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almond thumbprints with orange marmalade & candied ginger | via sweet miscellany

I feel like I’ve mentioned this on here many times but a lot of bakers don’t know how to do gluten free/vegan baked goods well. It all stems from the simple fact that they try to apply the same rules as conventional baking to special diet baking. And while a few might carry over, for the most part, it’s a special kind of beast. There’s nothing like the disappointment that comes from looking forward to actually being able to eat a baked good only to have it be bland or void of taste, crumble into bits in your hand, or be so dry it makes you drown your mouth in water just to swallow it down. Or, worse yet, all you taste is sugar and nothing else.

Even today, with the abundance of recipes available, I often only bake from my own repertoire because they have been rigorously tested and approved by this exacting Capricorn. That being said, I’m sharing an iteration of the very first cookie I developed for Sweet Miscellany way back in the day. Originally, these thumbprints were made with a house-made blood orange marmalade. For the sake of streamlining things and making these more accessible I’ve used a store-bought marmalade here. If, however, you feel like stepping up your game, you can find the marmalade recipe and method here.

These thumbprint cookies are chewy with a beautiful smoky-sweetness from the maple syrup. The nuttiness of the almond meal partners really well with the tangy bitterness of the marmalade. As for the tiny bits of soft candied ginger, they add a lovely spicy note and textural element. These cookies are great for gifting this season or simply as a sweet treat for your holiday spread. And, they’re grain free, soy free, and vegan!

Almond Thumbprints with Orange Marmalade & Candied Ginger

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Author: Courtney
Total Time: 30-32 minutes
Yield: 24 small cookies 1x

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Description

Nutty almonds, bittersweet orange marmalade, and spicy candied ginger make for a delicious little cookie. These cookies are grain free and vegan and are great for gifting or simply treating yourself.

Ingredients

Units Scale

230g almond flour
45g arrowroot flour
heaped 1/4 tsp fine sea salt
1/4 cup finely minced candied ginger root (optional but highly recommended)
45g melted coconut oil
125g maple syrup
1 1/2 tsp vanilla extract
1 tbsp flaxmeal
orange marmalade to fill (you’ll end up using about 1/4 to 1/3 cup total)

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Instructions

Pre-heat your oven to 325 degrees. Line a standard baking sheet with parchment paper or a reusable silicone liner.

Combine the almond flour, arrowroot flour, and salt in a bowl. Whisk well to aerate and combine, then add the minced candied ginger. Mix until the ginger looks evenly distributed through the dry ingredients.

In a separate bowl, whisk together the melted coconut oil, maple syrup, vanilla, and flaxmeal. Add the wet ingredients to the dry, then stir until the dough begins to come together. It should begin to form a ball and be somewhat stiff. If it looks too wet, add a small spoonful or two of the arrowroot and mix once more.

Using a small cookie scoop (the size I use is a 1.5 tbsp scoop) or a tablespoon measuring spoon, scoop out level portions of the dough. Place the flat side down on the baking sheet with the domed/rounded side facing up. These don’t spread much so you can place them about an inch apart on your baking sheet. Repeat with the remaining dough.

Fill a small bowl with cool water. Dip your thumb into the water, then make an indention with your thumb in the center of each cookie, making sure not to press all the way down to the bottom. The water helps the dough keep from sticking to your thumb. Repeat with the remaining cookies. Using a small spoon, fill each indention with orange marmalade.

Bake the cookies in your preheated oven for 20-22 minutes or until the edges and bottoms are just beginning to turn golden brown. Allow the cookies to cool completely before eating. Makes approximately 24 small cookies. Store in an airtight container for up to 3-4 days.

Notes

You can use your favorite jam in place of the marmalade if you like. Apple butter also works really well with these. I love ginger but if you don’t, feel free to leave it out of the recipe. The tea & brewing vessel are both from marble & milkweed.

Prep Time: 10 minutes
Cook Time: 20-22 minutes

Cranberry Marmalade + a Handmade Gift Guide | plant based magic via the sweet miscellany blog

This vegan cranberry marmalade has the loveliest ruby hue and it tastes and smells like the holidays! You can either can your marmalade for long term storage (instructions included in the recipe) or park it in the fridge if you plan to enjoy it within a month.

Every now and then I reminisce about the days when Sweet Miscellany wasn’t just this blog but also a small business selling vegan/gluten free baked goods and local fruit jams at a farmers market. I did everything myself. EVERYTHING. The good, the bad, and the ugly. The only reason I ended up making jams to begin with was the fact that my signature cookie was a thumbprint and I wanted to be able to make my own jams to fill it. I also wanted to be able to take advantage of local fruit when it was in season so canning made sense logically.

I went about canning like I do most new things: I read as much as I can and take copious notes. The first jam I made was a blood orange marmalade to be used exclusively for my thumbprint cookies. It’s the MOST labor intensive of any of the jams I’ve made because it’s a tedious process that spans two days. But the result is SO WORTH IT. It has the most brilliant burnt orange hue and the perfect balance of tart, bitter, and sweet.

Over my time at the market I created nearly 30 different jam, marmalade, and fruit butter recipes. My absolute favorite ended up being the cranberry marmalade I’m sharing with you today. It tastes and smells like the holidays. Since it’s been formulated to be shelf stable once canned, it’s made with cane sugar instead of the usual maple syrup that I reach for these days. You can use any orange you like here. For this batch I used cara cara oranges but originally I would make it with navel oranges.

Once canned, the marmalade is shelf stable for up to a year. This makes it perfect for gifting because it doesn’t require refrigeration! Since I’m a fan of handmade gifts (and baked goods), I’ve included a list below of my favorite gift-able items from the blog archives. And, I’ve paired them with suggestions for packaging and gifting!

Homemade Gift Guide

+ b a k e d g o o d s +

For a waste-free option, package cookies in wide-mouthed jars that can be used for storage once the cookies are gone. You can use simple mason jars or opt for pricier Weck jars. Feel free to tie a bit of yarn or twine around the top for a simple, but festive touch. Or, go the route I took with the marmalade, affixing a square of fabric under the lid ring.

These are my favorites for gifting: cocoa oat biscuits with rosemary & flaky sea salt, fresh mint & toasted coconut chocolate chip cookies, vanilla spice sugar cookies, & candied ginger snowballs

+ o t h e r e d i b l e g o o d s +

Canned jams and preserves already come in the perfect gifting vessel, just add a little fabric or yarn and you’re golden! If you want to go a step further and actually “gift wrap” them, try placing them in canvas or linen reusable produce bags. For items like tea, use jars, small tins, or compostable cello bags. You could also go a step further and buy a mug or teapot to accompany the tea.

These are my favorites for gifting: this cranberry marmalade (recipe below), homemade applesauce (this is a good one if you’ve got access to an abundance of local apples!), preserved lemons (citrus is in season in Texas right now so you might be able to find a tree and snag some!), digestive tisane (multiply the recipe times 10 or so and gift the tea with steeping instructions), & winter season sip (to make a larger amount, mix up equal parts tulsi & chamomile and print the meditation to go along with the tea)

Happy Holidays friends!! <3

Cranberry Marmalade

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Author: Courtney West
Total Time: 55-70 minutes
Yield: 4–5 half pint jars 1x
Diet: Vegan

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Description

Ingredients

Units Scale

6 cups (about 2 standard bags) of fresh or frozen cranberries
2 oranges (I used cara cara but navels are a good standard)
1 cup freshly squeezed orange juice
3 cups organic raw cane sugar
1 1/2 tsp ground cloves
1 1/2 tsp ground cinnamon
5 half-pint (8 oz) mason jars with 2-piece lids

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Instructions

Preheat your oven to 250 degrees Fahrenheit. Line a clean rimmed baking sheet with a clean kitchen towel. Take your 6 jars and unscrew the lids/rings. Set the jars and lids/rings on the kitchen towel on the baking sheet. When the oven is at 250, place the baking sheet in the oven. Leave the jars in the oven for at least 30 minutes to sterilize. This gives you time to make the marmalade.

If the cranberries are fresh, rinse them well and set them aside to drain. If you bought them frozen, they are already washed and ready to go. Prep your oranges by rinsing them well. Slice off the top and bottom of each orange, then cut them into long wedges. Remove any seeds you see and discard them. Take each wedge and slice it width-wise into small triangles. Add the cut oranges to a large stock pot along with the cranberries, orange juice, sugar, and spices. Stir to combine.

Bring the marmalade mixture to a boil over high heat, then reduce the heat to medium. Continue to cook the marmalade, stirring regularly, until most of the cranberries have burst, the oranges are tender, and the mixture has thickened to a jammy consistency. This will take between 15 and 25 minutes. Once it is done, remove the marmalade from the heat.

Remove the tray with your sterilized jars from the oven. Leave the jars on the baking sheet to make the process easier. Carefully fill each jar with marmalade leaving at least a quarter inch of headspace at the top (in other words, leave at least a quarter inch free between the top of the jar and the marmalade). The marmalade will fill 4 or 5 jars. Once you have your jars filled, use a clean knife to stir the marmalade in each jar a bit to help remove excess air bubbles. If the rims of the jars have any jam on them, clean it off with a damp towel. Screw the lids onto each jar until they are just finger tight (no need to put any muscle into it). Place the baking sheet with the filled jars back in the pre-heated oven for 15 minutes. After 15 minutes remove the tray and set it aside so that the jars can begin to cool.

Let the jars sit undisturbed for one hour. You’ll hear the popping sound of the lids depressing as the jars cool and they seal themselves. After one hour check to make sure that the lids are sealed (the center “button” will be depressed). If any jars have not sealed, put them in the fridge and consume within a few weeks. Allow the sealed jars to cool overnight or for at least 12 hours. Un-opened sealed jars can be stored at room temperature in your pantry for up to one year.

Makes 4-5 half pint jars.

Notes

If you want to can these to be shelf stable, you’ll need to use mason jars with 2-piece lids made by Ball or Kerr. Make sure you’re using lids that have never been used/sealed before.
If you don’t want to can your marmalade, skip the canning steps and simply put your marmalade in a container in your fridge. Enjoy it within a month.
I’m using the oven method here instead of the water bath method because it’s much easier and doesn’t require the purchase of a canning pot!

Prep Time: 10 minutes
Cook Time: 45-60 minutes
Category: jam