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RECIPE-almond-thumbprints

Jam & Almond Thumbprints

Delicious bite-sizes baking that uses up the last of the jam jar! It’s easy to do and you’ll have a new family favourite in the baking tin.
RECIPE-almond-thumbprints

Ingredients

230g butter, softened
1 cup sugar
2 egg yolks
2 tsp grated lemon peel (optional)
1 tsp vanilla extract
1/4 tsp salt
2 1/2 cups flour
1 1/4 cups cooking nuts, (process more in food processor)
non stick cooking spray
approx 1/2 cup Barker's Raspberry Jam (or your favourite Barker's jam)
icing sugar (optional)

Instructions

1
In an electric mixer bowl, beat together butter and sugar until creamy
2
Add egg yolks, lemon peel, vanilla extract and salt and beat well
3
Mix in flour and 1/4 cup nuts until blended
4
Mould into a ball, cover in plastic wrap and refrigerate for 1 hour
5
Heat oven to 190ºC
6
Lightly coat baking sheet with non-stick spray. Shape dough into 3cm balls and roll into remaining cup of nuts to coat lightly. Place on baking sheet
7
Using your thumb or a wooden spoon handle, make a depression in each cookie. Fill with 1/2 teaspoon Raspberry Jam. Bake 20-25 mins until golden
8
Cool on baking sheet for 5 minutes then sprinkle with icing sugar if desired
9
Transfer to wire racks and cool completely
10
Store in an airtight container

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