Aprium Jam Thumbprint Cookies

Aprium Jam Thumbprint Cookies

You can use any type of toasted nut or whole-grain flour in this recipe. And the best part is that it also works with any jam you like. We chose walnuts, pistachios, and almonds and a little spelt flour, aiming at a cookie with a little salt and tang.


Makes 20 cookies


1/2 cup unsalted butter, room temperature

1/4 cup granulated white sugar

1 large egg, separated

1/2 teaspoon pure vanilla extract

1/2 cup spelt flour

1/2 cup all-purpose flour

1/8 teaspoon sea salt

3/4 cup of almonds, toasted and finely chopped

3/4 cup of walnuts, toasted and finely chopped

3/4 cup of pistachios, toasted and finely chopped

1/2 cup of jam (we used Capay Organic's Aprium Jam)



In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy.

In a separate bowl, whisk together the spelt flour, all purpose flour and salt. Add the flour mixture to the batter and beat just until combined. If the batter is too soft to roll into balls, refrigerate.

Preheat oven to 350 degrees F. Toast nuts on a sheet pan at 350 degrees until golden brown. Cool. Chop in food processor on pulse or finely chop by hand.

In a small bowl, whisk the egg white until frothy.

Place the finely chopped nuts on a plate.

Roll the dough into 1 inch balls.Dip each ball of dough into the egg white and then lightly roll in the nuts. Place on a baking sheet spacing about 1 inch apart.

Using your thumb or end of a wooden spoon, make an indentation into the center of each cookie and fill with about 1/2 teaspoon of jam.

Bake for about 12 - 15 minutes, or until cookies are set and the nuts have nicely browned. Remove from oven and place on wire rack to cool.


vegetable plate

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