These Almond Thumbprint Cookies are my younger sister’s specialty. As she will herself say, she’s not a baker. But she does bake one thing, and she bakes it very well. This cookie recipe is foolproof. But that doesn’t mean these cookies are simple on flavor. I asked if I could share these crunchy, tiny, full of flavor cookies with you. And so here it is. If you’re new to baking or just looking for a recipe that doesn’t induce a sugar rush, give these almond thumbprint cookies a try.
Notes on Ingredients
The original recipe calls for almond extract. Love almonds! Bour household doesn’t much like the flavor of almond extract. We keep the flavor profile nutty by substituting in hazelnut extract. But you do you.
Notes on Method
Finely Chopped Almonds
There are many ways to achieve the desired texture. A food processor is likely the fastest and most uniform method. But if you don’t have a food processor or can’t be bothered to pull it out, we have options. If you have a sharp knife and are up for it, grab a medium to a large-sized cutting board and chop away. If you have a mortar and pestle, it’s a good alternative. Otherwise, place the almonds in a zip-top bag and use a rolling pin to crush them.
Chilled Dough
Many cookie recipes benefit from allowing the dough to chill. When this dough comes together, it’s very wet; almost liquid. Chilling the dough allows it to set. Shaping these cookies will be a much easier task once chilled.
Shaping the Cookies
These are small cookies. The cookies are a smaller size to yield the best soft and crunchy result. Using a measured teaspoon or weighing out each cookie to 9 grams is best. Of course, you may opt to make slightly larger cookies. Be sure to increase the baking time; remember the cookies should be lightly browned and set.
Almond Thumbprint Cookies
INGREDIENTS
- ½ cup chopped almonds
- 48 whole almonds
- 1¼ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp ground ginger
- ½ tsp salt
- ⅓ cup granulated sugar
- ¼ cup packed light brown sugar
- 6 tbsp unsalted butter - room temperature
- 1 large egg
- ½ tsp hazelnut or almond extract
METHOD
- Preheat oven to 350°F
- Finely chop ½ cup almonds by hand or by pulsing in a food processor.
- Combine chopped almonds, flour, baking soda, giner and salt in a mixing bowl.
- Using a hand-held or stand mixer, cream the butter with both sugars.
- Beat in the egg and extract until mixture is fluffy.
- Stir in the flour mixture until just combined.
- Cover and chill dough for at least 30 minutes.
- Measure teaspoon of the dough or weigh out 9 grams, and roll into 48 rounds.
- Place on baking sheets lined with parchment paper, and press a whole almond onto each.
- Bake cookies in the preheated oven for 5 minutes. Rotate the baking sheet and continue to bake until cookies are lightly browned and set; about 4-5 minutes.
- Remove from oven and cool.
