Blog's Category: Cookies, Holidays, Kid's Favorite, Dessert
These cookies remind to me cookies sold at our famous Italian bakery in Little Italy. They have a lot of coarsely ground almonds and some almond extract that gives an ultimate almond flavor. Drop of apricot jam is a cherry-on-top addition to this cookie.
Please don't skip an almond extract, it gives such a signature flavor to these cookies!
Almond Thumb Cookies
For about 24 medium sized cookies
- 2 cups of whole raw almonds
- 2.5 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/3 tsp salt
- 1/2 cup (1 stick) of butter
- 2 eggs
- 1/2 cup of sugar
- 1/2 cup flavorless olive oil
- 1 tsp almond extract
- 1/2 cup apricot jam
- 1/2 cup sugar powder
- Cool almonds down completely, then coarsely grind them in a food processor.
- In a large bowl stir together flour, baking powder, baking soda, almonds and salt. Set aside.
- In a separate bowl, with a mixer whip butter and sugar until light and creamy. Continuing with a mixer, add eggs, then olive oil, then almond extract.
- Add egg mix to a flour mix, stir until dough forms.
- Use portion-scoop spoon (see pictures below) to drop cookies onto baking sheet with a parchment paper. Make depression in each cookie using your finger knuckle.
- Bake at 340F for a 10 minutes. Take out and fill cookies with about 1/3 tsp apricot jam.
Return to an oven and bake until cookies are light beige, for about 10 more minutes.
- Remove from oven, let it cool down. When completely cooled, roll sides in a sugar powder, or place sugar powder into coffee strainer and shake over cookies to get light even coverage.
- Enjoy!
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In Pictures
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