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Almond-Raspberry Thumbprints

Yield: about 4 dozen Prep 32 mins Bake 350°F 13 mins  per batch


  • 1 1/2 cups  blanched slivered almonds
  • 1 cup  butter, softened
  • 3/4 cup  sugar
  • 1/2 teaspoon  almond extract
  • 2 cups  all-purpose flour
  • 1/8 teaspoon  salt
  • 1/4 cup  seedless raspberry jam


1. Heat oven to 350 degree F. Place almonds on a jelly-roll pan and bake until golden but not brown, about 5 minutes. Cool. Pulse the almonds in a food processor until finely chopped. Beat the butter, sugar, and almond extract in a large mixing bowl at medium speed until light and fluffy. Beat in chopped almonds. Reduce speed to low, and beat in the flour and salt just until combined.

2. Shape dough into 1-inch balls. Place the balls 2 inches apart on ungreased cookie sheets. With your index finger (or a child's thumb), press down the center of each ball to make a deep well. Bake 6 minutes. Remove from oven and carefully re-press fingerprint. Spoon about 1/4 teaspoon jam into each indentation. Return to oven and bake until edges are golden, about 6 to 8 minutes more. Transfer cookies to a wire rack to cool. Repeat with remaining dough and jam. Makes about 4 dozen.

Nutrition Facts

  • cal.(kcal)94,
  • Fat, total(g)6,
  • chol.(mg)10,
  • sat. fat(g)3,
  • carb.(g)9,
  • pro.(g)1,
  • sodium(mg)46,
  • Percent Daily Values are based on a 2,000 calorie diet