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Chocolate, Almond & Jam Thumbprint Cookies

November/December 2013

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This healthy chocolate thumbprint cookie recipe incorporates dried cranberries and toasted hazelnuts into the chocolate cookie dough before it’s rolled into jam-filled cookies. Here the cookies are rolled in chopped almonds and filled with cherry jam, but you can use any type of jam or nuts.


Chocolate, Almond & Jam Thumbprint Cookies

Makes: 4 dozen 1 1/2-inch cookies

Serving Size: 1 1/2-inch cookie

Active Time:

Total Time:

Ingredients

  • 1 1/4 cups chopped semisweet or bittersweet chocolate (about 6 ounces)
  • 2/3 cup unsweetened cocoa powder, American-style or Dutch-process
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/4 cup honey
  • 3 tablespoons canola oil or corn oil
  • 2 1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 2/3 cup white whole-wheat flour (see Tips)
  • 2/3 cup sweetened dried cranberries, coarsely chopped
  • 1 1/3 cups chopped toasted almond slivers (see Tips), divided
  • 1/2 cup cherry jam or preserves

Preparation

  1. Position a rack in middle of oven; preheat to 350°F. Line a large baking sheet(s) with parchment paper.
  2. Grind chocolate in a food processor using on/off pulses until coarsely ground. Transfer to a mixing bowl and add cocoa, sugar, baking powder and salt; stir until blended. With an electric mixer on low, then medium speed, add eggs, then honey, oil and vanilla and beat until combined. Beat in all-purpose and whole-wheat flour, then cranberries and 2/3 cup almonds until thoroughly incorporated. (The dough will be stiff.)
  3. Divide the dough into quarters. Roll each quarter into a 9-inch “log.” Slice the log into 12 equal pieces. Roll each piece into a ball. Place the remaining 2/3 cup chopped almonds on a small plate. Roll each ball in the nuts, pressing as needed to help them adhere. Place about 1 1/2 inches apart on a prepared baking sheet. Press a well into the center of each cookie with a thumb. Fill with about 1/2 teaspoon jam.
  4. Bake the cookies on the center rack, one pan at a time, until firm when pressed near the edge, 8 to 12 minutes. Let stand for 5 minutes, then transfer to wire racks to cool to room temperature.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the cookie dough for up to 1 day. Store baked cookies airtight in a single layer for up to 3 days or freeze for up to 3 months.
  • Tips:
  • White whole-wheat flour is made from a special variety of white wheat that is lighter in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
  • To toast slivered almonds: Place almonds in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per cookie: 91 calories; 4 g fat (1 g sat, 2 g mono); 8 mg cholesterol; 14 g carbohydrates; 8 g added sugars; 2 g protein; 1 g fiber; 37 mg sodium; 65 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate, 1 fat


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Recipe Categories

Total Time
More than 1 hour
Servings
8 or more
Main Ingredient
Vegetarian, other
Preparation/ Technique
Bake
Meal/Course
Dessert
Season
Fall
Winter
Style/Theme
Kid-friendly
Vegetarian
Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Ease of Preparation
Easy
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