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A signature Christmastime sweet, our tiny almond-flavored cookies bear the print of the baker's thumb, which is gently pressed into the partially baked cookie to create a well. A dollop of apricot, red currant, or raspberry jam fills the center. If you use fruit preserves you've put up yourself, the signature is even more personal.
Ingredients
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½ cup (1 stick) unsalted butter, room temperature
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½ cup plus 2 tablespoons sugar
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1 large egg yolk, plus 1 large egg white, lightly beaten
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1 teaspoon pure vanilla extract
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1 ¼ cups unbleached all-purpose flour
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¼ teaspoon kosher salt
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½ cup blanched almonds, finely ground
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½ cup jam or preserves, such as apricot, red currant, or raspberry, strained if desired
Directions
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Preheat oven to 325 degrees. With an electric mixer on medium speed, beat butter and 1/2 cup sugar until light and fluffy, about 3 minutes. Add egg yolk and vanilla; beat well. In a separate bowl, whisk together flour and salt; add to butter mixture, beating on low until combined.
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Combine ground almonds with remaining 2 tablespoons sugar in a small bowl. Form dough into 1-inch balls, and dip in beaten egg white, then in almond-and-sugar mixture. Make a deep indentation in the center of each ball with your finger or a wooden spoon. Place 1 inch apart on parchment-lined baking sheets.
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Bake 10 minutes, remove from oven, and press down the centers again. Rotate sheets, and bake until golden brown, 8 to 10 minutes more. Transfer sheets to a wire rack to cool slightly. Fill center of each cookie with about 1 teaspoon jam. Let cool completely. Thumbprints can be stored at room temperature in an airtight container, between parchment, up to 1 day (or 3 days, if not filled with jam).
Joseph De Leo
Cook's Notes
When reshaping the thumbprints after the cookies have baked for 10 minutes, dip your finger in ice water for several seconds and dry before reshaping; this will keep your finger cool. Or, use the bottom of a wooden spoon to make the indentations.