I love to make thumbprints at this time of year. Last Christmas I came up with this healthy version, using buckwheat flour and almonds, but this year I wanted something that tastes more like Christmas, so I decided to use coconut flour and add some nice warm spices. However, that was not entirely enough to make them special so I decided to make orange curd instead of filling them with jam.
Now as I am writing this, I guess it would be appropriate to confess that I am curd-obsessed. Every time I make it, I end up eating it with a spoon. Still, sometimes it gets to desserts, like in this recipe for Lime and Coconut Tart.
Orange, lemon, lime, berry… You name it, I eat it.
Anyway, to get back to these thumbprints.
They came out really nice. Full of flavor, soft, not chewy. So, I guess this makes them a bit different than regular shortbread-thumbprints. But I really like that. I mean, what’s not to like in a Christmas cookie!? 😉
I am off to continue with baking now… Wishing you all lots of beautiful moments with your family and friends, and some nice cookies on the table!
CHRISTMAS-SPICED THUMBPRINTS WITH ORANGE CURD (gluten- free, refined sugar-free)
author: Iva Savić ~ This recipe first appeared on culinary postcards’
– makes a dozen –
40g (a bit less than 1/2 cup) coconut flour
40g (1/3 cup) finely ground almonds or almond meal
2 large eggs
40g (1/4 cup) coconut sugar
30g (3 Tbsp) coconut oil
pinch of salt
1/8 tsp ground star anise
1/8 tsp cinnamon
1 tsp orange zest
(makes enough for 2 batches of cookies)
1/4 cup coconut oil
1/4 cup honey
pinch of salt
1 organic orange (juice+ 2 Tbsp zest)
First make curd
- Melt oil and honey in a small pot over a low heat.
- Finely zest an orange then squeeze juice from it. Now add it to melted oil/honey mixture.
- Separately mix eggs with a pinch of salt. Now add them to the mixture slowly.
- Cook over a low heat, stirring, 8-10 minutes, until it becomes shiny and creamy. Watch not to overcook it.
- Pour in a jar and leave to cool before you put lid on it.
Now make cookies
- Mix eggs and sugar well, then add oil.
- In a separate bowl combine flour, almond flour, salt and spices.
- Mix dry mixture into wet, stir then cover and put in the fridge for 30 min.
- Preheat your oven to 350F (170C) and prepare your baking tray with parchment paper.
- Take smaller amounts of cookie dough (approx. 1 heaping Tablespoon) and shape into balls. Array balls on the tray then flatten them using palm of your hand.
- Now put your thumb in every cookie and fill indentation with orange curd.
- Put them in the oven and bake for 15-17 min.
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