Description
These Italian Almond and Honey Thumbprint Cookies are a delightful blend of nutty almond flour and sweet honey, baked to perfection with a soft buttery dough and topped with crunchy sliced almonds. They deliver a tender texture with a sticky honey center, making them a perfect treat for tea or coffee time.
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 (for topping)
Instructions
- Prepare Dough: 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.
- Combine Flours: 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 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: 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
- Chilling the dough before baking helps prevent spreading and ensures a soft texture.
- If you prefer a stronger almond flavor, you can add a bit more almond extract but be cautious as it can be overpowering.
- You can substitute all-purpose flour with gluten-free flour to make the cookies gluten-free, but texture may vary slightly.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- Adding a touch of lemon zest to the dough can enhance the flavor if desired.
