Description
These Italian Almond and Honey Thumbprint Cookies are a delightful treat combining the nutty flavor of almond flour with the natural sweetness of honey. Soft buttery dough is shaped into thumbprint cookies, filled with honey, and topped with sliced almonds for a perfect crunchy finish. Ideal for tea time or any sweet craving, these cookies are simple to prepare and bake to golden perfection.
Ingredients
Scale
Cookie Dough
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup honey (plus extra for filling)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
Topping
- 1/2 cup sliced almonds
Instructions
- Cream butter and sugar: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add honey, egg yolk, vanilla extract, almond extract, and salt. Mix until well combined.
- Make the dough: Gradually add almond flour and all-purpose flour to the butter mixture, stirring until a soft dough forms. Chill the dough in the refrigerator for about 30 minutes.
- Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape the cookies: Once chilled, scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Create thumbprints and add filling: Use your thumb or the back of a spoon to create an indentation in the center of each cookie. Fill each indentation with a small amount of honey and sprinkle sliced almonds on top.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Serve: Enjoy these delightful cookies with a cup of tea or coffee!
Notes
- Ensure butter is softened to room temperature for easy creaming.
- Chilling the dough helps maintain the shape of the cookies during baking.
- Use honey conservatively as filling to prevent cookies from becoming overly sticky.
- Sliced almonds can be lightly toasted for added crunch and flavor.
- Store cookies in an airtight container at room temperature for up to one week.
