These Orange-Almond Thumbprint Cookies are a delightful treat, bursting with the flavors of almond and citrus. The combination of almond flour and fresh orange zest creates a chewy, aromatic cookie with a soft center. Topped with a sweet orange jam filling, they’re perfect for holiday gatherings or as a simple afternoon snack. Plus, they’re naturally gluten-free and easy to make!
Preparation Time:
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
Almond flour: 2 cups (200g)
Granulated sugar: ½ cup (100g)
Salt: a pinch (⅛ tsp.)
Orange zest: from half an orange
Almond extract (optional): a few drops
Orange juice: 2 tablespoons (from half an orange)
Egg whites: 2 large
Powdered sugar: for rolling
Orange jam: for filling
Directions:
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In a mixing bowl, combine the almond flour, granulated sugar, salt, orange zest, and almond extract (if using).
Squeeze the juice from half an orange to get about 2 tablespoons of juice, and set aside.
Separate the whites of two eggs (save the yolks for another recipe, like panettone). Add the egg whites and orange juice to the dry mixture.
Stir everything together until it forms a soft dough.
Sift powdered sugar onto your work surface. Transfer half of the dough to the surface and roll it with your hands into a long sausage-like shape.
Cut the dough into 1-inch pieces (about 2.5 cm) and roll each piece into a small ball.
Roll the balls in powdered sugar to coat them evenly, then shake off any excess.
Place the sugar-coated balls onto a baking tray lined with parchment paper. Using your finger, press down gently in the center of each ball to create a small indentation.
Bake in a preheated oven at 350°F (180°C) for 10 minutes, or until the cookies are set but still soft.
While the cookies are still warm, fill the indents with a spoonful of orange jam.
Let the cookies cool completely before serving.
Serving Suggestions:
Serve with a hot cup of tea or coffee for an afternoon treat.
These cookies are perfect for holiday cookie exchanges or as part of a festive dessert platter.
Pair with a light vanilla or almond ice cream for a delightful dessert.
Cooking Tips:
If you don’t have orange jam, any citrus-based jam like lemon or apricot will work well as a substitute.
Use fresh almond flour for the best flavor. You can also lightly toast the almond flour for a richer taste.
Don’t overbake the cookies; they should still be soft in the center when you remove them from the oven.
Nutritional Benefits:
Almond flour is rich in vitamin E and healthy fats, making these cookies a nutritious alternative to traditional flour-based cookies.
Orange juice and zest add a good dose of vitamin C.
These cookies are naturally gluten-free, making them suitable for those with gluten intolerance.
Dietary Information:
Gluten-free: These cookies are made with almond flour, which is gluten-free.
Vegetarian: No animal products other than egg whites are used.
Dairy-free: This recipe contains no dairy, making it suitable for those with lactose intolerance.
Nutritional Facts (per cookie, based on 20 cookies):
Calories: 80 kcal
Carbohydrates: 8g
Protein: 2g
Fat: 5g
Fiber: 1g
Sugar: 6g
Storage:
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