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–+ servings

Raspberry Thumbprint Cookies with Almond Slices and Ground Hazelnut

Indulge in the perfect combination of sweet raspberry and nutty almond with these delicious hazelnut thumbprint cookies. They're sure to become your new favorite!
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4.91 from 33 votes
Delectable raspberry almond thumbprint cookies placed in a green bowl, next to red Christmas baubles.
Prep Time:30 minutes
Cooling Time:30 minutes
Total Time:1 hour

Equipment

Ingredients

  • 2 ½ cups Cake Flour
  • 1 pinch Baking Powder
  • 1 cup Powdered Sugar
  • 1 ¾ tsp Vanilla Sugar
  • ½ cup Ground Hazelnut
  • 3 Egg yolk
  • 8 oz Butter can be substituted with margarine.
  • 1 Egg white for brushing
  • 1 ¼ cups Almond slices for sprinkling
  • ½ cup Raspberry jam for filling
Metric - US Customary

Instructions

  • Mix 2 ½ cups Cake Flour and 1 pinch Baking Powder and sift into a large mixing bowl.
    2 ½ cups Cake Flour, 1 pinch Baking Powder
    Sift the flour and baking powder into a mixing bowl.
  • Make a dent in the center and add the remaining ingredients in order (1 cup Powdered Sugar, 1 ¾ tsp Vanilla Sugar, ½ cup Ground Hazelnut, 3 Egg yolk, 8 oz Butter in pieces).
    1 cup Powdered Sugar, 1 ¾ tsp Vanilla Sugar, ½ cup Ground Hazelnut, 3 Egg yolk, 8 oz Butter
    Make a dent in the center and add the remaining ingredients in order (powdered sugar, vanilla sugar, grated hazelnuts, yolks, butter in pieces).
  • From the center, quickly knead everything into a smooth dough. (Ideally, by hand, but it also works with a stand mixer with a dough hook.) Leave to rest in the refrigerator for 1/2 hour.
    Combine the butter with the brown and the white sugar.
  • Cut out small pieces from the cold dough with a tablespoon and shape into balls.
    Roll the cut out dough between your hands, creating a small cookie ball.
  • Place the balls on a baking sheet lined with baking paper and make an indent in the center with your thumb.
    Use of your thumb to indent the center of each cookie ball.
  • Brush with 1 Egg white and sprinkle with Almond slices (1 ¼ cups Almond slices should be enough for all those cookies).
    1 Egg white, 1 ¼ cups Almond slices
    Brush the cookies with egg white.
  • Then, using a teaspoon or (easier) a piping bag, fill the raspberry jam (½ cup Raspberry jam) into the indentation.
    ½ cup Raspberry jam
    Fill the cookies indentations with raspberry jam.
  • Bake on the bottom half of the preheated oven, top and bottom heat at 190 degrees for 13-17 minutes.
    Raspberry thumbprint cookies prior baking.
  • Let cool on a wire rack. Then, store in a cookie tin lined with greaseproof paper.
    Delectable raspberry almond thumbprint cookies placed on a cooling rack.

Nutrition

Serving: 1Cookie | Calories: 130kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 43mg | Potassium: 38mg | Fiber: 1g | Sugar: 6g | Vitamin A: 170IU | Vitamin C: 0.5mg | Calcium: 16mg | Iron: 0.3mg
Calories: 130kcal
Servings: 38 Cookies
Author: Nora
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