Almond & Raspberry Cookie

Thumbprint cookies are such a classic. Not overpowering in flavor, a nice crumb, and small enough I could eat at least 4-5 in a sitting.

When I was a little girl, my mom made thumbprint cookies often and I also devoured them. I recreated the cookies of my childhood but with a few 'Leslie' changes: the addition of almond flour and almond extract.  The almond flavoring goes beautifully with the fruity jam and is a total must, if you ask me.  Enjoy these almond and raspberry jam thumbprints for great the holiday season or all year round because they are that good.

They are also a great recipe to make with your kids because they get to put their thumbs in the dough ball, which makes for fun baking time!

Even though I prefer raspberry jam - especially this brand if you're local to Utah, you could really use any jam you prefer. Apricot would go beautifully with the almond notes - that's going to be the flavor profiles I try next!

almond raspberry thumbprint cookie being held between fingers

Almond and Raspberry Jam Thumbprints

The perfect balance between sweet and tart. The sweet almondy dough topped with tart jam is a match made in heaven. These cookies are great for dessert or an afternoon snack.

Course Dessert
Keyword Cookies
Prep Time 5 minutes
Servings 20 cookies


  • 1 1/2 stick butter softened
  • 1/2 cup sugar
  • 1 egg
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 cup almond flour
  • 1 1/2 cups all purpose flour
  • Raspberry jam as needed
  • Powdered sugar dusting for top


  1. Cream the butter and sugar on medium speed for about 1 minute.  Add the egg and almond extract and continue mixing for another minute.  Add the salt, baking powder, almond flour, and all purpose flour and mix until thoroughly combined.  Using a small ice cream scooper, scoop out dough balls onto an oiled baking sheet.
  2. Place baking sheet in the freezer for at least 30 minutes.
  3. Bake the cookies for 11-13 minutes, depending on how soft you want them.  When the cookies come out of the oven, either using your thumb (careful the cookies will be very hoor the end of a wooden spoon and push the center of the cookies down, making an indent for the raspberry jam to be placed.
  4. Once the cookies have cooled, spoon about 1/2 teaspoon of raspberry jam in the center of each cookie.  For extra decoration, sift some powder sugar over the top of each cookie.

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hi, I'm leslie

Whether it's through nutrition, mindfulness, spending more time with family, setting monthly goals, or just finding the things that make us happy in life, finding balance is the ultimate goal. Join me as I try and find balance in my own life.

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