Almond Thumbprint Cookies
Crunchy, spicey, and not too sweet
Servings: 4 dozen 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.