Image credit and gluten free recipe from Gluten Free By Nature>
Who doesn’t love this Holiday Classic? Here’s a wonderful recipe for you from the Almond Board of California. Enjoy and please remember to label and always let party guests know when you are serving nuts.
Almond Thumbprint Cookies created by: Almond Board of California
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- 2 egg yolks
- 2 teaspoons grated lemon peel (optional)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1/4 cup plus 1 cup chopped almonds, roasted*
- 1/2 cup (approximately) apricot or raspberry preserves
- Confectioners sugar (optional)
- Cream butter and sugar using an electric mixer. Add egg yolks, lemon peel (if desired), vanilla extract, almond extract and salt; beat until smooth and fluffy. Mix in flour and 1/4 cup almonds, stirring just until blended. Gather into a ball; cover and refrigerate 1 hour.
- Heat oven to 375°F. Lightly coat a baking sheet with non-stick spray or line with parchment paper. Shape dough to form 1-inch balls; roll into remaining 1 cup almonds to coat lightly. Place 2 inches apart on baking sheet. Using your thumb or a wooden spoon handle, make a depression in each cookie. Fill each with scant 1/2 teaspoon preserves. Bake 20 to 25 minutes or until golden brown. Cool on baking sheet 5 minutes; sprinkle with confectioners sugar, if desired. Transfer to wire racks; cool completely. Store in airtight container.
*To roast chopped almonds, spread in an ungreased baking pan. Place in 350°F oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.