Photo Credit: Elizabeth Newman

Chewy Almond and Cherry Thumbprint Cookies

Almond and cherry is a delicious and classic flavor combo that comes together in these easy cookies! They're perfectly just sweet enough, and the almond flour gives them such a great texture - and happens to make them totally gluten free!



Chewy Almond and Cherry Thumbprint Cookies



Prep Time

15 minutes

Cook Time

30 minutes


Giada De Laurentiis

Image of Chewy Almond and Cherry Thumbprint Cookies



  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
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dairy free
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2 reviews & comments

  • Author's avatar image
    Taundra Caprini

    These were absolutely amazing! One of my all time favorite cookies!

  • Author's avatar image

    Can lemon juice be substituted for the limoncello?

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