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Nutrition Facts

Serving Size 1 cookies 18g

Recipe makes 24 cookies)

The following items or measurements are not included below:

matzo cake meal

Calories 89
Calories from Fat 57 (63%)
Amount Per Serving %DV
Total Fat 6.3g 9%
Saturated Fat 2.7g 13%
Monounsaturated Fat 2.5g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 18mg 6%
Sodium 29mg 1%
Potassium 36mg 1%
Total Carbohydrate 7.6g 2%
Dietary Fiber 0.5g 1%
Sugars 6.6g
Protein 1.3g 2%

how is this calculated?

Passover Almond Thumbprint Cookies

Recipe #364187 | 40 min | 25 min prep | add private note

By: blucoat
Apr 2, 2009

These delicate little almond cookies, from "Gourmet" (April 2006), are really delicious. They don't taste like Passover cookies and are good enough to eat year-round. The contrast between the crisp cookie and gooey-sweet jam is pretty addictive; you may want to double the recipe. You can substitute a whole almond for the jam, if you prefer. If you like marzipan, you'll love these! And they are quick to whip up. Dough requires 1/2 hour to chill.

24 cookies (change servings and units)

Ingredients

  • 3/4 cup sliced blanched almond, toasted and cooled
  • 2/3 cup sugar
  • 2/3 cup matzo cake meal
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled slightly (1 stick)
  • 1 large egg, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 tablespoons fruit jam, such as raspberry, strawberry, or apricot

Directions

  1. 1
    Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. (Be careful not to grind to a paste.) Transfer to a bowl and stir in butter, egg, and extracts until combined well. Chill dough, covered, until firm, about 30 minutes.
  2. 2
    While dough chills, put oven rack in middle position and preheat oven to 350°F.
  3. 3
    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 center of each ball using your thumb, index finger, or the rounded end 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, 14 to 18 minutes. Transfer cookies to a rack and cool completely.

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