These are easy to make and not so much time consuming cookies from Gourmet., which are supposed to be Passover cookies, but who cares. I like them anytime:)
There isn't really anything you change with this recipe. You might want to use whole almonds instead of jam if you want a different taste. They come out pretty good.
You can toast nuts in a shallow baking pan in a 350° F oven until golden, 5 to 15 minutes. Enjoy:)
There isn't really anything you change with this recipe. You might want to use whole almonds instead of jam if you want a different taste. They come out pretty good.
You can toast nuts in a shallow baking pan in a 350° F oven until golden, 5 to 15 minutes. Enjoy:)
ALMOND THUMBPRINT COOKIES
Ingredients:
3/4 cup sliced blanched almonds, toasted and cooled
2/3 cup sugar
2/3 cup matzo cake meal
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
About 2 tablespoons fruit jam, such as raspberry, strawberry, or apricot
Directions:
Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. (Be careful not to grind to a paste.) Transfer to a bowl and stir in butter, egg, and extracts until combined well. Chill dough, covered, until firm, about 30 minutes.
While dough chills, put oven rack in middle position and preheat oven to 350°F.
Drop level tablespoons of dough 1 inch apart onto 2 ungreased baking sheets. Roll dough into balls, then chill until slightly firm, about 10 minutes.
Make a 1/2-inch-wide (1/3-inch-deep) indentation in center of each ball using your thumb, index finger, or the rounded end of a wooden spoon. Fill each indentation with 1/4 teaspoon jam and bake, 1 sheet at a time, until tops are pale golden and undersides are golden, 10 to 12 minutes.
Transfer cookies to a rack and cool completely.
Cookies keep in an airtight container at room temperature 3 days.
Makes about 2 dozen.
Ingredients:
3/4 cup sliced blanched almonds, toasted and cooled
2/3 cup sugar
2/3 cup matzo cake meal
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
About 2 tablespoons fruit jam, such as raspberry, strawberry, or apricot
Directions:
Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. (Be careful not to grind to a paste.) Transfer to a bowl and stir in butter, egg, and extracts until combined well. Chill dough, covered, until firm, about 30 minutes.
While dough chills, put oven rack in middle position and preheat oven to 350°F.
Drop level tablespoons of dough 1 inch apart onto 2 ungreased baking sheets. Roll dough into balls, then chill until slightly firm, about 10 minutes.
Make a 1/2-inch-wide (1/3-inch-deep) indentation in center of each ball using your thumb, index finger, or the rounded end of a wooden spoon. Fill each indentation with 1/4 teaspoon jam and bake, 1 sheet at a time, until tops are pale golden and undersides are golden, 10 to 12 minutes.
Transfer cookies to a rack and cool completely.
Cookies keep in an airtight container at room temperature 3 days.
Makes about 2 dozen.
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