Dairy FreeVegetarian

Apricot Thumbprint Cookies

Ingredients

  • 1 cup blanched almond flour
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 2 tbsp Bionaturae Extra Virgin Olive Oil
  • 3 tbasp maple syrup
  • ¼ tsp almond extract
  • ½ tsp vanilla extract
  • 2 tbsp Bionaturae Apricot Fruit Spread
Organic Fruit Spread Apricot

Organic Fruit Spread Apricot

$4.99
Regular price
Organic Extra Virgin Olive Oil

Organic Extra Virgin Olive Oil

$16.49
Regular price

Recipe by Katie Farina. Indulge in the delectable delight of apricot thumbprint cookies these irresistible treats blend the perfect balance of sweetness and tanginess.  These thumbprint cookies are the perfect accompaniment to your tea or coffee break.

Instructions

  1. Pre-heat oven to 325. Line a baking sheet with parchment paper.
  2. Whisk together blanched almond flour, baking powder and salt in a medium bowl.
  3. Add olive oil, maple syrup, almond extract, and vanilla extract to bowl, mix until a uniform dough is created.
  4. Using a small cookie scoop or tablespoon, scoop out dough onto baking sheet. Roll into balls and gently use your thumb or ½ teaspoon measuring spoon to make an indent in the center of each cookie.
  5. Fill each cookie center with a dollop of Bionaturae Apricot Spread.
  6. Bake for 19-20 minutes, they will be lightly golden brown. Let cool completely before taking off the baking sheet as they will be delicate but will harden as they cool.

Storage: Store cookies in an airtight container on the counter for 3 days or in the refrigerator for up to 5 days.

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Apricot Thumbprint Cookies