Roasted-Almond Thumbprints
These sweet and nutty thumbprint cookies are a delightful treat for any occasion. With a tender almond-infused base and a burst of fruity jam in the center, these bite-sized delights are perfect for sharing with loved ones or enjoying as a special treat for yourself. Follow these simple steps to create a batch of these irresistible cookies that are sure to impress everyone who tries them.
— 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 4 dozen
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