Tuesday, December 6, 2022

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


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)


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.


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


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