and then dredge in the almond-sugar mixture. Space the balls about 2 inches apart on the prepared baking sheets. Bake until the cookies appear dry and slightly cracked on the top and golden brown on the bottom, 10 to 12 minutes.
  • Use the rounded side of a teaspoon to make an indentation in the center of each cookie. Let them cool for a few minutes on the baking sheets, and then transfer to a rack to cool completely.
  • For the chocolate ganache filling: While the cookies cool, combine the chocolate and heavy cream in a microwave-safe bowl and heat for 45 second increments, stirring well between each, until smooth. Let cool completely at room temperature.
  • Fill a pastry bag fitted with a medium star tip with the chocolate ganache. Pipe about 1 teaspoon of the ganache into the center of each cookie. Serve, or refrigerate in an airtight container for up to 3 days.

CHEWY ALMOND AND CHERRY THUMBPRINT COOKIES



Chewy Almond and Cherry Thumbprint Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h45m

Yield 24 cookies

Number Of Ingredients 8

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

Steps:

  • 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.

ALMOND THUMBPRINT COOKIES



Almond Thumbprint Cookies image

A delightful almond flavored thumbprint cookie and very pretty if you tint the icing with a little food color!

Provided by Theresa P

Categories     Dessert

Time 40m

Yield 2 dozen

Number Of Ingredients 9

1/4 cup sugar
1 cup butter (do not substitute margarine)
2 cups flour
1 teaspoon almond extract
1/4 teaspoon salt
1 cup finely chopped pecans
1 cup powdered sugar
1 teaspoon melted butter
1 teaspoon almond extract

Steps:

  • For cookies:.
  • Cream butter and sugar.
  • Beat in the flour, extract and salt.
  • Stir in the pecans.
  • Shape dough into 1-inch balls and place on ungreased cookie sheet.
  • Make thumbprint in each cookie.
  • Bake at 300°F for 20-30 minutes.
  • Let cool.
  • For Icing:.
  • Mix all Icing ingredients and thin with a little milk if needed , to make a smooth icing . You may add a drop or two of food color to tint the icing . Fill cooled cookies with icing.

ALMOND THUMBPRINT COOKIES



Almond Thumbprint Cookies image

Categories     Food Processor     Fruit     Dessert     Bake     Passover     Quick & Easy     Almond     Vanilla     Kosher     Jam or Jelly     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free

Yield Makes about 2 dozen

Number Of Ingredients 9

3/4 cup sliced blanched almonds, toasted and cooled
2/3 cup sugar
2/3 cup matzo cake meal
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
About 2 tablespoons fruit jam, such as raspberry, strawberry, or apricot

Steps:

  • Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. (Be careful not to grind to a paste.) Transfer to a bowl and stir in butter, egg, and extracts until combined well. Chill dough, covered, until firm, about 30 minutes.
  • While dough chills, put oven rack in middle position and preheat oven to 350°F.
  • Drop level tablespoons of dough 1 inch apart onto 2 ungreased baking sheets. Roll dough into balls, then chill until slightly firm, about 10 minutes. Make a 1/2-inch-wide (1/3-inch-deep) indentation in center of each ball using your thumb, index finger, or the rounded end of a wooden spoon. Fill each indentation with 1/4 teaspoon jam and bake, 1 sheet at a time, until tops are pale golden and undersides are golden, 10 to 12 minutes. Transfer cookies to a rack and cool completely.

Tips:

  • Use room temperature ingredients. This will help the cookies come together more easily and will also result in a more tender cookie.
  • Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the dough, which will make the cookies lighter and more delicate.
  • Don't overmix the dough. Overmixing will toughen the cookies.
  • Chill the dough before baking. This will help the cookies to hold their shape and will also prevent them from spreading too much in the oven.
  • Bake the cookies until the edges are just starting to brown. Overbaking will dry out the cookies.
  • Let the cookies cool completely before filling them. This will help to prevent the filling from melting.

Conclusion:

Honey almond thumbprint cookies are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual gathering to a holiday party. With their sweet and nutty flavor, these cookies are sure to be a hit with everyone who tries them.

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