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Apricot Thumbprint Cookies


These delicious and fun-to-make cookies are perfect with afternoon tea. Variations in flavor can be made by substituting different nuts and juices as shown in the Orange Hazelnut adaptation below.


2 cup
whole wheat pastry flour
1 cup
almonds (ground into 1 1/2 cup meal)
2 tsp
baking powder
1⁄4 tsp
sea salt
1⁄3 cup
cold-pressed vegetable oil (or melted, unsalted butter)
1⁄3 cup
apricot juice (or apple juice)
1⁄3 cup
maple syrup (or concentrated fruit sweetener)
1 tsp
almond extract
1⁄2 tsp
  to taste
Apricot preserves (fruit-sweetened)


Preheat oven to 350 degrees Fahrenheit. Combine flour, almonds, baking powder, and salt in a mixing bowl; set aside. In a separate bowl, mix oil, juice, syrup, extracts together. Add wet ingredients to dry and mix well, kneading a little. Form dough into balls and flatten to make circles. Place on lightly oiled cookie sheet. Indent each cookie with your thumb or your child's thumb and put 1/2 teaspoon preserves in the imprint. Bake 15 minutes, until edges turn golden.


To make Orange Hazelnut Thumbprint Cookies: Replace almonds with hazelnuts. Replace apricot juice with orange juice. Add 1/2 teaspoon orange zest to dry ingredients.

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A stylized plate and silverware.
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes