Jam & Almond Thumbprints

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  • Vegetarian Recipe

INGREDIENTS

  • 230g butter, softened
  • 1 cup sugar
  • 2 egg yolks
  • 2 tsp grated lemon peel (optional)
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 1/2 cups flour
  • 1 1/4 cups cooking nuts, (process more in food processor)
  • non stick cooking spray
  • approx 1/2 cup of your favourite Anathoth Farm jam
  • icing sugar (optional)

    METHOD

    1. In a mixer bowl, beat together butter and sugar until creamy
    2. Add egg yolks, lemon peel, vanilla extract, salt; beat well
    3. Mix in flour and 1/4 cup of nuts until blended
    4. Gather into a ball; cover in plastic wrap and refrigerate 1 hour
    5. Heat oven to 190C. Lightly coat baking sheet with non stick spray or line with parchment paper. Shape dough to form 3cm balls; roll into remaining cup of nuts to coat lightly and place on baking sheet
    6. Using your thumb or a wooden spoon handle, make a depression in each cookie. Fill with 1/2 teaspoon of Anathoth Farm jam. Bake 20-25 minutes until golden.
    7. Cool on baking sheet 5 mins; sprinkle with icing sugar if desired.
    8. Transfer to wire racks, cool completely. Store in an airtight container.
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