Almond Jam Drops (Thumbprint Cookies)

By Pia Westermann & Photography by Thorsten Suedfels

Almond Jam Drops (Thumbprint Cookies)

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.

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