Honey Almond Thumbprint Cookies with Honey Fig Jam

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From the land of milk and honey comes the ingredients of this tasty cookie. Almonds, honey, and figs make for a reduced-sugar cookie. These chewy almond cookies would be ideal for dipping into a glass of milk or almond milk, your choice.


This recipe is based on a Spanish almond cookie. Unlike most thumbprint cookies it has a chewy rather than crumbly texture due to the use of honey rather than granulated sugar and lack of butter making it dairy-free. The slightly cinnamon taste of the Honey Fig Jam compliments the pure almond cookie, however, any low-sugar jam would do. Honey coated fresh cherries or blueberries  make a nice alternative to jam.

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12 Cookies


2 cups almond flour or meal

⅓ cup honey

1 egg

⅛ teaspoon salt

¼ teaspoon almond extract

½ cup Honey Fig Jam* or low-sugar jam of your choice


1.     Preheat oven to 350°F. Line a baking sheet pan with parchment paper or Silpat mat.

2.     Place the almond flour, honey, egg, salt and almond extract in a food processor. Pulse about twenty to twenty-five times until the mixture all comes together and is sticky.

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3.     Scoop twelve one-tablespoon portions onto the prepared sheet pan. Make a thumbprint in the center of each cookie and fill with one teaspoon of jam. *Honey Fig Jam recipe can be found on page 15 of Sharing the Table, A Northwest Chef Instructor’s Quest to Recreate Memorable Meals for sale on chefsharingthetable.com.

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4.     Bake for thirteen to fifteen minutes or until golden brown on the edges and bottom. Transfer each cookie to a cooling rack. Cool completely. Store in an airtight container for up to three days.

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