Strawberry Almond Thumbprint Cookies

These little two-bite cookies are not too sweet and have a slightly nutty flavor, thanks to the almonds in the dough. They have a delicate, crumbly melt-in-your-mouth texture similar to shortbread or pecan sandies. It’s well worth the additional effort to make your own jam, but feel free to use whatever fruit jam you have in the fridge. Just be sure to warm it so that the jam is a pourable consistency before topping the cookies.

Almond Cookies

1 3/4 cups almond flour

1 3/4 cups all purpose flour

1/4 teaspoon salt

2 sticks unsalted butter, softened

1/2 cup brown sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 cup finely chopped almonds

3/4 cup Strawberry Jam

Strawberry Jam

2 cups strawberries, hulled and quartered

1 cup sugar

1/4 cup lemon juice

For the cookies:

Preheat oven to 350 F. Line two baking sheets with parchment paper.

Place the almond flour, all purpose flour and salt in a medium bowl and whisk to combine. Place the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment and beat together until light and fluffy, about 2-3 minutes. Add the vanilla and almond extracts and mix until incorporated. Reduce speed to low and slowly add the flour mixture to the butter mixture, and mix until well combined.

Place the chopped almonds in a small bowl. Using a small cookie scoop, roll dough into evenly sized balls. Roll the balls in the chopped almonds to coat all over and set on the baking sheets one inch apart. Make an indentation on the top of each cookie with a small measuring spoon. Place sheet pans in the refrigerator and chill for 15 minutes.

Place baking sheets in the preheated oven and bake for 10 minutes. If needed, use the measuring spoon to repress the indentation if the centers rise. Bake for 5 more minutes, or until the cookies are lightly browned. Before they are set, depress the center again if needed. Set cookies aside to cool while making the jam.

For the jam:

Place strawberries in a small saucepan and mash with a fork. Add the sugar and lemon juice and stir to combine. Place the pan over medium-low heat, and stir until the sugar is completely dissolved. Increase heat to medium and bring the mixture to a simmer. Simmer stirring frequently, until jam is reduced and thickened, about 20 minutes. Remove from the heat and skim the top of any foam.

Pour 1 tablespoon of hot jam into the indentation of each cookie. Allow the jam to cool and set before serving.