Apricot Thumbprint Cookies
Recipe by Katie Farina. Indulge in the delectable delight of apricot thumbprint cookies,...
- Ingredients
- 1 cup blanched almond flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons Bionaturae Olive Oil
- 3 tablespoons maple syrup
- ¼ teaspoon almond extract
- ½ teaspoon vanilla extract
- 2 tablespoons Bionaturae Apricot Fruit Spread
- Instructions
- Pre-heat oven to 325. Line a baking sheet with parchment paper.
- Whisk together blanched almond flour, baking powder and salt in a medium bowl.
- Add olive oil, maple syrup, almond extract, and vanilla extract to bowl, mix until a uniform dough is created.
- 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.
- Fill each cookie center with a dollop of Bionaturae Apricot Spread.
- 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 air tight container on the counter for 3 days or in the refrigerator for up to 5 days.