Description
Buttery, crunchy Almond Shortbread Thumbprint Cookies filled with a sweet-sour raspberry jam. Super yummy!
Ingredients
Scale
- 250 g flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 70 g finely ground almonds
- 170 g butter
- 50 g white sugar
- 50 g (light) brown sugar
- 1 large egg
- 1 tsp Vanilla Extract/sugar
- 1/4 tsp almond extract
- raspberry jam (or any other jam, for instance red currant, apricot or cherry jam)
Instructions
- Preheat your oven to 160°C convection oven (otherwise 180°C, or 355°F)
- In a bowl, whisk together the flour, baking powder, salt, and the finely ground almonds.
- In the bowl of a stand mixer, cream together the butter and sugars until pale and fluffy (about 3 minutes).
- Add the egg, vanilla and almond extract. Beat until well incorporated.
- Add the dry ingredients in two to three batches and incorporate well.
- If the dough is too wet, add flour in 20 (or 10 g) intervals.
- Form balls that weigh between 15 and 25 g, depending on how big you want your cookies. Use your thumb or any other finger (or a spoon) to make little indents.
- Optional: roll in brown sugar.
- Place the unfilled cookies on your baking pan. Pour some jam into the “caves”. Don’t add too much, but enough to actually taste the jam when baked.
- Bake for 15-18 minutes until the cookies have puffed up slightly, and the edges are golden brown.
- Let cool for at least 10 minutes (room temperature thumbprint cookies are the best!). Enjoy!
