I’ve had a bag of chopped almonds sitting in my kitchen for about a month and a half now. Every single time I open that cupboard, they catch my eye, nestled in their Zip-Lock bag between my organic vanilla and baking powder. So I finally decided to do something with them. I went searching and I found this little gem of a recipe over at the flourishing foodie
Mine didn’t come out looking quite as pretty as hers, but after a long day and some serious hours spent in the kitchen beforehand making pork chops, I couldn’t have been happier with the tasty little treats. I also chose to dust mine with some vanilla bean icing sugar. I also ended up using raspberry jam instead of strawberry – worked just as well.
Next time I won’t be so lazy and I’ll get my Canon 5D out to take pictures with, instead of using my iPhone.
strawberry almond thumbprint cookies
(makes 18 – 20 cookies)
(recipe adapted from Herriott Grace)
Prep time: 20 minutes
Cook time: 20 minutes
3/4 cup almonds, chopped
1 egg, separated
1/2 cup unsalted butter, room temperature
1/2 cup white granulated sugar
1 tsp vanilla
1 1/4 cups all purpose flour
pinch of salt
1/2 cup strawberry jam
1. Preheat the oven to 350 F.
2. Chop the almonds and set to the side. Separate the egg white and yolk and set to the side.
3. In a med-large bowl, cream the butter and sugar until pale yellow with a hand mixer or stand mixer with the paddle attachment.
4. Add the vanilla and egg yolk and cream until light and fluffy. Add the flour and salt and mix until all ingredients come together.
5. With a small ice cream scoop #100, measure out 20 small balls. Roll them between your hands to form a uniform ball ~ 20.
6. Dip them into the beaten egg white and then roll them in the chopped almonds. With the bottom of a cup, flatten into disks. With the end of a wooden spoon, create small indents on the top of the cookies. Drop a tsp or more of the jam into the indent.
7. Place onto a cookie sheet and bake in the oven for 20 minutes. Let cool on a wire rack.