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Jammy Thumbprint Amaretti

If you are like us, you have many little pots of jam in your fridge. This recipe offers a great way of using said up and creating something truly delicious in the bargain! The cookies have a macaron-type texture and flavor, and any combination of jams (for plopping in the thumbprint) and nuts (for rolling the dough in) can be used. Success and admiration will easily find you when you bake these — we guarantee!

Jammy Thumbprint Amaretti

3 cups ground almonds
2 cups confectioner’s sugar
2/3 cup flour
1/2 tsp. fine salt
finely grated zest of 1 lemon
3 tsp. runny honey
1 tsp. almond extract
3 egg whites
chopped nuts for rolling
jam or marmalade for the thumbprint

In a large bowl, mix the ground almonds, sugar, flour, and salt. Add the lemon zest, honey, almond extract, and egg whites, stirring into a thick, smooth dough. Wrap in plastic wrap and chill for at least an hour so the dough can firm up and become easy to handle.

Heat the oven to 350°F and line 2 baking sheets with parchment paper. Divide the dough into three equal pieces and, using hands dusted with confectioner’s sugar, roll each into a 10″ log. Roll the log in your choice of chopped nuts, then cut into 11 or 12 equal rounds. Place on a baking sheet and use your thumb to make a print in the center. Fill each with 1/4 tsp. jam and bake for 18-20 minutes, until golden. At this point, if you leave them to cool on the baking sheets, they will become crisper. If you remove them to a wire rack, they will remain a bit chewy. Repeat with the remaining dough.

 

 

 

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