Written by: Nonna Maria · Expert in Italian Cuisine, Gluten-Free Cooking, Traditional Recipes
Published: June 14, 2024
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Nonna's Gluten-free Raspberry Almond Thumbprint Cookies
Photo by eberhard grossgasteiger on Pexels.
Introduction
Have you ever craved a delicious sweet treat that won't leave you feeling guilty afterwards? Look no further than Nonna's Gluten-free Raspberry Almond Thumbprint Cookies! These cookies are a delightful combination of tart raspberry jam and nutty almond flavors, all wrapped up in a gluten-free package. Whether you follow a gluten-free diet or simply love trying new recipes, these cookies are sure to become a new favorite.
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon almond extract
- Raspberry jam
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the almond flour, coconut flour, and salt. Mix well.
- Add the melted coconut oil, maple syrup, and almond extract to the dry ingredients. Stir until a dough forms.
- Roll the dough into small balls and place them on the prepared baking sheet.
- Use your thumb to make an indentation in the center of each cookie. Fill the indentations with raspberry jam.
- Bake the cookies for 12-15 minutes, or until they are golden brown.
- Allow the cookies to cool before enjoying.
These Gluten-free Raspberry Almond Thumbprint Cookies are perfect for a cozy night in or a special occasion. The almond flour adds a nutty richness to the cookies, while the raspberry jam provides a burst of fruity flavor. Whether you make them for yourself or share them with loved ones, these cookies are sure to be a hit. So go ahead, channel your inner Nonna and whip up a batch today!
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