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Raspberry & Almond Thumbprint Cookies

21 / 12 / 2017

These are so ridiculously good, morish and dangerously delicious. I happen to think you'll struggle to restrain yourself at just one lil' thumbprint cookie as the soft lemony, sweet-almondy shortbread topped with a little wading pool of jam really is a delightful combination. I think these would make a jolly good Christmas gift, or just a lovely homemade gift for any time of year really, as while they might look deceivingly ordinary, they really are out-of-this-world in taste. Plus, they happen to be ever so therapeutic to whip up and press your thumbs into.

Makes approx. 20 biscuits.



  1. Preheat your oven to 180C.
  2. In a large bowl, combine the first five ingredients (down to an including the baking powder) with a whisk until thoroughly combined. Use the back of a measuring cup to squish out any lumps in the almond meal if required (to avoid using a sieve). Add the lemon zest and stir to combine.
  3. In a smaller bowl, first whisk together the coconut oil and nut butter until smooth. If you are using soft coconut oil, don't stress if there are a few little lumps, they (believe it or not) won't affect your cookies. Add the maple syrup and vanilla to the nut/oil mix and stir until smooth.
  4. Add the wet mixture to the dry and bring together (with a spoon and then your hands) until it forms a dough.
  5. Place little balls (a heaped tsp-ish) of the mixture (don't' make them too big, they expand ever so slightly while cooking) on a lined baking tray.
  6. Dampen a finger (doesn't have to be your thumb - scandalous I know!!) and make a little indent in each biscuit, smoothing out their edges so they're not so cracked.
  7. In a small bowl add a tbsp or two (at a time) of jam, and stir it until super smooth. Add a little jam to the centre of each biscuit (not over-filling them), then bake in the preheated oven for 10 minutes or until lightly golden in colour.
  8. Leave to cool for about 10 minutes before tempting your taste-buds.

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