Almond Raspberry Thumbprint Cookies

Instructions

1. Prepare the Dough

1. In a mixing bowl, cream together the butter and powdered sugar until pale and fluffy.
2. Add almond flour, all-purpose flour, and salt.
3. Mix gently until a soft dough forms—do not overmix.
4. Cover the bowl and chill the dough for 20–30 minutes to help it firm up.

2. Shape the Cookies

1. Preheat the oven to 350°F (175°C).
2. Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet.
3. Use your thumb (or the back of a spoon) to press a small well into each ball.

3. Fill and Bake

1. Spoon about 1/2 teaspoon raspberry jam into each indentation.
2. Bake for 12–15 minutes, until edges are lightly golden.
3. Allow cookies to cool on the tray before transferring to a rack.

4. Finishing Touch

Once fully cooled, dust with powdered sugar for a snowy, festive effect.

 Methods (Expanded Techniques & Tips)

Creaming Method

Creaming butter and sugar incorporates air, giving the cookies a tender crumb.

Chilling Method

Chilling prevents spreading and helps the almond flour hydrate, improving texture.

Indentation Method

Make the indentation deep enough to hold jam but not so deep that the cookie cracks.
If cracks appear, just pinch them closed gently.

Jam Stabilizing Method

If your jam is runny, stir it on the stovetop for 2–3 minutes to thicken before filling.
Stable jam means prettier centers.