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–+ servings
A bitten almond flour thumbprint cookie showing its soft golden crumb and jam filling, resting on another cookie.

Almond Flour Thumbprint Cookies (6 Ingredients, 27 Minutes)

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 17 cookies
Author: Nico Pallotta

  • 3 cups (300 g) almond flour
  • ⅔ cup (90 g) powdered sugar + 3 tablespoons for coating the cookies
  • 1 large egg white
  • 1 tablespoon (20 g) honey
  • 1 lemon the grated zest
  • your favorite jam about ½ teaspoon per cookie

  • Combine the ingredients: Preheat oven to 340°F (170°C) and line a large baking sheet with parchment paper.
    Add 3 cups almond flour, ⅔ cup powdered sugar, 1 large egg white, 1 tablespoon honey, and the zest from 1 lemon to a mixing bowl.
    Step 1 Almond flour, sugar, egg white, honey, and lemon zest in a mixing bowl.
  • Make the dough: Stir with a spoon, then use your hands to squeeze and pinch the mixture until it forms a ball.
    The dough will look dry at first. That's normal! Don't add extra liquid. Keep squeezing for about a minute until it comes together.
    Step 2 Soft almond cookie dough formed into a ball inside a mixing bowl.
  • Shape the cookies: Divide the dough into 17–18 pieces, about 25 g (0.9 oz) each, and roll into balls.
    Sprinkle 3 to 4 tablespoons powdered sugar onto a plate or tray. Add the balls and gently shake the plate until they're evenly coated. Arrange on the prepared baking sheet.
    Step 3 Small cookie dough balls coated in powdered sugar on a baking sheet.
  • Fill with jam: Gently press your thumb into the center of each ball to make a small indentation. A few cracks around the edges are normal.
    Fill each indentation with about ½ teaspoon of your favorite jam.
    Step 4 Unbaked almond cookies with thumbprint centers filled with raspberry jam.
  • Bake and cool: Bake at 340°F (170°C) for 12 minutes. The cookies should still look pale and soft.
    Let them cool completely on the baking sheet.
    Step 5 Freshly baked jam thumbprint cookies cooling on a parchment-lined tray.
Substitutions
  • Powdered sugar → Blend granulated sugar until powdery.
  • Honey → Maple syrup or agave syrup.
  • Lemon zest → Orange zest.
  • Raspberry jam → Strawberry, apricot, cherry, or blueberry preserves.
Tips
  • Use fine almond flour: Blanched almond flour gives the softest, most delicate texture.
  • Dough looks dry? That's normal! Don't add extra liquid. Just squeeze and pinch it with your hands for about a minute until it comes together.
  • Keep cookies small: Make 17–18 balls, about 25 g (0.9 oz) each.
  • Don't overfill: Use about ½ teaspoon of thick jam per cookie.
  • Don't overbake: Bake at 340°F (170°C) for 12 minutes. Cookies should stay pale and soft.
  • Store or freeze: Keep airtight for up to 5 days at room temperature or freeze for up to 3 months.
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