Gluten-Free Almond Thumbprint Cookies Recipe

How to make it

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• Line rimless baking sheets with parchment paper or grease and set aside.
• In a large bowl, beat butter with sugar until fluffy.
• Separate 1 of the eggs and drop the white into a small shallow bowl and set aside.
• Add yolk and remaining egg to butter mixture and beat well.
• In a separate bowl, whisk together 1/3 cup (75 mL) of the almonds, the rice flour, soy flour, tapioca flour, cinnamon and salt and add to butter mixture in 2 additions and stir just until blended.
• Lightly beat reserved egg white with 1 tbsp (15 mL) water.
• Place remaining almonds in shallow dish.
• Roll dough by scant 1 tbsp (15 mL) into balls.
• Dip each into egg white mixture and roll in almonds to coat.
• Place, 2 inches (5 cm) apart, on prepared sheets.
• Using the end of a wooden spoon, make an indent in the centre of each.
• Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until light golden in about 15 minutes. Press indent again. Transfer to wire rack; let cool.
• Make-ahead: Layer between waxed paper in airtight container and store for up to 2 days or freeze for up to 3 weeks.)
• Evenly spoon jam into indent of each cookie.
• Source: Canadian Living Holiday Best: 2005