Raspberry Almond Shortbread Thumbprints
Thumbprint cookies are believed to have originated in Sweden and are traditionally filled with fruit preserves.
This is vegetarian and low carb recipe. Dish can be prepared in 62 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Raspberry Almond Shortbread Thumbprints
Ingredients
Instructions
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In a bowl, whisk together all-purpose flour, almond flour, and salt.
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In a separate bowl, cream together softened butter and granulated sugar until light and fluffy.
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Mix in vanilla extract.
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Gradually add the flour mixture to the butter mixture, mixing until just combined.
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Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Roll the dough into 1-inch balls and place them on the prepared baking sheet.
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Use your thumb or the back of a teaspoon to make an indentation in the center of each cookie.
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Fill each indentation with raspberry jam.
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Sprinkle sliced almonds on top of the jam.
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Bake for 12-14 minutes, or until the edges are golden brown.
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Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 13g5%
- Sugars 6g
- Protein 1g2%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
