Almond Thumbprint Cookies

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  • Gluten Free Recipe
  • Gluten Free Recipe

Recipe created by Annabelle White
  • Food process your favourite chopped nuts into a fine nut meal, this will make covering in nut mixture more successful.

  • Resting the mix in the fridge is important.
  • Even in the winter, store nuts in an airtight jar and keep in the fridge. Buy small amounts of nuts often rather than larger quantities.
  • Leave the cookies on the tray for a few minutes before transferring to wire rack. They’re so much easier to handle that way.
  • If for any reason the airtight container was left open, pop the cookies back into the oven for another bake. As soon as they look a little more golden, they are ready. The “colour” in a cookie – always transfers to flavour – especially important with shortbread.

INGREDIENTS

  • 230g butter, softened
  • 1 cup sugar
  • 2 egg yolks
  • 2 teaspoon grated lemon peel (optional)

  • 1 tsp vanilla extract
  • 1/4 tsp salt

  • 2 1/2 cups flour (or gluten-free flour)
  • 1 1/4 cups cooking nuts, finely chopped
  • non-stick cooking spray
  • approx 1/4 cup each of Barker's Raspberries fruit preserve (or your favourite flavour)
  • icing sugar (optional)

METHOD

  1. In a mixer bowl, beat together butter and sugar until creamy. Add egg yolks, lemon peel (if desired), vanilla, almond extract and salt; beat well.
  2. Mix in flour and 1/4 cup of the nuts until blended. Gather into a ball, cover in plastic wrap and refrigerate 1 hour.
  3. Heat oven to 190°C. Lightly coat baking sheet with non-stick spray or line with parchment paper.
  4. Shape dough to form 3 cm balls; roll into remaining 1 cup of nuts to coat lightly. Place 50cm apart on baking sheet.
  5. Using your thumb or a wooden spoon handle, make a depression in each cookie. Fill each with scant 1/2 teaspoon jam or curd. Bake 20 - 25 minutes or until golden.
  6. Cool on a baking sheet 5 minutes; sprinkle with icing sugar if desired. Transfer to wire racks and cool completely. 
Store in an airtight container.

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