Honey Almond Thumbprint Cookies
Sweet, nutty, and simply irresistible, these Honey Almond Thumbprint Cookies are the perfect blend of delicate textures and comforting flavors. Made with a buttery almond-infused dough, these cookies feature a delightful touch of honey cradled in their signature thumbprint center, offering just the right amount of natural sweetness. A sprinkle of slivered almonds adds a satisfying crunch, making every bite a treat for the senses. Ready in under 40 minutes, these artisanal-style cookies are as stunning as they are delicious, making them an ideal addition to holiday cookie trays, tea-time gatherings, or everyday indulgence. Packed with the nutty richness of almond extract and ground almonds, this recipe is a must-try for cookie enthusiasts. Enjoy these honey-kissed delights fresh out of the oven or store them in an airtight container for up to a week—they're guaranteed to please!
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Recipe Information
Ingredients
- 230 grams unsalted butter
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 260 grams all-purpose flour
- 50 grams ground almonds
- 0.25 teaspoons salt
- 120 grams honey
- 30 grams slivered almonds
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract and almond extract to the butter mixture and mix until combined.
In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until you form a soft dough.
Roll the dough into small balls, about 1 tablespoon each, and place them 2 inches apart on the prepared baking sheets.
Use your thumb or the back of a rounded teaspoon to gently press an indentation into the center of each dough ball.
Spoon about 1/2 teaspoon of honey into each indentation, being careful not to overfill.
Lightly press a few slivered almonds onto the edges of each cookie for added texture and decoration.
Bake the cookies in the preheated oven for 12-15 minutes or until the edges are lightly golden.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
3840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.5 g | 306% | |
| Saturated Fat | 118.2 g | 591% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 634 mg | 28% | |
| Total Carbohydrate | 414.9 g | 151% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 202.7 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 962 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
