These almond thumbprint cookies are fun to make, and the perfect recipe to follow if you're not a baker- since they are so simple. They are just the right blend between linzer cookies and almond thumbprints, both holiday friendly cookies that look beautiful when gifted. I like when cookies are more toasted so they have a good crunch to them. For a softer version bake these two minutes less. You can buy roasted almonds however, toasting your own in the oven for a few minutes gives a bolder and fresher flavor.
1 1/2 cups all-purpose flour
1 1/2 cups unsalted, roasted almonds
1 tsp. baking powder
1 tsp. kosher salt
1 cup unsalted butter
1/2 cup granulated sugar
1 large egg
1 tsp. vanilla extract
1/2 cup raw cane sugar
Jams for filling
1.Preheat oven to 375°. Place racks in the middle and upper part of oven. Line 2 baking sheets with parchment paper and set aside. In a food processor combine the almonds and flour until they are finely ground. Add baking powder and salt and blend.
2.In a separate bowl with a hand held mixer or standing mixer, beat the butter and sugar until fluffy, about 3-4 minutes. Add egg and vanilla and beat until fluffy, about 4 minutes. Put the mixer on a low speed, and gradually add the dry ingredients. Mix just until they are combined.
3. In a medium bowl pour in the raw sugar cane. *Spoon the dough (using a tablespoon) and roll into balls. Roll each ball of dough into the sugar cane and place on the baking sheets. Each cookie should be about 2 inches apart. Using your thumb make a hard indent in each ball. Bake cookies until golden for about 13-14 minutes. Let cookies cool and fill with with jam.
*If the dough seems sticky, you can chill it in the fridge for 20 minutes before forming cookies.
Servings: 3 dozen cookies