Strawberry and Almond Thumbprint Cookies

Strawberry Almond Thumbprint Cookies
I think I am starting to enjoy baking. This is a real turning point for someone like me, because you see, for so long, I have associated baking with stress, tears and wanting to pull out my hair in frustration. 

These strawberry and almond cookies (or biscuits as we call them over here in Britain) however were a delight to make. Perhaps it’s because I am, dare I say it, slightly improving in the baking arena, or perhaps it is simply because these cookies were so darned simple to make. Whatever the case, these cookies were a huge hit with my family. I made them this weekend and actually had to refrain from eating too many to ration the remaining cookies.

The almond, shortbread like base of the cookie is so soft and buttery, that it really feels like it’s melting in your mouth. And while there is a nuttiness to the cookie, it is not too sweet which allows the sweetness of the jam to come through.

This recipe comes from the very talented Amy at Very Culinary. She originally used apricot jam for this recipe but I substituted it with strawberry jam. I also added the strawberry jam before baking, which I think helped the jam set to a slightly firmer consistency. I was expecting these cookies to taste good, but I really didn’t expect them to taste that good. So if you have a spare 20 minutes in the week, try this recipe out!

Almond and Strawberry Thumbprint Cookies

Makes: 12-15

Prep time: 10 minutes

Cooking Time: 10-15 minutes 

Original Recipe from Very Culinary

Adapted by Abida at The Red Lychee


Ingredients:

1/2 cup butter
1/4 cup icing sugar
1/2 teaspoon vanilla
1 cup flour
1/4 cup ground almonds
Pinch of salt
1/3 cup of strawberry jam (plus more if needed)




Method:



1) Preheat oven to 170°C and line a baking tray with baking paper.


2) Cream together butter and sugar. Add vanilla. In a separate bowl, sieve flour, ground almonds and a pinch of salt. Gradually add the dry ingredients to the creamed butter and sugar. Gently stir until the mixture comes together. Do not over mix or knead. 


3) Shape the mixture into small balls and place on the baking tray, spacing the balls about an inch apart. Gently press your thumb or the back of a small melon baller into the balls to make the indentation in the balls of dough. Add about a quarter of a teaspoon of jam to the indentation. Do not over fill as it may overflow in the oven. 


4) Bake for about 12-15 minutes. The biscuits should be a light golden colour. If you bake them for slightly less time, they will be softer inside. Allow to cool before eating. 

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