Apricot Almond Thumbprint Cookies
Tender almond butter cookies rolled in crushed almonds and filled with homemade tangy apricot jam. The little wells of fruit make them look far fussier than they are.
MediumDifficulty25 minPrep14 minCook28 servingsServings120Calories
Steps
- Make the apricot filling first: simmer the chopped apricots, honey, lemon juice, and 1/3 cup water in a small saucepan over medium-low heat for 8-10 minutes, until the fruit softens and the liquid thickens to a jammy paste.
- Mash the filling with a fork until spreadable, then scrape it into a bowl and cool completely.
- Whisk the all-purpose flour, almond flour, and salt together in a medium bowl.
- Beat the butter and granulated sugar in a stand mixer on medium speed for 3 minutes, until pale and fluffy, then beat in the egg yolk, almond extract, and vanilla.
- Add the dry ingredients in two additions on low speed, mixing just until a soft dough forms.
- Roll the dough into 1-inch (2.5 cm) balls, about 20 g each, and place them 2 inches (5 cm) apart on parchment-lined baking sheets.
- Whisk the reserved egg white with 1 tsp water, dip each ball into it, then roll in the crushed sliced almonds.
- Press a deep well into the center of each cookie with your thumb or the rounded back of a 1/2 tsp measure.
- Bake at 350°F (175°C) for 10 minutes, then remove the sheets and press the wells down again if they have puffed up.
- Fill each well with about 1 tsp of the cooled apricot filling and bake for 3-4 minutes more, until the edges are pale gold; cool on the pan for 10 minutes before transferring to a rack.