Almond thumbprints from Snacking Bakes: Simple Recipes for Cookies, Bars, Brownies, Cakes, and More (page 56) by Yossy Arefi

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Notes about this recipe

  • breakthroughc on December 30, 2024

    These were a hit on the Christmas cookie tray. I did one batch with Hershey kisses and one batch with cranberry jam. If you like marzipan you will like these. I did not find them to be dominated by the maple like one reviewer although I could see that possibility if you did not use the almond extract.

  • Kinhawaii on September 07, 2024

    I wasn’t a fan of these. Maybe it was the maple syrup I used but they tasted mostly of maple syrup to me. I used a peach jam. I used regular butter.

  • thefritschkitchen on November 13, 2023

    I thought these were great - quick to make as well, even with 2 young kitchen "helpers". I doubled the batch and was glad that I did. Made some with apricot and some with raspberry jam - can't decide which I like best!! Will definitely be making again soon. Mine took a few extra minutes to get brown on the edges, and my double batch yielded 44 cookies

  • Jviney on November 13, 2023

    I was so excited to see this gluten- and refined sugar-free recipe which fit the bill for a Friendsgiving guest who is sensitive to both. I replaced the almond extract with Fior di Sicilia, looking forward to trying it with the almond extracts. They’re really good.

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