Go Back

Raspberry Almond Thumbprint Cookies

Explore the delightful world of Raspberry Almond Thumbprint Cookies, a treat that beautifully combines the nutty flavor of almonds with the tart sweetness of raspberry jam. Perfect for any occasion, these cookies are surprisingly easy to make, making them ideal for bakers of all skill levels. In this article, you’ll find step-by-step instructions, essential ingredients, and historical insights that will inspire you to create this visual and culinary delight. Enjoy the warmth of homemade baking today!
Print Recipe Pin Recipe

Ingredients
  

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 large egg yolk

1 teaspoon vanilla extract

2 teaspoons almond extract

2 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

½ cup finely chopped almonds (for topping)

⅓ cup raspberry jam (or preserves)

Powdered sugar (for dusting, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.

      Add Egg Yolk and Extracts: Beat in the egg yolk, vanilla extract, and almond extract until well combined.

        Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.

          Shape the Cookies: Using your hands, form the dough into 1-inch balls. Roll each ball in the chopped almonds, pressing them gently to adhere.

            Create Thumbprints: Place the balls on the prepared baking sheets, spacing them about 2 inches apart. Using your thumb or the back of a teaspoon, press a small indentation into the center of each cookie.

              Fill with Jam: Spoon about ½ teaspoon of raspberry jam into each thumbprint.

                Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

                  Cool and Dust: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If desired, dust with powdered sugar before serving.

                    Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 24 cookies