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Small Batch Almond Thumbprint Cookies

Course Healthy Dessert Recipes
Cuisine Italian
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 6 large cookies
Calories 169kcal
Author Lauren Keating


  • 1 egg white
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ¾ cup almond flour
  • ½ cup sugar
  • ¼ teaspoon kosher salt
  • 2 Tablespoons confectioners sugar*
  • 1 tablespoon fruit preserves tart cherry and/or apricot


  • Heat your oven to 300°F. Line a baking sheet with parchment paper.
  • Add the egg white and cream of tartar to a mixing bowl. Use a hand mixer to beat the egg white until it's fluffy and holds soft peaks.
  • In a second bowl, whisk together the almond flour, sugar, and salt. Mix in the beaten egg whites to form a sticky dough -- it's ok if the eggs whites deflate while mixing.
  • Sprinkle the confectioner's sugar onto a cutting board or plate.
  • Divide the dough into 6 portons. Dampen your hands to eep the dough from sticking to them, then roll each piece of dough into a ball. Roll the ball over the confectioner's sugar to coat it lightly, then place it on the prepared baking sheet.
  • Press your thumb into the top of each cookie to create a divot. Fill each divot with 1/2 teaspoon of preserves.
  • Bake for 21-23 minutes, or until the tops of the cookies are firm and the bottoms are very lightly browned.


*Be sure to check the label of your confectioner's sugar to ensure it's gluten-free, if that's a concern for you or your guests. Many brands include additional starches that may contain gluten.


Serving: 1cookie | Calories: 169kcal | Carbohydrates: 25g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 99mg | Fiber: 2g | Sugar: 21g