Buttery Almond Fig Jam Thumbprint Cookies
These Buttery Almond Fig Jam Thumbprint Cookies are tender, buttery, and filled with sweet fig jam. A simple but elegant cookie that melts in your mouth and is perfect for holidays or everyday baking.
Equipment
- Mixing bowls for dough and dry ingredients
- hand mixer for creaming butter and sugar
- Parchment-lined baking sheet for baking
- Wire cooling rack to cool cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 1 cup almond flour
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 cup fig jam or fig preserves
Instructions
- Preheat oven to 350°F (175°C). In a bowl, beat butter and sugar until light and fluffy. Add egg yolks and vanilla, mix until combined. In another bowl, whisk almond flour, all-purpose flour, and baking powder. Mix dry into wet until just combined. Chill dough 30 minutes.
- Scoop dough by tablespoons, roll into balls, and place on parchment-lined baking sheet. Use your thumb or back of a spoon to press wells into the center.
- Fill each well with fig jam. Bake 15–18 minutes, until edges are golden and jam is bubbly. Cool a few minutes on sheet, then transfer to a rack to cool fully.
Notes
Chilling the dough is key to preventing spreading. Use high-quality fig jam or your favorite preserves. Store in an airtight container at room temperature up to 5 days, or freeze for up to 3 months.
Nutrition
Calories: 145kcalCarbohydrates: 13gProtein: 2gFat: 9gSaturated Fat: 4.5gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 2.8gCholesterol: 25mgSodium: 45mgPotassium: 35mgFiber: 1gSugar: 7gVitamin A: 200IUCalcium: 20mgIron: 0.7mg
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!