Jam & Almond Thumbprints

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Delicious bite-sizes baking that uses up the last of the jam jar! It’s easy to do and you’ll have a new family favourite in the baking tin.

INGREDIENTS

  • 230g butter, softened
  • 1 cup sugar
  • 2 egg yolks
  • 2 tsp grated lemon peel (optional)
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 1/2 cups flour
  • 1 1/4 cups cooking nuts, (process more in food processor)
  • non stick cooking spray
  • approx 1/2 cup Barker's Raspberry Jam (or  your favourite Barker's jam)
  • icing sugar (optional)

METHOD

  1. In an electric mixer bowl, beat together butter and sugar until creamy.
  2. Add egg yolks, lemon peel, vanilla extract and salt and beat well.
  3. Mix in flour and 1/4 cup nuts until blended.
  4. Mould into a ball, cover in plastic wrap and refrigerate for 1 hour.
  5. Heat oven to 190ºC.
  6. Lightly coat baking sheet with non-stick spray. Shape dough into 3cm balls and roll into remaining cup of nuts to coat lightly. Place on baking sheet.
  7. Using your thumb or a wooden spoon handle, make a depression in each cookie. Fill with 1/2 teaspoon Raspberry Jam. Bake 20-25 mins until golden.
  8. Cool on baking sheet for 5 minutes then sprinkle with icing sugar if desired.
  9. Transfer to wire racks and cool completely.
  10. Store in an airtight container.
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