Almond Thumbprint Cookies
These almond-thumbprint cookies are a delightful treat with a perfect balance of sweetness and nuttiness. The buttery dough cradles a dollop of fruity jam in its gently pressed center, creating a scrumptious bite-sized delicacy. The combination of ground almonds, sugar, and matzo cake meal gives these cookies a delicate texture that melts in your mouth with every bite. A dash of extracts adds a hint of flavor that enhances the overall rich and satisfying experience. Enjoy these cookies as a lovely snack or serve them as a delightful addition to any gathering.
— Constant Cookbook
Ingredients
Instructions
- 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.
- While dough chills, put oven rack in middle position and preheat oven to 350°F.
- 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.
Yield
Makes about 30
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