Last updated on December 16th, 2023.
Almond thumbprint cookies are a delightful and elegant treat that combines the nutty flavor of almonds with the sweetness of a fruity jam filling. These cookies are not only visually appealing but also easy to make, making them a perfect addition to your baking repertoire.
We all know and love the iconic holiday season raspberry thumbprint cookies, these buttery shortbread cookies are a staple among Christmas cookies. Today we are giving our favorite cookies a facelift with a generous dose of almond paste and a new and refreshing look. Of course, you can shape the dough into logs and slice the cookies into beautiful diagonals for a more casual look, or roll them into 1-inch balls, for a Christmas-time feeling.
If you are a fan of almond paste, check out these Pignoli Cookies, and these Italian Rainbow cookies, and for more Christmas recipes take a look at these Chocolate Thumbprint Cookies, Christmas chocolate cookies, and Spritz cookies.
Before you embark on your baking adventure, make sure you have the following simple ingredients on hand
- All-purpose flour
- Baking powder
- Almond paste. You can use a store-bought, or make your very own homemade Almond Paste. Use any leftovers to bake this Almond Cake, or this Almond Pear Cake.
- Unsalted butter, at room temperature
- Eggs, at room temperature
- Vanilla extract and almond extract (both are optional). If you wish to enhance the almond flavor, add a touch of almond extract (1/2-1 teaspoon) along with the eggs and butter.
- Your favorite jam
- Powdered sugar
- Milk. For a longer shelf life, use orange juice, lemon juice, or water.
How to Make Almond Thumbprint Cookies
To make these raspberry almond thumbprint cookies I used the food processor, it is the best way to incorporate the almond paste smoothly. However, you can also use a stand mixer, or a hand mixer to make them.
Making the Dough
- In a large bowl, place the flour, baking powder, cinnamon, and salt and mix to blend.
- In a food processor, place the almond paste and sugar and process until fine.
- Add the butter and eggs, and mix until smooth.
- Add the dry ingredients and process until you have a smooth dough.
- Divide the dough into four parts, wrap each in plastic wrap, and refrigerate for 30 minutes.
Shaping and Baking
To shape logs
- Roll each part of the chill dough into a 10×2 inch log and place it over a large baking sheet lined with parchment paper.
- Bake for 12 minutes, remove from the oven, and use the back of a spoon to make a trench at the center.
- Fill the cavity with sweet raspberry jam, and bake for an additional 8 minutes.
- Remove from the oven, and allow to cool completely before glazing and slicing.
To shape little cookies
- Take a small portion of the dough, about a tablespoon of dough (20g), and roll it into a 1-inch dough ball.
- Place the cookie dough balls on a baking sheet lined with parchment paper, leaving space between each cookie. Bake for 8 minutes.
- Remove from the oven and use the back of a measuring spoon to gently press the center of each ball, then fill the center of each cookie with one teaspoon of jam.
- Return to oven and bake for an additional 8 minutes.
- Mix the powdered sugar with the milk, then use a spoon to drizzle the cookies.
- Make sure all of the ingredients are at room temperature, and if you can, use a kitchen scale to accurately measure the ingredients.
- Experiment with different jams, or even custard to find your perfect flavor combination. Chocolate Ganache, apricot jam, lemon curd, and even almond butter are all great options.
- Allow the cookies to cool for about 10-15 minutes in the pan before placing them on a wire rack. If moved when warm from the oven they might break.
- Avoid over baking, the best way to check for donees is to pay attention to the bottom of the cookies. The bottom sides will appear golden brown while the top will remain pale brown.
- Add lemon or orange zest to the dough for added flavor.
- Roll the ball in the finely chopped almonds, ensuring an even coating.
Almond thumbprint cookies can be stored in an airtight container at room temperature for up to a week. To maintain freshness, place a piece of parchment paper between layers of cookies. To freeze: place the cookies in a freeze bag and freeze for up to three weeks. The dough can be made up to a week ahead and frozen.
Yes, you can freeze the cookie dough for up to 2 months. Thaw it in the refrigerator before baking.
Using a teaspoon to add the jam and avoiding overfilling the wells can help prevent overflow.
Thumbprint cookies are soft and slightly chewy cookies filled with a pool of various fillings, mostly jam or preserve.
Too much flour will dry the dough and result in cracked cookies.
More Almond Recipes You Might Enjoy
Don’t forget to tag @OneSarcasticBaker on Instagram whenever you bake this recipe. Would love to see your creations!
Almond Thumbprint Cookies Recipe
Buttery, slightly chewy, and slightly crumbly almond cookies filled with jam
- 2 1/4 Cups AP Flour (270g)
- 1 tsp Baking powder
- 1 tsp Coarse salt
- 1/2 tsp Ground Cinnamon
- 1/2 Cup Almond paste (110g)
- 3/4 Cup Sugar (150g)
- 1 Stick Unsalted butter, soften (113g)
- 2 Large Eggs
- 1/2 Cup Jam
- 1 Cup Confectionary sugar (120g)
- 4 tsp Whole milk or water
In a bowl, sift together the flour, baking powder, cinnamon, and salt.
In a food processor, pulse together the almond paste and sugar until smooth.
Add butter, sugar, and egg. Pulse until smooth.
Add flour mixture and pulse until dough is formed.
Divide dough into 4 equal parts, wrap each part with plastic wrap, and let rest in the refrigerator for about 30 minutes.
Preheat oven to 350F, and line two cookie sheets with parchment paper.
On a clean and smooth roll each part into a 10×1.5-inch log. Transfer the logs to the prepared baking sheets.
To shape round cookies: roll about 1 tablespoon (20g) of dough into a ball, and place it over the baking sheet.
Bake for 12 minutes, just until dry.
Using the back of a spoon, make a trench down the center of each log. Fill with 2-3 tablespoons of jam, or preserve. Return to oven for 8-10 minutes longer. Or until golden brown.
For the cookies: use the back of a measuring spoon to make a dent at the center of each cookie, fill with one teaspoon of jam, and bake for an additional 8-10 minutes.
Remove from the oven and let cool.
In a small bowl, whisk together the confectionery sugar and milk until smooth.
Drizzle glaze over logs. Once the glaze hardens cut the logs into 2" wide cookies.
- Make sure all of the ingredients are at room temperature, and you can use a kitchen scale to measure the ingredients.
- Store the cookies at room temperature for up to a week in an airtight container. If using milk for the glaze, refrigerate the cookies within a day. Or, replace the milk with water, orange juice, or lemon juice.
- To freeze, place the cookies in a freeze bag and freeze for up to three weeks.
- The dough can be frozen for up to one week, allow it to reach room temperature before shaping.
- Use your choice of filling, including different flavors of jam, Nutella, peanut butter, lemon curd and more.