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Almond Thumbprint Cookies
with Sour Cherry & Blueberry Spread
115 MIN
$9.99
10 Cookies
From the Test Kitchen
Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, desserts, or breakfast options that you can add to your box and fill out your table. Aim to please a crowd with these deliciously sweet, fruity cookies! You'll use your thumb to create a well in the almond flour dough before baking, then fill each well with a mix of sour cherry and blueberry bourbon spreads.
CLICK FOR RECIPE CARD
Dietary Information
Vegetarian
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NutritionPER SERVING
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Calories180 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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1 Pasture-Raised Egg
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½ cup Almond Flour
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1 cup All-Purpose Flour
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1 tsp Baking Powder
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2 oz Salted Butter
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¼ cup Sugar
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5 Tbsps Light Brown Sugar
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1.4 oz Sour Cherry Spread
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1 oz Blueberry Bourbon Spread
step-by-step
instructions
1
Make the dough
Place the butter in a large bowl. Working in 30 second increments, microwave on high until melted (or melt in a small pot on the stove, then transfer to a large bowl). Add the granulated sugar and brown sugar; whisk to combine. Add the egg and whisk to thoroughly combine. Add the almond flour, all-purpose flour, and baking powder. Using a spatula, gently mix just until incorporated.
2
Form & freeze the cookies
Line a plate with parchment paper. Scoop 1 heaping tablespoon of dough into your hands; roll into a ball (if the dough is too sticky, wet your hands with water to prevent it from sticking), then place on the plate. Repeat with the remaining dough to ensure the cookies are the same size. Using your thumb, press into the center of each dough ball to create a deep well. Freeze at least 1 hour, or until very firm.
3
Bake the cookies
Place an oven rack in the center of the oven, then preheat to 375°F. Line a sheet pan with parchment paper. Transfer the chilled cookies to the sheet pan, spacing them out evenly. Bake 12 to 15 minutes, or until the dough is set and cooked through. Transfer the pan to a cooling rack; let stand about 20 minutes, or until completely cool. (If the wells have risen too much during baking, using the bottom rounded side of a spoon, press into the center of the cookie to form a deep well.)
4
Fill the cookies & serve your dish
Evenly divide the sour cherry spread among the wells of half the cooled cookies. Evenly divide the blueberry spread among the wells of the remaining cooled cookies. Enjoy!
1
Make the dough
Place the butter in a large bowl. Working in 30 second increments, microwave on high until melted (or melt in a small pot on the stove, then transfer to a large bowl). Add the granulated sugar and brown sugar; whisk to combine. Add the egg and whisk to thoroughly combine. Add the almond flour, all-purpose flour, and baking powder. Using a spatula, gently mix just until incorporated.
2
Form & freeze the cookies
Line a plate with parchment paper. Scoop 1 heaping tablespoon of dough into your hands; roll into a ball (if the dough is too sticky, wet your hands with water to prevent it from sticking), then place on the plate. Repeat with the remaining dough to ensure the cookies are the same size. Using your thumb, press into the center of each dough ball to create a deep well. Freeze at least 1 hour, or until very firm.
3
Bake the cookies
Place an oven rack in the center of the oven, then preheat to 375°F. Line a sheet pan with parchment paper. Transfer the chilled cookies to the sheet pan, spacing them out evenly. Bake 12 to 15 minutes, or until the dough is set and cooked through. Transfer the pan to a cooling rack; let stand about 20 minutes, or until completely cool. (If the wells have risen too much during baking, using the bottom rounded side of a spoon, press into the center of the cookie to form a deep well.)
4
Fill the cookies & serve your dish
Evenly divide the sour cherry spread among the wells of half the cooled cookies. Evenly divide the blueberry spread among the wells of the remaining cooled cookies. Enjoy!
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