Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer or a bit longer with a whisk. If using maple syrup, whisk it in thoroughly with the butter until well combined.1/4 cup unsalted butter, softened, 2 tablespoons granulated sugar
- Stir in the vanilla extract and the pinch of salt. Ensure these are evenly distributed throughout the butter and sugar mixture.1 teaspoon vanilla extract, Pinch salt
- Gradually add the blanched almond flour to the wet ingredients. Mix until just combined and a soft dough forms. Be careful not to overmix, as this can lead to tougher cookies. The dough should be cohesive enough to hold its shape.1 1/2 cups blanched almond flour
- Roll the dough into small balls, about 1 inch in diameter. Place the dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading.
- Using your thumb or the back of a small spoon, gently press an indentation into the center of each dough ball. Make sure not to press all the way through to the bottom, creating a well for your filling.
- Spoon your chosen filling into the indentations of each cookie. A small teaspoon of jam, a few chocolate chips, or a sprinkle of chopped nuts works beautifully. Don't overfill, as the filling can sometimes melt and spread too much.your favorite jam, chocolate chips, or chopped nuts
- Bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown and the centers are set. Keep a close eye on them, as almond flour can brown more quickly than wheat flour.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up properly.
Notes
Store in an airtight container at room temperature for up to 5 days. Refrigerate for up to a week. Freeze for up to 2 months.
