Just in time for Valentine’s Day Wicked-Good Kitchenâ„¢ created the perfect paleo cookie! I can’t wait to make this fun paleo cookie with my son – there’s nothing as enjoyable as pressing your thumb into cookie dough.
I’m honored to present Stacy Bryce to readers. A fabulous addition to fun, healthy eating you can find a plethora of amazing recipes at http://wickedgoodkitchen.com/. Although this recipe is paleo Stacy’s recipes cover all types and varieties of food options so hunt around on her website to find your family’s next favorite recipe!
Paleo Almond Double Thumbprint Heart Cookies
Scrumptious buttery almond cookies made “double thumbprint style” to create an indented heart-shape filled with homemade Raspberry-Strawberry Honey Jam made the easy wayâ€”refrigerator style. The buttery almond cookies have plenty of vanilla and just a touch of almond extract as well as a whisper of nutmeg to make these Valentine’s Day jam-filled cookies especially flavorful.
Paleo Almond Double Thumbprint Heart Cookies Ingredients
For the Paleo Almond Cookies
- 2 cups firmly packed (224 grams) blanched almond flour, such as Honeyville® Farms
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- ¼ teaspoon freshly ground nutmeg
- ¼ cup (60 grams) organic ghee or clarified butter, at room temperature
- ¼ cup (84 grams) organic light agave nectar
- 1 tablespoon pure vanilla extract
- ¼ teaspoon pure almond extract
For the Paleo Jam Filling
- Raspberry-Strawberry Honey Jam, recipe by Wicked Good Kitchenâ„¢ http://wickedgoodkitchen.com/?s=jam
- Or, favorite jam with no sugar added, such as Polaner®
Paleo Almond Double Thumbprint Heart Cookies Preparation
Line two insulated baking sheets with parchment paper and set aside. Alternatively, place a half baking sheet atop another and line with parchment paper. Using insulated baking sheets will prevent these delicate cookies from overbrowning on the bottom as they bake.
In a food processor, blend almond flour, salt, soda and nutmeg by pulsing lightly. Add ghee, agave nectar and extracts. Pulse several times until mixture is fully incorporated. Gather dough into a ball or scrape into a small bowl.
Using a small spring-loaded cookie scoop, scoop level spoons of dough and shape each into ¾-inch balls.
Press finger into each ball to form a “thumbprint” indentation. Next, create a thumbprint into the center with finger and shape the bottom into a tapered point with fingers to form a heart-shape for each. With fingers, pinch top ridge all the way around to create crisp edges to hold in the jam. Repeat with remaining dough leaving 2 inches between each on baking sheet. Chill unbaked cookies in refrigerator until dough is firm, about 20 minutes.
Meanwhile, arrange rack to middle of oven and preheat oven to 325ºF. Once unbaked cookies are chilled, remove from refrigerator and fill each cookie center with 1 teaspoon jamâ€”either with the seeds or strained for seedless.
Bake in preheated oven for 12 to 14 minutes or until lightly golden brown. Cool on baking sheets for 5 minutes, then transfer cookies to wire racks using a thin metal cookie spatula to cool completely.
Yield: Makes about 28 cookies.
Paleo Almond Double Thumbprint Heart Cookies Recipe Inspiration
Elana’s Butter Cookies, by Elana’s Pantry
Double Thumbprint Cookies, by Better Homes and Gardens
Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her latest passions are developing grain-free and gluten-free recipes after sending a friend who is Italian, and a recently diagnosed celiac, four varieties of gluten-free biscotti as a Christmas gift in 2011. Her friend’s response touched her deeply and she vowed to share grain-free and gluten-free versions of her original recipes whenever possible via her new blog, WickedGoodKitchen.com.