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Almond Thumbprint Cookies

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Almond Thumbprint Cookies

Almond Thumbprint Cookies

amanda

Equipment

  • Baking Sheet

  • Aluminum Baking Pan

  • Silicone Baking Mat

  • Cookie Cutters (for round shapes)

  • Wooden Spoon

  • Digital Kitchen Scale (for accurate measurements)

  • Mixing Bowls (various sizes)

  • Rolling Pin (optional for thickening dough)

  • Parchment Paper

  • Measuring Cups and Spoons Set

  • Stand Mixer or Hand Mixer

Ingredients

  • 3/4 cup sliced blanched almonds, toasted and cooled

  • 2/3 cup sugar

  • 2/3 cup matzo cake meal

  • 1/4 teaspoon salt

  • 1 stick (1/2 cup) unsalted butter, melted and cooled slightly

  • 1 large egg, lightly beaten

  • 1/2 teaspoon vanilla extract

  • 1/4 teaspoon almond extract

  • About 2 tablespoons fruit jam, such as raspberry, strawberry, or apricot

Instructions

1

Instruction 1

Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. (Be careful not to grind to a paste.) Transfer to a bowl and stir in butter, egg, and extracts until combined well. Chill dough, covered, until firm, about 30 minutes.
2

Instruction 2

While dough chills, put oven rack in middle position and preheat oven to 350°F.
3

Instruction 3

Drop level tablespoons of dough 1 inch apart onto 2 ungreased baking sheets. Roll dough into balls, then chill until slightly firm, about 10 minutes. Make a 1/2-inch-wide (1/3-inch-deep) indentation in center of each ball using your thumb, index finger, or the rounded end of a wooden spoon. Fill each indentation with 1/4 teaspoon jam and bake, 1 sheet at a time, until tops are pale golden and undersides are golden, 10 to 12 minutes. Transfer cookies to a rack and cool completely.
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