Roasted Almond Thumbprints Recipes

ALMOND THUMBPRINT COOKIES

Steps:

• 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.
• While dough chills, put oven rack in middle position and preheat oven to 350°F.
• 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, 10 to 12 minutes. Transfer cookies to a rack and cool completely.

ROASTED ALMONDS

Steps:

• Preheat oven to 325°F.
• Toss all ingredients together in a large bowl.
• Line a baking sheet with parchment paper or foil.
• Roast almond mixture until lightly toasted and skins are just beginning to split (about 20 minutes).
• Let cool.

ALMOND THUMBPRINT COOKIES

Steps:

• For cookies:.
• Cream butter and sugar.
• Beat in the flour, extract and salt.
• Stir in the pecans.
• Shape dough into 1-inch balls and place on ungreased cookie sheet.
• Make thumbprint in each cookie.
• Bake at 300°F for 20-30 minutes.
• Let cool.
• For Icing:.
• Mix all Icing ingredients and thin with a little milk if needed , to make a smooth icing . You may add a drop or two of food color to tint the icing . Fill cooled cookies with icing.