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Rating: 3.95 stars
20 Ratings
  • 5 star values: 3
  • 4 star values: 14
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

This thumbprint cookie uses honey as the only sweetener and tender ground almonds to replace much of the butter found in similar cookies. Just a touch of butter mixed with honey in the filling gives it a rich flavor without too much saturated fat.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2009

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Recipe Summary

total:
2 hrs 30 mins
Servings:
42

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Process whole almonds in a food processor or blender until finely ground (you will have about 1 1/4 cups ground). Transfer to a large bowl and add whole-wheat flour, all-purpose flour, baking powder and salt; stir until just combined. Beat 2/3 cup honey, oil and 3 tablespoons butter in a mixing bowl with an electric mixer on medium speed until well combined. Add egg and vanilla and beat until blended. Add the wet ingredients to the dry ingredients; stir to combine. Refrigerate the dough for 1 hour.

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  • Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray or line with parchment paper or nonstick baking mats.

  • Roll tablespoons of dough into 1-inch balls and place on the prepared baking sheets about 2 inches apart. Press the tip of your index finger in the center of each cookie to make an indentation. Bake the cookies, in batches, until set and barely golden on the bottom, 13 to 15 minutes. Transfer to a wire rack; let cool for 30 minutes.

  • Combine the remaining 1/4 cup honey and 1 tablespoon butter in a small bowl until creamy. Use about 1/4 teaspoon to fill each cookie and top with 2 sliced almonds, if desired.

Tips

Make Ahead Tip: Store in a single layer in an airtight container for up to 2 days.

Tip: To toast whole almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Ingredient note: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores.

Nutrition Facts

94 calories; protein 1.6g; carbohydrates 11.6g; dietary fiber 0.8g; sugars 6.2g; fat 4.9g; saturated fat 1g; cholesterol 7.3mg; vitamin a iu 40.5IU; folate 11.1mcg; calcium 16.5mg; iron 0.3mg; magnesium 10.3mg; potassium 31.9mg; sodium 42.2mg; added sugar 6g.
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Reviews (5)

Read More Reviews
20 Ratings
  • 5 star values: 3
  • 4 star values: 14
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
10/30/2011
The cookie dough was too dry to press into the shape suggested in the recipe. I was lucky to make a ball without it falling apart. The finished cookies were a little bland. We love almonds and were excited to try this receipe but I don't think I will make it again. Sandy Jacksonville FL Read More
Rating: 4 stars
10/31/2011
Can anybody suggest a gluten-free alternative to the flour? Rosy Portland OR Read More
Rating: 2 stars
12/22/2013
First time baking diabetic-friendly I thought they were a little dry but this was my first attempt ever at baking for someone with diabetes. The filling was really runny and I couldn't get it to set. I pictured the filling creamier so maybe I was wrong in that aspect. Overall they were okay....not my taste but they weren't for me! LoL Read More
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Rating: 5 stars
10/29/2011
Incredible Cookies! After reading the reviews I freaked out a little bit about how dry the cookies would come out. So instead of the 1/3 cup of canola oil I used 3 table spoons of canola oil and 5 tablespoons of applesauce based off of what one review recommended. The cookies came out delicious and moist! I had no trouble forming them on the cookie sheet either. They didn't taste as almond-y as I would have guessed but the honey was definitely there. The only con to this is that grinding up the almonds working with sticky honey and using multiple bowls makes a bit of a mess but if you have time on your hands it's definitely worth it! Will definitely be making these again! Pros: good cookies! Cons: long prep time a bit of a mess Read More
Rating: 4 stars
07/13/2013
yum have made these several times one of my go to recipes will make now for a friends birthday as requested very tasty Pros: healthful ingredients Read More
Rating: 4 stars
10/30/2011
these were okay... not as almondy as i wouldve liked them... and not as buttery either for a butter cookie... i didnt have a problem with a dry cookie and i didnt have any problems rolling them in to balls... however this recipe could DEF use some modifications but i'm not sure what.. i gave these a 3 star - they were average and i'd rather spend my time baking something else! Read More
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Rating: 5 stars
10/29/2011
better second time around The first time I made these cookies I followed the recipe. They were good but as others stated they were a little dry. So the second time I made them I tried the suggestion to use applesauce for part of the oil. I used 3-4 Tablespoons of applesauce and then the rest oil to make the 1/3 cup. I also added 2 Tablespoons of sesame seeds. They were great!! Very moist and great tasting!! They are now our favorite cookie!! Read More
Rating: 4 stars
10/30/2011
In response to Rosy's question about gluten-free alternative to the flour--I blend together: 2 cups brown rice flour 2/3 cup potato starch 1/3 cup tapico starch THis mix is the best gluten free flour mix I have found it works very well...I often double or triple the mix so I have lots in the cupboard. martha Read More
Rating: 4 stars
10/31/2011
Rosy if you are OK with oats try grinding up old fashioned rolled oats into a flour in a food processor. My friend swears by this. Krista Chardon OH Read More