Flourless Almond Thumbprint Cookies
March 31, 2009
Almond butter was my new favorite discovery last Passover. Spread on matzah with a sprinkle of cinnamon and a drizzle of honey it was a breakfast/snack truly worth savoring. This year I decided to take the almond butter to the next level with these almond thumbprint cookies. These cookies are absolutely wonderful. Not only are the delicious, but they contain only four ingredients that are simply stirred together in a bowl. It is always a struggle to bake on Passover because many of us do not have the same equipment (like a kitchen aid) that we depend on year round, so it is always nice to find recipes that only require a bowl and a spoon. Quick and easy, these are sure to be a crowd pleaser.
- 1 cup almond butter
- 1 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt (if using salted almond butter omit the salt)
- Chocolate non-pareils and/or jam for filling
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Recipe Page: https://www.couldntbeparve.com/recipe/flourless-almond-thumbprint-cookies/
Hi Shoshana,
I tried these cookies tonight, and they were as easy as you said, and were delicious. Ben has already eaten 2 of them, so I made a second batch! They looked just like your picture! Thanks for the great recipe! Robin
Hi Shoshana,
Rebecca sent me to your site when I asked for ideas…I just finished the test round of these and they are awesome!! The brownies are still baking…I think this pesah is going to be the best ever!
@Sarah, I’m glad you like them, have a wonderful pesach.
What a great find! I used to make a cookie that was based on PB, but now that my daughter is allergic I no longer make them. These are a very tasty alternative and very easy to make!
I’m so glad you are able to make them again!
I am wondering why they spread so much into a flat cookie
I don’t know why yours spread into a flat cookies. I have made them many times, both with store bought and homemade almond butter and have never had that problem. In fact, I just made a batch tonight. Did you use the full amount of sugar and a large egg? In a recipe with so few ingredients that can make a big difference. Other than that I am not sure what the problem might be. I’m sorry they didn’t work for you.
These look great. I am going to make them and also the chocolate hazelnut cookies. Since im making the choc cookies, i thought id do the jam version of these. What kind of jam works best? I feel like it needs to be a thicker one so its not runny. What do you use? thanks!
Any kind of preserve should work. Since the jam is added after they are cooked the runny-ness is less of a problem than for a filling that is cooked like hamentashen. I like the 778 fruit preserves for pesach because there are chunks of whole fruit, but pretty much anything should work. Raspberry and cherry go particularly well with the almond.
I added 1cup cake meal to them more body, I just made mt 2nd batch,thanks!
Hi, Do you think that applesauce would work as a substitute for egg? I need a cookie that does not have egg? Any other suggestions would be great. Thanks.