Almond & Apricot Thumbprint Cookies

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Preparation info

  • Difficulty

    Medium

  • Makes

    12

Appears in

Bake

Bake

By Lorraine Pascale

Published 2017

  • About

I love that baking is so tactile. I am not very good at art, pottery or sculpture, so I get my creative outlet from cooking. This recipe is a ‘must do’ with the kiddies – there will be mess and jam will end up in everyone’s hair, but it will be a fun session with an incredibly tasty result.

Ingredients

  • 200 g butter, softened
  • 100 g caster sugar
  • 1 egg yolk
  • 225 g plain flour
  • 50 g ground almonds
  • 60 g apricot jam
  • icing sugar, to decorate (optional)

Equipment

  • stand mixer or hand-held electric whisk (optional)

Method

Line two baking sheets with baking parchment. Put the butter and sugar together in a bowl and beat it really well until it becomes lighter and fluffier. I like to use my stand mixer fitted with a paddle attachment for this, but a hand-held electric whisk also works, as does a wooden spoon with a bit of elbow grease.

Add the egg yolk, flour and the ground almonds to the butter and sugar mixture and gently mix together until everything is combined – the dough should be quite stiff. Form the dough into a ball and wrap it in cling film, then squish the ball down a little. Place the dough in the fridge for a good hour to firm up.

Preheat the oven to 180°C (fan 160°C/350°F/gas 4) and remove the dough from the fridge. Pull off a bit of the dough (about 50g) and roll it into a ball, about 5cm across. Place the ball on one of the lined baking sheets. Using your thumb, press the centre of the ball so you almost touch the sheet. Repeat with the rest of the dough, to give you twelve cookies in total. Allow plenty of room between each cookie so it can expand. If the dough becomes a little soft then place it into the fridge for 20 minutes to firm up (or into the freezer for 10 minutes).

Fill each thumbprint with 1 teaspoon of the apricot jam, and bake the cookies for 12–15 minutes, or until they are firm to the touch but not too dark in colour.

Remove the baked cookies from the oven and leave them to cool down before you eat them – be careful as the jam gets super hot. Dust with icing sugar, if you like, and serve.