- Preheat and Prep:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. - Make the Dough:
In a large bowl, cream the butter and sugar together until light and fluffy. Mix in the almond extract.
In a separate bowl, whisk together the flour, ground almonds, and salt. Gradually add the dry ingredients to the butter mixture until just combined. -
- Shape the Cookies:
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing about 2 inches apart.
Use your thumb or the back of a spoon to gently press a small well into the center of each ball. - Fill with Jam:
Fill each indentation with about 1/2 teaspoon of raspberry jam. Be careful not to overfill, as the jam may spill out during baking. - Bake:
Bake for 12–14 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. - Finish and Serve:
Once cooled, dust with powdered sugar for a festive touch, if desired. Store in an airtight container for up to a week.
Tips & Variations
- Jam Swap: Try apricot, blackberry, or strawberry jam for different flavor profiles.
- Nutty Coating: For extra crunch, roll the dough balls in finely chopped almonds before baking.
- Gluten-Free Option: Substitute a gluten-free all-purpose flour blend to make these cookies gluten-free.
- Holiday Ready: Add a drizzle of white chocolate over the cooled cookies for an extra-fancy finish.
In Conclusion
Almond Raspberry Thumbprint Cookies are as pretty as they are delicious. With their balance of buttery richness and tart-sweet raspberry jam, they’re bound to be a favorite at your next gathering—or your next quiet coffee break. Whether you’re baking for a special occasion or just treating yourself, this timeless recipe delivers a satisfying bite every time.
Let me know if you’d like the article adapted for a blog post, social media, or printed recipe card!
- Shape the Cookies:
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