Thumbprint Cookies with Pine Nuts and Cherry Jam
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Quantity: 20 pcs.
Complexity: easily
Quantity: 20 pcs.
Miniature Thumbprint Cookies are among the most popular Christmas cookies. These little treats are delicious, colorful, and fun to make with the whole family. Bake these lightly citrus-flavored almond cookies, topped with whole pine nuts, and fill each cavity with cherry jam. Since this recipe requires you to stamp the cookies while they're still warm and soft, it's best to save your thumb and use a small measuring spoon.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 200 g almond paste
- 3/4 cup powdered sugar
- 0.5 tsp. grated lemon zest
- 1/4 teaspoon salt
- Protein of 1 large egg
- 1/3 cup premium flour
- 1 cup pine nuts
- 3 tablespoons cherry jam
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Cooking the dish according to the recipe:
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper. Crumble the almond paste and place it in a large bowl. Add the sugar, lemon zest, and salt. Beat with a mixer on medium speed until the mixture resembles fine crumbs, about 1 minute. Increase the mixer speed to medium and beat in the egg white. Beat for about 2 minutes. Reduce the mixer speed to low and beat in the flour.
- Scoop 1 tablespoon of dough into balls, then roll them in pine nuts to coat completely. Place them on the prepared baking sheet, spacing them 2.5 cm apart. Using a thin wooden spoon handle or a chopstick, make an indentation in each ball.
- Bake until the cookies are set around the edges but still soft in the center, 22-26 minutes. Use the back of a small measuring spoon to make more indentations while the cookies are still hot. Fill each indentation with cherry jam. Let the cookies cool completely on the baking sheet.
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