Add To Recipe Box Add To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

  • robin
    Great idea to use the pomm and almonds together – 12/13/2012
  • rse
    good with any jelly but if you can find pomm, its really special – 12/21/2008


Pomegranate Jelly Almond Thumbprints

Servings: 4-5 dozen


2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cup slivered almonds (6 ounces)
2/3 cup granulated sugar, divided
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*
Powdered sugar, for garnish, optional

Cooking Directions:

Heat oven to 350°F. 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.

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

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.

Enter the food name below and we'll give you a few ideas.