Roasted-Almond Thumbprints
Serves: 2
Callie Medhurst
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
51
Sourness
45
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1.5 cups
Roasted Almond (unsalted,)1 tsp
Baking Powder1 tsps
Kosher Salt1 cup
Granulated Sugar1 large
Egg1 tsp
Vanilla ExtractDirections:
1
Place racks in lower and upper thirds of oven; preheat to 375°F
2
Pulse flour and almonds in a food processor until almonds are very finely ground
3
Add baking powder and salt and pulse to blend
4
Using an electric mixer on high speed, beat butter and sugar until light and fluffy, about 4 minutes
5
Add egg and vanilla and beat until pale and fluffy, about 4 minutes
6
Reduce speed to low and gradually add dry ingredients; mix just to combine
7
Place sanding sugar in a shallow bowl
8
Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes)
9
Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2" apart
10
Using your thumb, make a deep indent in each ball
11
(For more exaggerated cracks, bake dough 5 minutes before indenting
12
) Bake cookies, rotating baking sheets halfway through, until golden, 12–14 minutes
13
Transfer to wire racks and let cool
14
Fill with jam or curd (use a small spoon)
15
MAKE AHEAD: Cookies can be baked (but not filled) 2 weeks ahead; wrap tightly and freeze
16
Thaw before filling
17
Cookies can be filled 1 day ahead; store airtight at room temperature
18
Place racks in lower and upper thirds of oven; preheat to 375°F
19
Pulse flour and almonds in a food processor until almonds are very finely ground
20
Add baking powder and salt and pulse to blend
21
Using an electric mixer on high speed, beat butter and sugar until light and fluffy, about 4 minutes
22
Add egg and vanilla and beat until pale and fluffy, about 4 minutes
23
Reduce speed to low and gradually add dry ingredients; mix just to combine
24
Place sanding sugar in a shallow bowl
25
Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes)
26
Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2" apart
27
Using your thumb, make a deep indent in each ball
28
(For more exaggerated cracks, bake dough 5 minutes before indenting
29
) Bake cookies, rotating baking sheets halfway through, until golden, 12–14 minutes
30
Transfer to wire racks and let cool
31
Fill with jam or curd (use a small spoon)
32
MAKE AHEAD: Cookies can be baked (but not filled) 2 weeks ahead; wrap tightly and freeze
33
Thaw before filling
34
Cookies can be filled 1 day ahead; store airtight at room temperature