Thumbprint Cookies
NORMAL | 1.5 HOURS | MAKES 3-4 DOZEN
Ingredients
1½ cup ENZO’S TABLE Almond Meal
1 lemon, zested
⅛ tsp. salt
¼ cup ENZO’S TABLE Almond Butter
¼ cup ENZO’S TABLE Honey
1 tsp. ENZO Organic Medium Extra Virgin Olive Oil
½ tsp. pure vanilla extract
½ cup ENZO’S TABLE Slivered Almonds, roughly chopped
ENZO’S TABLE Jam, for filling
Directions
Step 1
Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper or silicone silpat.
Step 2
In a large bowl, mix almond meal, lemon zest and salt. In a separate bowl, whisk almond butter, honey, olive oil, and vanilla together. Pour wet mixture into the dry ingredients and stir well until combined.
Step 3
Using your hands, roll the dough into a log, about 1½ inches in diameter. Slice off ½ inch at a time, pressing your thumb in the center, and rolling the edges in the slivered almonds. Place on the prepared baking sheet and repeat with the remaining dough, leaving 1-2 inches between the cookies. Fill each cookie with about 1 tsp. of jam.
Step 4
Bake until the bottom edges of the cookies are toasted brown, 10-12 minutes. Transfer cookies to a wire rack to cool.
