Amaretti Raspberry Thumbprint Cookies ( gluten and dairy free)

Amaretti Raspberry Thumbprint Cookies

     I have always loved the taste of almond extract. I remember my mom adding it to buttercream or cherry desserts growing up and the fragrant smell of the extract always brings me joy! When I saw a local bakery talk about turning their Amaretti (or Italian almond cookies) into thumbprints I knew I had to try it. The best thing about this recipe is that it is naturally gluten and dairy free! I feel like some of the best dessert recipes are, you don't have to sub gluten and dairy free ingredients you can just make it as is!

Amaretti Raspberry Thumbprint Cookies

Ingredients 

2 1/2 cups very fine almond flour ( Kirklands brand is great)

1 cup granulated sugar

1/2 tsp salt

3 large egg whites

1 tsp almond extract 

1/3 cup of powdered sugar

1/2 cup raspberry jam or preserves to fill cookies (Bonne Maman is my favorite)

Directions

1) Pre-heat oven to 325 and line two large baking sheets with parchment paper. These cookies will stick without it as they do not contain oil.

2) In a large bowl whisk the almond flour, sugar and salt and set aside.

3) In the bowl of a stand mixer whisk the 3 egg whites on medium high speed for about 1 minute and 30 seconds until soft peaks form. Add the almond extract and beat for another few seconds to combine.

4) Fold the egg whites into the dry ingredients 1/4 of the egg whites at a time until you have a shaggy dough. It will appear sticky but should not be crumbly if mixed well enough. 

5) Pour the powdered sugar into a small bowl. 

6) Scoop the dough into 1 TBSP size balls and roll each ball in the powdered sugar. Place each cookie about 1 inch apart on the baking sheets. 

7) Using a clean thumb dipped in powdered sugar make a small indention in each cookie. You might need to push the cookie together on the sides a bit after to make the cookie round again. 

8) Fill each cookie with about 1/2 tsp of the raspberry jam.

9) Bake the cookies for about 20-23 minutes until the bottoms are slightly browned and the tops are cracked. Rotate the trays halfway through. 

10) Let the cookies cool for 5 minutes before removing to a wire rack to cool.

Enjoy!

*Store in an airtight container for 4 days or freeze for up to 3 months!