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Cherry Almond Thumbprint Cookies

Cherry Almond Thumbprint Cookies

makes about 8 cookies


2/3 cup (90g) ground almonds

1/4 cup (25g) porridge oats

1/4 cup (45g) unsulphured dried apricots

5 large pitted medjool dates (115g)

3 tbsp almond butter

1/2 tsp almond extract

8 spoonfuls of cherry jam – I used St. Dalfour


  1. Add the ground almonds, oats, apricots, dates, almond butter and almond extract into a food processor, and blend for a few minutes until the mixture has formed a sticky crumb. It should stick between your fingers when you press it together.

  2. When this is done, take a small handful of the mixture and press it into a ball shape. Then, gently dent a dome in the middle of the ball, to make  a bowl shape with a thick edge. Do this very slowly and carefully, so that the mixture holds a circular shape and doesn’t crumble. Then, repeat these steps with the rest of the mixture, making about 8 cookies, until all of the mixture has been used up.

  3. Lastly, using a dessert spoon, scoop a spoonful of cherry jam into the middle of each cookie to finish, and serve.

cherry almond thumbprint cookies

cherry almond thumbprint cookies
cherry almond thumbprint cookies


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