A couple of weeks ago I posted a recipe for Mexican Wedding Cookies and asked y’all what other Paleo Christmas cookie recipes you would like me to share. Here is a comment that was left by reader Marlene Placido requesting one of my all time favorite cookies:
I have been looking for years for a recipe for a raspberry thumbprint almond cookie… a traditional Christmas cookie from maybe one of the Scandinavian countries.
With only six ingredients total, my Raspberry Thumbprint Cookies are one of the easiest cookie recipes you can make during the busy holiday season. Looking for other gluten-free Christmas cookie recipes? Try my Star Cookies (which make wonderful rollout Paleo sugar cookies) or Gingerbread Men Cookies. Just be sure to use the recommended brand of almond flour –more on that below.
- 2 cups blanched almond flour (not almond meal)
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 3 tablespoons coconut oil, melted
- 2 tablespoons honey
- ¼ cup jam
- In a food processor combine almond flour, salt and baking soda
- Pulse in coconut oil and honey until dough forms
- Scoop batter 1 tablespoon at a time onto a parchment paper lined baking sheet
- Press your thumb into the center of each cookie to make an indentation
- Place ½ teaspoon of jam in the center of each cookie
- Bake at 350°F for 8-10 minutes until golden brown
- Let cool on the baking sheets
- Serve
Wondering which types of almond flour will yield perfect results in this (and my other Christmas cookie recipes)? Check out my almond flour page. Please note, that there are certain brands of almond flour that will not work at all in my recipes; for more information please view the aforementioned almond flour page.
I’ve been making these healthy, lightly sweetened Raspberry Thumbprint Cookies for years, and they’re one of my favorites. In Sweden they are referred to as hallongrotta, here they’re known by many names including: jam thumbprint cookies, almond thumbprint cookies, and shortbread thumbprint cookies. Whatever you call them, they’re absolutely delicious. Happy baking and Merry Christmas to you my dearest readers!
Meg says
A local bakery (central coast CA) makes these and the cookie is quite grainy, and it is wonderful. So, does anyone suppose 1/2 almond flour and 1/2 almond meal?? I think I will try it… On the outside of the bakery thumbprints there are finely ground almonds with a large dollop of jam in the middle. I will try and post my outcome.
Elana says
Meg, thanks for your comment! I hope you’ll let us know if your experiment works :-)
Adina says
These came out really yummy. I did use regular canola oil and agave syrup instead of coconut oil and honey,but a great quick snack, looking forward to trying with other types of nut flours
Elana says
Adina, thanks for letting me know these are really yummy!
Kim says
I’ve found out recently that I have a sensitivity to coconut and I’m also dairy free. Has anyone made these with palm shortening?
Elana says
Kim, I haven’t tried that so not sure. Here’s a link to one of my cookie recipes that uses palm shortening for you:
https://elanaspantry.com/paleo-snickerdoodles/
Enjoy!
Elana
Laura says
Can white all-purpose or or white whole wheat flour be used in place of almond flour in these cookies?
Elana says
Laura, thanks for your comment! I haven’t baked with or eaten wheat since 1998 so not sure. Sorry I can’t be of more help :-)
Jacquie Henry says
I used to make a similar recipe with regular flour. I can no longer eat it as I have developed an allergy to wheat and rice. Anyway, here it is. Elana’s instructions are easier than these, but I suspect you can form this dough judt the way Elana directs. Hope this hrlps:
JELLY DIAGONALS
INGREDIENTS:
1 1/2 c. softened butter
1 cup sugar
1 1/2 tsp. vanilla
3/4 tsp. salt
3 cup flour
3 eggs, separated
1 ½ cups finely chopped walnuts or pecans
Red current jelly or seedless raspberry jam or strawberry jam
1 ½ cips confectioners sugar
1 ½ tsp. almond extract
2-4 tsp. milk
DIRECTIONS:
1. Cream butter, granulated sugar, vanilla, and salt until fluffy.
2. Add egg yolks and blend well
3. Gradually stir in flour until blended.
4. Knead well for 3 to 5 minutes.
5. Wrap dough in waxed paper and chill for an hour or so
6. Divide dough into 12 parts.
7. On lightly floured surface, with hands, roll into 8-inch ropes.
8. Brush with slightly beaten egg whites and roll in chopped nuts.
9. Place 2 inches apart on greased cookie sheet
10. With finger make 1/2-inch depression down center of each rope.
11. Fill depressions with jam.
12. Bake at 350 degrees for 15 minutes.
13. Cool on cookie sheet.
14. Blend confectioners sugar, almond, and milk into glaze.
15. Drizzle on cookies.
16. When icing is set, cut on diagonal into 1-inch cookies.
Elana says
Thanks Jacquie!
Cecelia says
Can I omit the honey to avoid the sweetness? I want to use low carb hot pepper jelly instead of jam for an appetizer for the Holidays.
Elana says
Cecelia, I haven’t tried that so not sure. Here’s a link to one of my favorite cracker recipes for you:
https://elanaspantry.com/salt-and-pepper-crackers/
They’re low-carb and you could serve them with a side of that yummy sounding jam :-)
Elana
Nikki says
I used the base recipe for a cookie pie crust! It turned out really well. I used it for a strawberry pie and I just took all of the cookie dough, pressed it into a pie plate, poked a few holes in it with a fork, and baked it at 350 for about 12 minutes until the crust was golden brown. I allow it to cool completely before I added my berries and poured my hot pie filling over the top. Then I let it chill over night in the fridge.
Elana says
Nikki, that sounds absolutely incredible!
Lori says
Made these just now for the first time. I used Trader Joe’s blanched almond flour and they turned out fabulous! I added a touch of orange extract to the batter which pairs nicely I think with the raspberry. I see that that the recipe says it serves 20. Elana, does that mean the recipe yields about 20 cookies? I must have made them too big because I only got 12!!! Did you use a tablespoon measure or a regular tablespoon for eating to measure the dough? Thank you so much for another great recipe!!!!
Elana says
Lori, thanks for your comment. As indicated in the instructions portion of the recipe, I “scoop batter 1 tablespoon at a time” onto the baking sheets. If you use a 1 tablespoon measure (not the kind for eating) you will get 20 cookies. I’m so glad to hear these were fabulous :-)
Lori says
Oddly, I DID use a tablespoon measure (not the kind for eating) and only got 12. Will definitely try again though! Thank you for your reply.
Elana says
Lori, thanks for letting me know that! I would make sure that you level each scoop to get the suggested yield :-)
Shoshi says
Ya I also only got 14. Tastes great though!
Emily says
FYI – I got 13 with the tablespoon measuring scoop, (which isn’t a big deal at all) but just wanted to let you know I had similar results. ☺️
Elana says
Emily, thanks for your comment! This happens when the tablespoon is overfilled and not level, or if someone is sneaking dough :-)
Margaret says
Just made these exactly as written and my four-year old thumb-printer and I love them. I was not sure whether to melt the coconut oil– I did not and it worked. I also found that pulsing once the oil and honey are in was not as effective as just keeping the processor going. Great recipe. Thank you so much!
Elana says
You’re welcome Margaret! Sounds like such a fun project with your four year old :-)
Alicia says
These cookies always turn out perfect! And they are nice to have as a treat. I’m nine and they are very easy to make
? Alicia
Elana says
Alicia, I love your comment! I’m so glad to hear these cookies always turn out perfect :-)
Karolina says
Hi! I’m about to make these, but not sure if the measurements are in US cups or normal cups (I’m from the UK). Please, help! :)
Elana says
Karolina, the measurements are US cups :-)
Lisa says
These are my new favorite cookies.
I substituted date paste for the honey and I did use Bob’s red Mill almond flour.
The mixture was pretty crumbly so I added 2 teaspoons of maple syrup and that made it easy to form the cookies.
They were delicious! My husband, who will usually resists cookies, devoured them.
Elana says
Thanks Lisa!
Wendy says
Can these cookies be made with preserves instead of jam?
I had made these last year with jam and my family just loved them, they turned out perfect!
Elana says
Wendy, I haven’t tried that so not sure :-)
Amanda (amethystjean) says
Found these quite crumbly, even with the extra tbsp. coconut oil to bring the dough together. I used Bob’s which some people have had great luck with, but I could not even press my finger into them (I did make them into almond snowballs though). Does anyone know where to get Honeyville in Canada?
Elana says
Thanks Amanda, for best results use the brands of almond flour that I recommend here:
https://elanaspantry.com/ingredients/almond-flour/
Enjoy!
Elana
Jennifer Brown says
I also used Bob’s and I had to dump it. I normally have Honeyville on hand and just purchased more:-) But my almond flour was in freezer too. Just read above link on keeping one in mason jar in cabinet and one in freezer. Thanks for the tip. Will try again when new Almond Flour arrives.
Elana says
Jennifer, you’re welcome!
Nancy Cucolo says
How many calories per cookie?? They are delicious!!!!!!
Elana says
Nancy, for more on that please see this post:
https://elanaspantry.com/nutrition-information/
Have a great day!
Elana
Angie Adams says
I just tried this recipe (from recent fb post) and I didn’t have almond flour so I used cashew flour.
They turned out great! Delicious! I will try again with almond flour when I go to store.
I took pictures if anyone want to see them.
My 7 year old granddaughter helped. She loves baking with Grammy and we’ve made a lot of Elana’s recipes.
Thank you Elana for sharing your recipes.
Elana says
Angie, I’m so glad you and your granddaughter enjoyed these cookies! I would love to see your photos, perhaps you can share them on Facebook or Instagram :-)
Sruthi says
Thanks so much Elana! This is a very simple recipe. Ever since I started Paleo diet and with additional restrictions on some fruits, veggies and any kind of sweeteners, I was scouring the web to find something to make with the ingredients I and my husband could eat. You website if full of delicious recipes. I have never baked before, but your recipes are so easy to try even for a beginner.
I made some variations to this recipe due to my diet restrictions and they came out very good. With the changes you can no longer call these “raspberry thumbprint” cookies, they are not “Pecan thumbprint” cookies :D
As I cannot have honey, I added stevia and 1/4 cup roasted almond butter to make the batter along with coconut oil. Also instead of the jam, I put a pecan in the thumbprint. :) enjoying them now..
Elana says
Sruthi, so glad you liked them :-)
kka says
I absolutely loved these and so did my family. I’m curious if I could use this dough for other cookies ….add walnut, cranberries and chocolate chips, white chocolate macadamia nut . Very yummy!
Mona says
I ‘ve just tried to make them but everything went wrong. I mixed almond flour with coconut flour (because we like it and i didnt have enough almond flour) and the dough looked like bread crumbs and everytime i Tried to forme a round shape they craked so it was impossible to put jam in. Should i have sticked only to the almond flour?? and what about oil and honey?Should coconut oil be melted togheter wtih the Honey? I cant see in the recipie if it should be melted or solid.
So sad that it did’nt Work but hopefuly I can try it Again. I have feeling I did something wrong.
Elana says
Hi Mona, thanks for your comment. Here’s a link to a write up I did on the differences between almond and coconut flour and why one will not work in place of the other:
https://elanaspantry.com/paleo-baking-almond-flour-vs-coconut-flour/
I hope this is useful and that you enjoy the cookies next time :-)
Elana
Mona says
Thank you Elana for the link. I am very new to this way of cooking and I had no idea, there was a Blanched Almond Flour. I just bought Almond meal which looks like flour but didnt work in this recipie and now I know why :) Thank you so much for your reply. I’ve learn so much today about almond and coconut flour.Thank you.
P.s I Love your site and I am going to try again with the right flour :)
mona
Elana says
You’re very welcome Mona!
Judy says
I just baked a batch of these with all almond flour and my dough was a little dry as well. I added a little more honey and coconut oil and it turned out just fine. In any recipe that’s too dry it usually doesn’t hurt to add a little more moisture. I love Elana’s recipes, I use them all the time!
Rebecca says
Maybe I did something wrong because no one in my household liked them.
Can coconut oil go rancid, maybe that was it.
Elana says
Hi Rebecca, thanks for your comment and for sharing your concerns. Yes, coconut oil can definitely go rancid, and when it does it will have a very “off” flavor that will ruin the taste of anything you use it in.
Jade says
Absolutely love these cookies! My mom made a non- Paleo version when I was growing up. I can no longer tolerate almonds so I subbed cashew flour in the same measurements. Also used grapeseed oil instead of coconut and strawberry preserves. Turned out lovely with a nice warm buttery flavor. My husband and I love how simple, easy & tasty these are!
Diana says
Hi, thank you for this recipe. I made these for Christmas and everyone loved them. I just made them again today and used homemade nutella instead of jam. They aren’t cool yet but they still taste delicious!
Dawn says
My husband was recently diagnosed with Celiac and I’m diabetic. I always count on Elana’s recipies to meet both our needs. We love these cookies and recently served them at an open house. Our guests raved about how good they were. Thanks, Elana!
Sarah says
How many cookies does this recipe make?
Janet Paula says
As I live in Jerusalem I do not have access to the brands that you recommend. So, can you give me an idea about the consistency of the dough before baking. Thank you.
Melissa says
Hi Janet! I also live outside of J”lem :) I buy ground almonds from the Nitzat ha Duvdevan in Givat Shaul. It’s cheaper and I find bakes better than the almond flour you buy in small bags. Be’atzlecha!!
Anna says
I LOVE this recipe & everyone who tasted the cookies devoured them & wanted more. Including non-paleo people! Great that they are both VEGAN & paleo. I made a couple tweaks in my 2nd batch that worked great; reduced baking soda to 1/8 tsp and only a pinch of salt. Increased coconut oil to 4 TBS so the dough would come together. Only takes 8 min @ 350° in my oven. Thx Elana!
Jen says
These are so delicious. I made them with Bob’s Red Mill Almond flour and apricot jam (apricots and apple juice). Perfect with a cup of tea in the afternoon. Thank you Elana for your dedication to healthy eating and sharing that with everyone.
Chelsea says
Made these cookies tonight! They are really delicious. Can’t believe how few ingredients, and how easy they were to make!
**Side note: I had to add nearly 1 full Tbsp more of coconut oil to my first batch… it was not forming into dough until I did that. Not sure why, as all the other ingredients were correct.
I also had to reduce the baking temp to 325 due to using a dark non-stick pan (my first pan got slightly overdone at 350 for 7.5 minutes). Did 325 for 8.5 minutes second pan, and they were PERFECT. :-) I have a crazy oven too, so there’s that…
Thanks for another fantastic recipe. I am finding your Paleo recipes are the simplest ones out there; no major fails with them, and they are super easy to follow.
Zabar says
My grandmother called these thimble cookies and they were my favorites.
Lisa says
I made these cookies tonight. I decided to add an extra step so that they would be like the ones I purchase at my favorite cookie store that I no longer visit. Followed recipe, then rolled the ball of dough in egg white and rolled in chopped almonds. These were very good! Thank you so much for the wonderful recipe. I used Bob’s Red Mill because that is all that I had. Dough was kind of dry and crumbly and this was probably why, but they turned out great.
Gabrielle says
These were amazing!!!! Best biscuits ever, however… They are only good for the day they’re baked, they go so soggy and soft by the next day! Or could that be rectified if they were kept in the fridge do you think??
Rowan Riley says
:) Making these darlins up right now! They look and smell yummy! Because we are in our camper, we are making them in the electric skillet at a lower temp and with the lid and they are turning out great! Thank you for such wonderful recipes!
Lisa says
Can I substitute maple syrup for the honey?
I’m not sure if that will change them sticking together.
Thanks :)
Jenni says
I see this is a pretty old comment, but often when you use maple syrup, it’s good to add just a pinch of baking soda. I don’t remember why, but I know it bakes up better that way. :)
Maria says
I was excited to try these cookies, but had a very hard time getting the dough to come together… very crumbly and hard to form into balls. I wish I had seen the comment that suggested adding an egg!
Is there a reason Elana recommends using a food processor? I don’t have one and used a hand mixer, but maybe that would have helped the dough to bind together better?
Ryan Louise says
I think the food processor is a must have when it comes to GF baking, as a lot of the recipes are going to be crumbly. I added a “dash” of water of mine and they turned out fine.
Ann says
I loved these! I used Bob’s Red Mill flour and they cam out simply delicious!
Jamie says
Elana,
Thank you so much for this recipe. These cookies are easy and a nice change from the chocolate chip cookies that we make ALL the time! I made this recipe at least 4 times over the holidays. These were the cookies that we left for Santa :) The only change I had to make was to add an additional Tbsp. of honey for the dough to stick together better. Thanks for making my holidays easier with this recipe!
Jamie
Kansas City, Missouri
ana says
cant wait to bake these!
Should i liquify the coconut oil first? I love in Detroit, and its always solid during the winter months.
thanks!
ana
robs says
what can be used instead of almond flour? as it is a scarce comodoty
Deborah Wilson says
I was wondering how many cookie recipes are in Elana’s Gluten Free Almond Flour cookbook? My husband and I are newly on Dr. Perlmutter’s healthy brain diet which is very low carbs (gluten and starch free) and high protein with the all important healthy fats added in. My husband is the original cookie monster, however, and I’m looking for those cookie recipes specifically made with almond flour.
I’ve gotten a few off this sight and thank Elana soooo much for that!
Deborah Wilson says
I forgot to mention that Dr. Perlmutter’s diet is also sugar free, of course!
Ilana says
Wow. No joke, you are a culinary genius. I actually tell most of my patients about this site because it’s so consistent. I can always count on really good tasting recipes that are grain free. Keep up the great work!
Monica says
These were a hit at my house! So simple. So delicious. I played with different flavors of jam, but raspberry ended up being the favorite. At 9 minutes, the cookies were still under-cooked so I cooked them for an additional 2 minutes. Thanks for ANOTHER great recipe!
Dina says
one of my favorite holiday cookies!
Rita says
Oh my, these are certainly one of my new favorites, thanks!
Aleesha Banks says
I’m loving this whole cookie series, and seriously impressed you had the time to make all these!
Elle says
These probably are one of my favourite cookies to buy as a little treat. I just love the raspberry jam in the middle.
However, I haven’t had them in a long time. The ones in stores are usually full of far too much butter.
I’m glad I can now make a butterless and healthier version at home!
I will be bookmarking this recipe and trying it soon.
Kate @ Fit for Real Life says
Just wanted to tell you, Elana, that despite not having the right almond flour for this recipe, it worked out pretty dang well! The final product tasted great, and probably the main thing that was hard to do with my almond flour was the forming of the dough. Mine was crumbly and I had to work hard to make it into cookie shape, and I’m sure your recommended brands would have been easier to use. The final product though tasted great and was a hit with my family at Christmas! Thank you!!
Teresa says
Thought I would share some additions and substitutions…I added a 1/2 tsp of almond extract as well as 1/4 tsp vanilla extract. I also subbed out some of coconut oil for butter – used 1 tbs of coconut oil & 2 tbs of butter. The cookies were a big hit at our house!
Deb F says
Made your thumbprint cookie recipe yesterday & they were fabulous! They have always been my favorite cookie to make at the holidays , I am so happy to have this healthier version. Thank you for all your hard work and for sharing all your delicious recipes with all of us! Happy holidays to you and your family!
Terri says
Thank you SO much for posting these recipes! I have used almond flour for years based on your recommendation but just found out I can’t eat dairy or eggs either :( These are fantastic! I made them tonight and they are SOOOO good!
Pat in FL says
Hi Elana. Thank you so much for this recipe. I just made them. Half were with raspberry jam, the other with apricot. I also added a tsp. vanilla and about 1/2 tsp almond extract. WOW. Just wonderful. They flew off the cookie sheet and were devoured with enthusiasm.
It’s such a simple recipe for me to tackle because I’m not much of a baker, though I do make bread regularly.
I so appreciate all the time and effort you commit to perfecting these goodies and sharing them with us.
Thank you again and best to you and yours in the New Year.
amber says
What a lovely, simple recipe.
Thank you for your continued inspiration, healthy and thoughtful recipes.
Wishing you and your family an amazing New Year!
Be Well,
–Amber
Sophie says
I was so looking forward to trying these, but I have run into a problem and was hoping someone might have some suggestions. I made them as written, except omitting the honey (I don’t eat sweeteners). I baked them longer than suggested (my oven tends to take longer, and they weren’t browning at all). I finally took them out after about 20 min, let them cool, but they are mushy. My question is: could omitting the 2 T of honey make that much of a difference? Do you think they needed to bake longer? The edges did start browning as I took them out. I did taste them (using a fork)- I enjoyed the taste, but the texture was a bummer for my kids. Any thoughts would be appreciated!
Gina says
I followed the recipe exactly, and mine also came out mushy. Any one else have a solution?
Susan says
This was the only recipe from Elana’s Pantry that I felt I needed to alter, I added an egg. I felt it needed something to bind it, it seemed like it was just falling apart.
The yummy part is I also brushed them with egg white and rolled them in chopped peacans! OMG they were great!
Jenny says
I also added an egg, as well as a little extra honey, and some pure almond oil/extract, then a bit of coconut flour to keep the consistency right. Turned out fantastic!
sheryl jordan says
can Whole Foods bulk almond flour be used in these cookie recipes?
Judy says
Check Costco for Honeyville almond flour in large sack, best price.
Conni says
I made these with homemade olallieberry jam last night . My husband said they are the best gluten-free cookie i’ve made and they don’t taste like they are gluten-free. That is a huge compliment coming from my husband because his parent’s owned a bakery for 30 years. I will be making these again!
Pat Browne says
I love thumbprint cookies, and really look forward to trying Elana’s paleo version. While researching for my website I discovered that there are many versions of almond thumbprint cookies that are traditionally flourless.
One version that is offered in French patisseries resembles the sun, with apricot jam centers and slivered almonds radiating out from the center like rays of the sun. It was invented by some enterprising baker who called them Nicois Suns, to remind customers of their holidays around the sunny Côtes d’Azur, where the rich would vacation.
You can make them with raspberries or any kind of jam or creamy filling. The recipe isn’t Paleo, but is gluten free. You can check it out here: http://www.gluten-free-around-the-world.com/thumbprint-cookie-recipes.html
Deborah Wilson says
I love the idea of the sun shape. I’m going to try it with some peach passion fruit jam that I have.
Judith Fine-Sarchielli says
Elena, love your recipes and site..Have been using almond meal and coconut mixed with organic coconut sugar, which turns them beige.
The cookies are heavy and not like they should look. I don’t like to use sugar, but some people don’t like the taste of stevia.
Do you know of a brand for almond flour that soaks their raw almonds? Soaking, as you may now, releases the nut’s vitality. Are the almonds you recommend organic?
Judith Fine-Sarchielli says
Elena, love your recipes and site..Have been using almond meal and coconut mixed with organic coconut sugar, which turns them beige.
The cookies are heavy and not like they should look. I don’t like to use sugar, but some people don’t like the taste of stevia.
Do you know of a brand for almond flour that soaks their raw almonds? Soaking, as you may now, releases the nut’s vitality. Are the almonds you recommend organic?
Does anyone have a solution to these questions?
Alison @ Ingredients Inc says
these look amazing!
Sandi says
Elana,
Thanks so much for posting all these yummy recipes! I love your blog and cookbooks and often recommend them to others.
I really appreciate the work you put in to making living Paleo a little easier for the rest of us!
Merry Christmas and Happy New Year to you and your family!
Sheryl says
Will bulk almond flour from Whole Foods work I’m these recipes?
zingara says
good, sweet, elana…I love your blog. I’m not on a G-free regime but some of my family are. my mother, [Italian, from Italy] used to make cookies very much like these but she rolled the balls in sesame seeds then added jam [usually fig, guava or apricot] then they were baked. the seeds then toasted & they were very tasty. can your fans eat seeds? I hope you & your dear family have a very joyful Christmas & new year. Z
Deborah Wilson says
I use the almond meal from the Bulk Barn and put it through a sieve. The little bit that won’t go through, I put in my spice grinder to make it finer. My baking has been turning out great and I’ve made many things from Elana’s (my fave) site.
Does anybody know why Bob’s Redd Mill almond flour is not recommended? My hubby didn’t feel like going to the Bulk Barn today and brought me two bags of this stuff and I’m hesitant to try it. I wanted to make her Orange Cake, but now I don’t know if I should….
Deborah Wilson says
I took the Bob’s Red Mill Blanched Almond Meal/Flour and doing 1/2 cup at a time, pulsed it in my Secura spice grinder (a great little thing bought at Amazon). It only takes a few seconds to do and the flour is much less course. The cake I made turned out beautifully. I’m going to try the thumbprint cookies next.
Susan says
I use Bob’s Red Mill Almond Flour all the time. All the recipes have turned out great anyway. Maybe with the other recommended flours they would have been even better. But so far I haven’t had any trouble. The raspberry thumb print cookies were the only ones that just seemed like they needed something more to bind them together so I added an egg.
Happy Baking.
Judy says
Our local Costco carries large bags of Honeyville Almond Four. Best prices. Best texture.
Trine says
I used to make these with my Mom, when I was little. They are called “husaren krapfen” Germany. Husaren are Hungarian/kroation cavalrie soldiers, so I think that’s where this recipe originated;)
Elizabeth says
You are my HERO! I was just sitting down to search for something like this, and your facebook post came across my news feed . My family always makes “marzipan bars” at Christmas time: cookie base, a layer of raspberry jam, a layer of almond paste, bake, and frost with chocolate frosting. We had to go egg free just a week ago, and we were hoping to find a way to fake-out that flavor profile. This is PERFECT. I’m going to make these and then cover them in chocolate frosting. Paleo/primal? Not so much. Still avoiding those darned allergens? You betcha.
D @ The Kosher Cave Girl says
You’re absolutely right! These looks so delicious, and with only 6 ingredients, how can you not make them!!