Wednesday, September 14, 2016

Almond Thumbprint cookies



They have these cute little cookies with jam filled centers at my local grocer. I looked at them fondly as I walked by the display, then a magical word hit me "frangipane!!I" - it's a sweet almond paste that I can whip up with no trouble -and I bet it makes AWESOME cookies! That's a bet I won! Here's how you do it!


Makes about 30 cookies


Ingredients:
2 cups almond meal (or ground almonds)
2 large eggs
1/2 tsp almond (or vanilla) extract
2 tbsp flour
8 tbsp melted butter
2 cups Splenda Granular (or equivalent sweetener of choice)


Sugar Free Preserves (for centers)

  • In a large bowl, mix all the ingredients except the preserves/jelly, unril completely combined.
  • Wrap in plastic wrap
  • Chill completely - at least 1 hour in the refrigerator - preferably overnight
  • Preheat oven to 350 F
  • Form cookies.  I used a small cookie scoop for uniform size and pressed the balls out with a fork for the cross hatch design
  • Using your finger or thumb, make a depression in the middle of each cookie
  • Microwave a small quantity of preserves or jelly and use a spoon to drizzle into the depressions.
  • Bake at 350 10-14 minutes util bottoms and edges begin to brown
  • Allow to cool completely (if you can wait that long!)




Cook's Notes:
Store in a sealed container. Best if eaten within 3 days (that's how long until they were all gone at my house!)
I used Smucker's Sugar Free Strawberry Jelly, but the apricot and orange marmalade are equally delicious. Experiment!


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