Fall In Vermont & Almond & Syrup Thumb Print Cookies


Having grown up in California the idea of moving to the East Coast and a place with history and four distinct seasons was always a dream. I loved the idea of cold and snowy winters (perhaps less now that I have lived through them as long as I have), the joyful bursting of green life in spring, the hot summers with smells of fresh cut grass, and the crisp autumn air and changing colors of the leaves.



The other week I took a quick trip up to Vermont to meet friends – Anne, Beth, and Robert, on their trip through New England. Flying into Burlington the hills were a magnificent range of greens, yellows, reds, orange – a rolling cascade of color and texture.



We took a boat ride on Lake Champlain, ate amazing food, drank amazing beers and apple ciders, ate more food with syrup, walked on colorful roads, went to a farm and watched as they made cheese, and went to the Ben & Jerry’s factory!! We soaked in all of the colors, we talked for hours, and I took great pleasure in the place and the people who shared it with me.






As a souvenir of my time I took home some of Vermont’s famous maple syrup and the first chance I had I baked these insanely good and healthy cookies. Sweetened entirely by syrup the flavor of these cookies are sweet, rich with maple, and a perfect ode to fall.

Almond & Syrup Thumb Print Cookies (adapted from a recipe in My Father’s Daughter by Gwyneth Paltrow)


2 cups whole spelt flour

1 ½ cups roasted and unsalted almonds crushed in a food processor

½ teaspoon salt

½ teaspoon cinnamon

½ cup canola oil

½ cup real Vermont maple syrup

Your favorite jam (I used an apricot and blueberry, but raspberry has also made these cookies great).


Preheat the oven to 350 degrees. Prepare cookie sheet with wax paper.

Pulse the almonds in a food processor until they are almost a flour consistency with some larger chunks for texture.

Combine all of the ingredients except the jam together in a large bowl. Form into tablespoonful balls and space them evenly on a cookie sheet. Using your index finger, make an indent in each cookie. Fill each indent with a small spoonful of jam. Bake until cookies are evenly browned, about 20 minutes.




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10 2015

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