Name: Chocolate–Almond Thumbprint Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 14 serving(s)
Ingredients: 1 1/4 cups (310 ml) unbleached all-purpose flour; 3/4 cup (180 ml) powdered almonds; 1 pinch salt; 1/2 cup (125 ml) unsalted butter, softened; 3/4 cup (180 ml) icing sugar; 1/2 teaspoon (2.5 ml) vanilla extract; 1 egg; 4 oz (115 g) milk chocolate, melted; 28 blanched almonds, toasted

Ingredients

- 1 1/4 cups (310 ml) unbleached all-purpose flour
- 3/4 cup (180 ml) powdered almonds
- 1 pinch salt
- 1/2 cup (125 ml) unsalted butter, softened
- 3/4 cup (180 ml) icing sugar
- 1/2 teaspoon (2.5 ml) vanilla extract
- 1 egg
- 4 oz (115 g) milk chocolate, melted
- 28 blanched almonds, toasted

Preparation

- With the rack in the middle position, preheat the oven to 180°C (350°F). Line a cookie sheet with parchment paper.
- In a bowl, combine the flour, powdered almonds and salt. Set aside.
- In another bowl, cream the butter, sugar and vanilla with an electric mixer. Add the egg and beat until smooth and creamy. Using a wooden spoon, stir in the dry ingredients.
- With floured hands, shape dough into balls, about 15 ml (1 tablespoon) each. Arrange on the cookie sheet. With the tip of a thumb, press the centre of each cookie.
- Bake until the cookies start to brown, about 20 minutes. Let cool on cookie sheet.
- Using a spoon or a small pastry bag, fill the thumbprints with melted chocolate. Lay an almond on the chocolate. Let the chocolate harden for 2 to 4 hours.

Chocolate–Almond Thumbprint Cookies

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet