Chocolate–Almond Thumbprint Cookies

  • Preparation 15 MIN
    Cooking 20 MIN
    Waiting 4 H
  • Makes 28 cookies
  • Freezes



  1. With the rack in the middle position, preheat the oven to 180°C (350°F). Line a cookie sheet with parchment paper.
  2. In a bowl, combine the flour, powdered almonds and salt. Set aside.
  3. In another bowl, cream the butter, sugar and vanilla with an electric mixer. Add the egg and beat until smooth and creamy. Using a wooden spoon, stir in the dry ingredients.
  4. With floured hands, shape dough into balls, about 15 ml (1 tablespoon) each. Arrange on the cookie sheet. With the tip of a thumb, press the centre of each cookie.
  5. Bake until the cookies start to brown, about 20 minutes. Let cool on cookie sheet.
  6. Using a spoon or a small pastry bag, fill the thumbprints with melted chocolate. Lay an almond on the chocolate. Let the chocolate harden for 2 to 4 hours.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.