Almond Thumbprint Cookies


Serving: 25 cookies - Prep Time: 25 M - Cook Time: 15 M - Total Time: 40 M



  • 125 g butter, softened
  • 1 egg yolk
  • 75 g light brown sugar
  • 1/2 tsp salt
  • 175 g all purpose flour
  • 1 egg white
  • 25 g almonds, flaked
  • 50 g jam (your favorite) 


1. Mix the butter and sugar in a bowl until fluffy and creamy. Stir in the egg and 1/2 teaspoon salt. Stir in the flour and mix until well combined. Knead for about 2-3 minutes until a smooth ball of dough begins to form. Add more flour if needed. Cover in plastic wrap and refrigerate for about 10 minutes.
2. Preheat the oven to 170 338F and line a baking sheet with parchment paper.
3. Roll dough into 25 balls the size of a walnut. Roll them in the egg white and then the flaked almonds. Place on lined baking sheet and push a dimple in it with your thumb.
4. Fill the dimples with the jam (about 1 teaspoon)
5. Bake in preheated oven for about 15 minutes or until golden brown. Leave them on a rack to cool competely.



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