Pomegranate Jelly Almond Thumbprints

Pomegranate Jelly Almond Thumbprints

prep time

minutes
cook time

minute
servings
4-5
dozen

Ingredients











Cooking Instructions

1

Heat oven to 350°F. Line baking sheets with parchment paper or leave ungreased.


2

Combine flour and salt in a bowl; set aside.


3

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).


4

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.


5

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.


6

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.


7

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 powdered sugar if desired.


*Pomegranate jelly may be found in specialty food stores or ordered from J & T Jelly online at www.pomegranatejelly.com.


Ingredients











Cooking Instructions

1

Heat oven to 350°F. Line baking sheets with parchment paper or leave ungreased.


2

Combine flour and salt in a bowl; set aside.


3

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).


4

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.


5

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.


6

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.


7

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 powdered sugar if desired.


*Pomegranate jelly may be found in specialty food stores or ordered from J & T Jelly online at www.pomegranatejelly.com.


Great idea to use the pomm and almonds together
posted by robin on 4/22/2016

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