Strawberry Almond Thumbprint Cookies
Strawberry Almond Thumbprint Cookies are buttery, melt-in-your-mouth treats coated with crunchy flaked almonds and filled with sweet strawberry marmalade. Perfect for dessert, tea-time snacks, or festive occasions, these easy-to-make cookies are a delightful balance of flavor and texture.
Strawberry Almond Thumbprint Cookies are delightful, buttery treats that combine the crunch of flaked almonds with the sweet, fruity flavor of strawberry marmalade. These cookies feature a soft, melt-in-your-mouth texture with a slightly crisp almond coating. Each cookie is crafted with a signature thumbprint indentation, filled with vibrant strawberry jam that adds both color and flavor. Perfect for festive occasions, tea parties, or a simple indulgent snack, these cookies are as beautiful as they are delicious. Their delicate balance of sweetness and nutty aroma makes them a crowd favorite!
Ingredients
- 125 g butter
- 100 g sugar
- 1 tsp vanilla flavor
- A pinch of salt
- 2 eggs
- 100 ml oil
- 2 teaspoons cornstarch
- About 500 g flour (added gradually)
- 6 g baking powder
- 6 g sweetened condensed milk
- Flaked almonds
- 1 egg white
- Strawberry marmalade
Nutritional Information
- Calories: 120
- Protein: 2g
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrate: 11g
- Sugar: 5g
- Fiber: 1g
- Sodium: 25mg
- Cholesterol: 20mg
Directions
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In a bowl, cream together the butter, sugar, vanilla flavor, and a pinch of salt.
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Add the eggs, oil, and cornstarch to the mixture. Stir until well combined. Gradually add the flour and baking powder, mixing until a soft dough forms.
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Shape the dough into small balls, then gently flatten them into rounds. Coat each round with egg white and press into the flaked almonds to cover.
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Place the prepared rounds on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C (356°F) for 15 minutes, or until lightly golden.
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Once baked and cooled slightly, spoon strawberry marmalade on top of each cookie. Serve and enjoy!
