Pomegranate Jelly Almond Thumbprints
Glistening, jewel-like pomegranate jelly is the crowning glory of these almond thumbprint cookies.
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cup slivered almonds (6 ounces)
2/3 cup granulated sugar - divided use
1 cup (2 sticks) unsalted butter, softened
1 1/2 teaspoons pure vanilla extract
2 large eggs, separated
1/3 cup sliced or slivered almonds, finely chopped, for garnish, optional
3/4 cup pomegranate jelly*
Confectioners’ (powdered) sugar, for garnish, optional
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or leave ungreased.
- Combine flour and salt in a bowl; set aside.
- Combine almonds and 1/3 cup of sugar in a food processor fitted with a metal blade. Pulse until finely ground. (Be careful not to grind to a paste).
- Combine butter and remaining sugar in a medium bowl. Cream together until light and fluffy. Add ground almond and sugar mixture. Mix to combine. Add vanilla and egg yolks. Mix to combine. Mix in flour.
- Roll dough into walnut-size balls and place 2 inches apart on baking sheets. Dip your thumbs in flour and use to make a deep indentation in center of each cookie.
- Whisk egg whites to loosen them and then brush outside of each cookie with egg white. Scatter a few chopped almonds on outer edge of each cookie if desired. Fill each center with 1/2 teaspoon of jelly.
- Bake until edges are golden brown, 15 to 18 minutes. Remove from oven. If needed, immediately add another 1/4 teaspoon of jelly to each cookie. Let stand for 3 to 4 minutes.
- Transfer to cooling racks with a thin metal spatula. Dust with confectioners’ sugar if desired.
Makes about 4 dozen.
*Pomegranate jelly may be found in specialty food stores.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.