Introduction
Raspberry Almond Thumbprint Cookies are a classic confection, beloved for their tender, buttery texture and the bright burst of fruit jam nestled in the center. These cookies are a staple during the holidays, but simple enough for any weekend baking project. Originating from traditional European butter cookies, the addition of ground almonds elevates the flavor profile, creating a delicate crumbliness that perfectly complements the sweet, tart raspberry filling. They are visually stunning, easy to make, and guaranteed to disappear quickly from any dessert plate.
Ingredients
- 1 cup (225g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ¼ cup (30g) powdered sugar (confectioners’ sugar)
- 1 large egg, separated (yolk for dough, white for coating)
- 1 teaspoon almond extract
- 2 cups (240g) all-purpose flour
- ½ teaspoon salt
- ¾ cup (75g) almond meal or finely ground almonds
- 1 cup (100g) sliced or chopped almonds (for rolling)
- ½ cup (150g) high-quality raspberry jam or preserves
Step-by-step Preparation
- Prepare the Dough Base: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a large bowl or stand mixer, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy (about 3–4 minutes).
- Add Wet and Dry Ingredients: Beat in the egg yolk and the almond extract until fully combined. In a separate bowl, whisk together the flour, salt, and almond meal. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough just comes together. Do not overmix.
- Chill and Shape: Wrap the dough tightly in plastic wrap and chill for at least 30 minutes. This prevents spreading and makes the dough easier to handle. Once chilled, roll the dough into 1-inch (2.5 cm) balls.
- Coat and Roll: Place the reserved egg white in a shallow dish and whisk lightly. Place the chopped almonds in another shallow dish. Dip each dough ball first into the egg white, letting the excess drip off, and then roll it completely in the chopped almonds.
- Make the Thumbprints: Place the coated balls on the prepared baking sheets. Use your thumb or the back of a rounded ½ teaspoon measuring spoon to gently press an indentation into the center of each ball. Be careful not to press all the way through.
- Bake and Fill: Bake for 8 minutes. Remove the trays from the oven and use the measuring spoon again to firmly redefine the indentation (as the dough puffs up during baking). Spoon about ½ teaspoon of raspberry jam into each indentation. Return the cookies to the oven and bake for an additional 4–7 minutes, or until the edges are lightly golden.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
Thumbprint cookies, particularly those made with almond flour and butter, are rich in flavor and healthy fats. Each cookie (assuming 30 servings) contains approximately 100–120 calories. Almonds contribute beneficial monounsaturated fats, Vitamin E, and magnesium. While high in natural sugars due to the jam filling, they offer a satisfying energy boost. For those managing sugar intake, use an unsweetened or low-sugar jam alternative.
Storage
Store cooled Raspberry Almond Thumbprint Cookies in an airtight container at room temperature for up to 5 days. If you plan to make them ahead, the unbaked dough can be wrapped tightly and refrigerated for up to 3 days, or frozen for up to 3 months. Baked cookies freeze well for up to one month; thaw them overnight in the refrigerator before serving.
Conclusion
These beautiful thumbprints are perfect served alongside a strong cup of coffee or a delicate afternoon tea. For a variation, try substituting the raspberry jam with apricot, strawberry, or lemon curd. For an extra touch of elegance, dust the cooled cookies lightly with powdered sugar before serving. No matter how you serve them, the combination of rich almond and bright raspberry is a guaranteed crowd-pleaser.