Almond Thumbprint Cookies
Delicate almond cookies made with matzo cake meal and filled with fruit jam. These tender thumbprint cookies feature a perfect balance of nutty almond flavor and sweet fruit preserves.
Ingredients
- •¾ cup sliced blanched almonds
- •⅔ cup sugar
- •⅔ cup matzo cake meal
- •¼ teaspoon salt
- •½ cup unsalted butter
- •1 large egg
- •½ teaspoon vanilla extract
- •¼ teaspoon almond extract
- •2 tablespoon fruit jam
- •raspberry
- •strawberry
- •apricot
Cooking Instructions
- 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.
30 min
- 2.
While dough chills, put oven rack in middle position and preheat oven to 350°F.
10 min
- 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.
25 min
