Fruit jam-filled, bite-sized morsels.
Almond Thumbprint Cookies
3/4 cup Mandelin Blanched Almond Flour or Mandelin Natural Almond Flour
2/3 cup sugar
2/3 cup all purpose flour
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
About 2 tablespoons fruit jam, such as raspberry, strawberry or apricot
Mix together almond flour, sugar, all purpose flour, and salt in a food processor until finely ground. Stir in butter, egg, and extracts until combined well. Chill dough, covered, until firm, about 30 minutes.
While dough chills, put oven rack in middle position and preheat oven to 350°.
Drop level tablespoons of dough 1 inch apart onto 2 ungreased baking sheets. Roll dough into balls, then chill until slightly firm, about 10 minutes.
Make a 1/2-inch wide (1/3-inch-deep) indentation in the center of each ball using your thumb, index finger, or the rounded edge of a wooden spoon. Fill each indentation with 1/4 teaspoon jam and bake, 1 sheet at a time, until tops are pale golden and undersides are golden, 10 to 12 minutes. Transfer cookies to a rack and cool completely.
Makes about 2 dozen.