CHEWY ALMOND AND CHERRY THUMBPRINT COOKIES - GIADZY

Chewy Almond and Cherry Thumbprint Cookies - Giadzy image

Provided by @MakeItYours

Number Of Ingredients 8

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4 cups almond flour (divided)
1/2 cup sugar
1/4 cup honey (such as thyme or clover)
1/4 teaspoon kosher salt
1 teaspoon lemon zest (from 1 large lemon)
2 tablespoons limoncello
1 egg
3 tablespoons cherry jam

Steps:

Preheat the oven to 350 degrees F.
Spread 2 cups of the almond flour on a rimmed baking sheet and place in the oven for 10 to 15 minutes, stirring half way through, or until the flour is golden brown and toasted. Immediately add it to a medium bowl to cool for 5 minutes. Line the baking sheet with a piece of parchment paper and set aside.
To the toasted flour add the remaining 2 cups of almond flour, the sugar, honey, salt, lemon zest, limoncello and egg. Using a rubber spatula, stir until well combined and a dough is formed. Scoop heaping 1 tablespoon scoops of the dough onto the prepared baking sheet, leaving 1 inch between cookies. Flatten slightly with the palm of your hand using your thumb make a small indent in the center of each cookie. Fill the indents with 1/2 teaspoon cherry jam. Bake for 15 to 17 minutes or golden brown and just set. Allow to cool slightly on the tray for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.