Almond Thumbprint Cookies
Thumbprint cookies are believed to have originated in Sweden and are traditionally filled with lingonberry jam.
This is vegetarian recipe. Dish can be prepared in 57 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Almond Thumbprint Cookies
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the vanilla extract and salt, and mix well.
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Gradually add the almond flour and all-purpose flour to the butter mixture, mixing until a dough forms.
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Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
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Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
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Fill each indentation with a small amount of raspberry jam.
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Sprinkle sliced almonds on top of the jam.
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Bake for 12-15 minutes, or until the edges of the cookies are golden brown.
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Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
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Transfer to a wire rack to cool completely.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 14g5%
- Sugars 8g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
