Passover Friendly Almond Chocolate Thumbprint Cookies

passover.thumb These would be equally good filled with jams, lemon curd, or caramel. The possibilities are endless.
Adapted from here

Yield: 38 cookies

for the cookie:
1 cup (4 ounces | 115 grams) almond meal
2/3 cup (4 3/4 ounces | 135 grams)  organic, natural sugar
140 grams gluten free flour mixture (see below)
1/2 teaspoon ground cinnamon
1/4 teaspoon Celtic sea salt
1/4 teaspoon xanthan gum
1/2 cup (4 ounces | 113 grams) unsalted, organic butter
1 large egg, lightly beaten
1 teaspoon pure vanilla
for the chocolate filling:
4 ounces bittersweet chocolate (I use Callebaut)
.75 ounces organic, salted butter

to make the cookies:
In a large bowl, whisk the almond flour, sugar, gluten free flour, cinnamon, xanthan gum, and Celtic sea salt. Set aside.

In a small sauce pan, melt butter. cool slightly. In a small bowl, whisk the egg and vanilla. Add all the wet ingredients to the dry ingredients. Mix to combine. This may seem really dry and you may be inclined to feel the need for
more wet ingredients, but it will come together.

Form dough into a ball. Wrap with plastic wrap and press into a disc. Chill dough until firm, about an hour.

Preheat oven to 350°F.

Using a 1 tablespoon ice cream scooper, form balls and place on parchment lined, rimmed baking sheet. Chill for 10-15 minutes.

Using the back of 1/2 teaspoon measuring spoon, press into the center of each dough. Line cookies on parchment lined, rimmed baking sheet, spacing 2 inches apart.

Bake 10-12 minutes, or until the tops are golden and the rim of the cookie is just starting to turn golden. Cool completely on wire racks.

to make the chocolate:
Place both chocolate and butter in a glass bowl set over a small saucepan (don’t let the bottom of the bowl touch the water). Stir occasionally until all chocolate and butter are melted and combined.

Drop a small amount of chocolate into each of the cooled cookies. Let set completely before eating.

Store in an airtight container for up to 3 days, or refrigerate for 1 week.

Note: if you want to make a double batch but don’t want to cook all the cookies at once, shape into balls and then create the thumbprint. Flash freeze on parchment lined baking sheets until completely frozen (about 3 hours). Store in the freezer in an airtight container. Use within two months.

All Purpose Gluten Free Passover Flour

100 grams Organic Millet Flour
125 grams Organic Amaranth Flour
125 grams Organic Quinoa Flour
100 grams Arrowroot
100 grams Tapioca Flour
100 grams Potato Starch 

Sift all ingredients into a large bowl. Store in an airtight, glass jar and use when needed.

- Recipe courtesy of Susan Salzman