Cookies · Requires cooking· Gluten-free

Raspberry Almond Thumbprint Cookies

Name: Raspberry Almond Thumbprint Cookies
Prep time: 30 min
Cook time: 20 min
Yield: 6 servings
Ingredients: 120 g Gluten-free 1:1 baking flour blend (with xanthan gum); 55 g Almond flour; 35 g Unsalted butter; 78 g Allulose; 50 g Whole egg, without shell; 150 g Raspberries; 5 g Cornstarch; 4 g Vanilla extract; 1 g Iodized salt

Tender almond cookies with thick raspberry centers: two substantial cookies make a dessert portion.

HANDS-ON30 minutes

COOK20 minutes

REST / SET30 min dough chill · 30 min cool

MAKES6 portions, 2 cookies each

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An original Raw Desserts editorial recipe. About these recipes

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Makes 6 servings

Gluten-free 1:1 baking flour blend (with xanthan gum)120g gluten-free 1-to-1 baking flour with xanthan gum
Grams of Gluten-free 1:1 baking flour blend (with xanthan gum)g
Almond flour55g finely ground almonds
Grams of Almond flourg
Unsalted butter35g unsalted butter, softened
Grams of Unsalted butterg
Allulose78g pure granulated allulose, divided
Grams of Alluloseg
Whole egg, without shell50g beaten whole egg, without shells
Grams of Whole egg, without shellg
Raspberries150g fresh raspberries
Grams of Raspberriesg
Cornstarch5g cornstarch
Grams of Cornstarchg
Vanilla extract4g vanilla extract
Grams of Vanilla extractg
Iodized salt1g fine salt
Grams of Iodized saltg

Weights are edible ingredient amounts before cooking; weigh eggs without shells. Changing servings scales every ingredient, but finished weight can change during cooking. Keep the stated pan depth or individual portion size. Use more pans or portions when scaling; follow the original temperature and doneness checks. Do not eat raw flour, eggs or batter.

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A few simple steps

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Follow the updated ingredient weights and your swap notes above. The method keeps the original ingredient names; chilling and cooking times are guidance.

01
Mash the raspberries with the cornstarch and 19.5 g of the allulose in a small pan. Stir over medium-low heat until bubbling and thick, then cook for another minute. Cool the filling.
02
Heat a conventional oven to 160°C / 320°F and line a baking sheet. Mix the softened butter and remaining allulose, then stir in the egg and vanilla.
03
Stir in the flour, almond flour and salt until evenly moistened. Cover and refrigerate for 30 minutes so the gluten-free flour hydrates and the dough firms; do not add extra flour.
04
Divide into twice as many equal dough portions as selected servings. Shape gently using baking paper if sticky, flatten to thick discs and press a broad shallow well into each; keep a base beneath the filling. Divide all the raspberry mixture among the wells.
05
Bake for 16–22 minutes until the edges are lightly colored and the exposed dough looks set rather than glossy. Rotate the tray if it browns unevenly.
06
Leave on the tray for 15 minutes, then move to a rack and cool completely. Serve two cookies per dessert portion; the centers stay soft.

Before you begin

Notes for this recipe

An original Raw Desserts editorial recipe concept, not a cookbook transcription and not a tested adaptation.

A note from our kitchen

This original editorial recipe and its swap suggestions have not been independently kitchen-tested. Check texture as you go, follow ingredient package instructions, and refrigerate perishable mixtures promptly.

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20 min prepCooked

Raspberry Almond Thumbprint Cookies

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A note from our kitchen

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