Raspberry and Almond Shortbread Thumbprints
Thumbprint cookies originated in Sweden and are traditionally filled with fruit preserves.
This is vegetarian recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Raspberry and Almond Shortbread Thumbprints
Ingredients
Instructions
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In a bowl, whisk together the all-purpose flour, almond flour, and salt.
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In a separate bowl, cream together the butter and sugar until light and fluffy.
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Add the vanilla extract to the butter mixture and mix well.
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Gradually add the flour mixture to the butter mixture and mix until a dough forms.
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Shape the dough into a disk, wrap 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 dough ball.
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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 12-15 minutes, or until the edges of the cookies are golden brown.
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Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 11g17%
- Total Carbohydrate 19g7%
- Sugars 8g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
