Honey Almond Thumbprint Cookies with Honey Fig Jam
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.
2 cups almond flour or meal
⅓ cup honey
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.
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.
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.