Thumbprint Almond Pound Cakes
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 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Thumbprint Almond Pound Cakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a muffin tin.
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In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the almond extract.
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Beat in the eggs one at a time, mixing well after each addition.
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In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just blended.
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Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Create a small well in the center of each cake using your thumb or the back of a spoon.
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Fill each well with a teaspoon of jam, then sprinkle sliced almonds on top.
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Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 37g13%
- Sugars 22g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
