Almond Jam Thumbprints
📜 Collection: Unknown Eighteen | ✍️ Attribution: Unattributed | 📂 Category: Desserts A classic European-style thumbprint cookie featuring a rich butter dough rolled in crunchy almonds and filled with sweet jam. Perfectly dusted with icing sugar, these delicate treats are beautiful on any dessert platter.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 15 mins | None | 24 cookies |
🔪 Key Equipment
- Mixing bowl
- Baking sheet
- Small bowls
Ingredients
Dough
Coating & Filling
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 | Egg whites | beaten |
| 1/2 cup | Almonds | finely chopped or ground |
| 2 tbsp | Sugar | for mixing with almonds |
| 1/2 cup | Jam | for filling |
| 2 tbsp | Icing sugar | for dusting |
Instructions
Step 1: Prepare the Dough
- In a mixing bowl, stir together 1/2 pound butter, 3 egg yolks, and 150 g sugar until smooth and well combined.
- Add 350 g flour and mix for about 2-3 minutes until a soft, cohesive dough forms.
Step 2: Shape and Coat
- Form the dough into nut-sized balls.
- Roll each ball first in the 3 beaten egg whites, then roll in the 1/2 cup almonds mixed with 2 tbsp sugar until evenly coated.
- Place the coated balls on a baking tray and punch a hole in the middle of each ball using your thumb or the end of a wooden spoon.
Step 3: Bake and Finish
- Bake (typically at 350°F / 180°C) until they are a light yellow/golden color and set.
- Fill each hole with 1/2 cup jam and dust 2 tbsp icing sugar over the top before serving.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to 5 days. You can bake the cookies ahead of time and fill them with jam just before serving.
Original Recipe Scan
