Raspberry Almond Thumbprint Cookies Recipe (2024)

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Raspberry Almond Thumbprint Cookies Recipe

Raspberry Almond Thumbprint Cookies Recipe

• ▢ 1 ¼ cups all-purpose flour
• ▢ 1 cup almond flour
• ▢ ¼ tsp salt
• ▢ ½ tsp baking powder
• ▢ ¾ cups unsalted butter softened
• ▢ ½ cup granulated sugar
• ▢ 1 large egg
• ▢ 1 tsp vanilla extract
• ▢ ½ cup raspberry jam or jam of your choice
• ▢ powdered sugar (optional) for dusting

Prepare the dough

• In a small bowl stir together all-purpose flour; almond flour; baking powder and salt. Set aside.

• Add softened butter and granulated sugar to the bowl of your food processor. Process until smooth and creamy, about 30 seconds.

• Add the egg and vanilla extract and process until just combined.

• Spoon in the flour mixture in three batches and mix until combined. The dough will be soft and sticky.

• Scrape the dough into a bowl and refrigerate for at least 30 minutes or up to an hour.

To shape thumbprint cookies

• Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper or silicone baking mats.

• Use a 1 tbsp. cookie scoop to scoop dough into your hand. Roll into a ball and place on the prepared baking sheet.

• After 1 baking sheet is filled, immediately make an indentation in each ball using a 1 tsp. measure. Press gently to avoid cracking the dough. If the dough cracks, roll the dough into a ball and try again.

• Alternately, use your thumb or the handle of a wooden spoon to create the indentation.

• Fill each thumbprint cookie with about 1/2 tsp of raspberry jam, or jam of your choice. Continue with the remaining dough to fill the second baking sheet.

To bake

• Bake for 12 to 14 minutes or until golden brown underneath.

• Begin checking for doneness after 12 minutes. The cookies will still be soft but will become more firm as they cool.

• Let them rest on the baking sheet for 5 minutes before transferring them on a wire rack to cool.

Substitutions and Variations:

-Thumbprint cookies may be filled with any jam of your choice.
-Other filling possibilities include chocolate hazelnut spread or pistachio cream.
-Roll the balls of cookie dough in granulated sugar for a shiny finish.

Can I use almond meal instead of almond flour?

Almond meal can not be substituted for the almond flour in this recipe. Almond meal consists of ground whole almonds with the skins on. As a result almond meal is much more coarse as compared to the fine texture of almond flour.

How do I prevent thumbprint cookies from cracking?

–Cracks do not impact the flavor or texture of the cookies.
-However, if you want pretty, crack free cookies be sure to refrigerate the dough as indicated in the recipe before shaping them.
–Press down gently and slowly with a teaspoon, your thumb or handle of a wooden spoon to prevent cookies from cracking.
-If the dough does crack, simply reroll the dough and begin again.

How do I prevent my thumbprint cookies from spreading while baking?

-The key to preventing these cookies from spreading is to refrigerate the dough prior to shaping the cookies.
-If you are making a double batch of these cookies, keep trays of shaped thumbprint cookies refrigerated until you are ready to bake them.

How long do raspberry almond thumbprint cookies keep for?

-These cookies keep well stored at room temperature in a well sealed container for up to 1 week.
-Due to the small amount of jam in each cookie, they do not require refrigeration.

Can thumbprint cookies be frozen?

-Thumbprint can be frozen. Place layers of cookies separated by parchment or wax paper (to prevent the jam from sticking to other cookies) in an airtight container.
-Freeze for up to 3 months
-Defrost at room temperature for 30 minutes before serving.

Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.

Can thumbprint cookie dough be prepared in advance?

-Definitely! The dough can be kept refrigerated for up to 3 days. Let sit at room temperature for about 10 minutes prior to shaping the cookies.