Everyone needs a good gluten free cookie recipe that can be made in a flash, and this one definitely fits the bill. Better still, you can fill it with any fruit or preserve you wish. Or skip the fruit altogether and have a lovely almond cookie perfect for snack time, teatime, or dessert.
Apricot Almond Thumbprint Cookies
- 7 tablespoons unsalted butter at room temperature but not too soft
- 3 ounces gluten-free almond paste (approx. 4-1/2 tablespoons, we like this one)
- 1/2 cup sugar
- 2 eggs
- 1/4 cup white rice flour
- 3/4 cup superfine almond flour (we like this one)
- 1 cup sliced almonds
- 1 to 2 apricots peeled and cut into small pieces or 1 apricot peeled and mashed with fork, or 2 tablespoons apricot preserves, optional, for garnish
Line a baking sheet with parchment paper.
In a bowl, mix together the butter, almond paste, sugar, eggs, and white rice flour. Add the almond flour and mix until well combined. Freeze the batter in the bowl for 10 minutes.
Meanwhile, place the sliced almonds in a small bowl.
Using your hands, roll a 1-tablespoon portion of dough into a ball. Roll it in the sliced almonds to coat, then place the ball on the prepared baking sheet at least 2 inches apart. Repeat with all the dough.
Using your thumb, press a shallow well into the center of each doughball, then fill it with a small piece of apricot or dollop of mashed apricot or apricot jam.
Bake until the edges are golden, about 18 minutes. Cool on the baking sheet for 5 minutes, then transfer to cooling rack to cool completely.
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