Raspberry Almond Thumbprint Cookies - Vegetarian
The Raspberry Almond Thumbprint Cookies offer a delightful combination of nutty and fruity flavors in each bite. With a golden, buttery base accented by the rich taste of almond flour, and a sweet jammy center that adds a pop of color and tartness, these cookies are a treat for both the eyes and taste buds.
Ingrédients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 cup raspberry jam
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, almond flour, and salt.
- In a separate large bowl, beat the butter and sugar together until light and fluffy.
- Mix in the almond and vanilla extracts.
- Gradually add the flour mixture to the butter mixture, beating until just combined.
- Shape the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
- Using your thumb, make an indentation in the center of each ball.
- Fill each indentation with about 1/4 teaspoon of raspberry jam.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Serving: 100gCalories: 110kcalCarbohydrates: 11gProtéines: 1gFat: 7gSucre: 6g
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