Description
Delicious and easy to make thumbprint cookies with almond flavor and raspberry filling. Perfect for Christmas and the rest of the year ;)
Ingredients
Scale
For the dough
- 1 1/4 cups (170g) all-purpose flour
- 2.5 oz. (70g) sugar
- pinch of salt
- 1/4 tsp. almond extract
- 1 tsp. cold water
- 1/2 cup (120g) cold butter
For the filling and decoration
- 3.5 oz. (100g) raspberry jam
- white chocolate, melted (optional)
Instructions
- Mix the flour with sugar, and salt in a large bowl. Add the butter in small pieces and cut with a pastry blender or knife into pea-size pieces, then rub everything between your fingers until the dough starts coming together. Add the almond extract and cold water and knead until you get a nice smooth dough. Form a ball, flatten and wrap in plastic wrap. Place in the fridge for about 45 minutes.
- Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment and set aside. Form walnut-sized (bit smaller) balls out of the dough – you should get about 20-22 balls. Place on the baking sheet with enough space in between. Use your thumb to press depressions into each ball so you have space for the filling. Add about 1/2 teaspoon of raspberry jam into each depression and bake for 12-14 minutes. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely. Decorate with some melted white chocolate (optional).
Notes
- Enjoy baking!