Use your thumb to press a small hollow into the middle uncooked cookie mixture and fill it with whatever jam you have in the fridge.
Almond Jam Drops (Thumbprint Cookies) Recipe
Makes about 20
Ingredients:
1 vanilla bean
100g cold butter
50g icing sugar
50g ground almonds
150g plain flour
1 egg yolk
150g jam
50g sugar
1 tbsp vanilla sugar
Method:
Slice the vanilla bean in half lengthwise, then scrape out the seeds. Cut the butter into small pieces. Place the scraped vanilla seeds, butter, icing sugar, ground almonds, flour, a pinch of salt and egg yolk into a large bowl and knead to a smooth dough.
Divide the dough in half, then form each portion into a roll. Wrap each roll in baking paper, then place both rolls in the fridge and chill for at least 1 hour.
Preheat the oven to 180°C (160°C fan forced) and then line 2 large baking trays with baking paper. Take an approximately 20g portion of dough and form into a ball. Place the dough ball on the baking tray, then use your thumb to press a small hollow into the middle.
Fill the hollow with jam. Repeat with the remaining dough and jam.
Place one tray at a time on the oven’s middle rack and bake for about 12-14 minutes, or until golden brown. Remove from the oven and allow to cool slightly.
Place the sugar and the vanilla sugar on a flat plate and mix to combine. Roll the biscuits in the sugar mixture while they are still warm, then transfer to a wire rack to cool completely.