Raspberry Almond Thumbprints

I will be quick about this because there are still things I’d like to get done this evening before the next episode of Downton Abbey starts.  Yes, I am planning my evening around a TV show.  I’d bet a batch of these cookies that I’m not alone in my evening plans.  Of the cookies that I made for the holidays, these were my favorite.  I’m a real sucker for almond and raspberry combinations, and these cookies definitely hit the mark.  As an added bonus, they are light, fluffy, and beautiful.  You won’t be disappointed if you make them!  So, now that you have the details on these awesome cookies, I am going to return to my exciting task of cleaning out my closet.  Enjoy (the cookies and Downton Abbey)!

 

Notes:
Almond paste is different than marzipan. Generally almond paste is available in a can and in a tube.  I always use the paste in the can because I think it tastes better.  To easily get the almond paste out of the can, rinse both the bottom and top lids of the can and dry them.  Use a can opener to cut off the top lid.  Flip the can over, cut the bottom lid, and then use it to push the paste through the can like a push pop.  Be careful you don’t cut yourself on the can.  The can I buy says it has 227 grams of almond paste in it. When I measured the weight of the almond paste, it was 234 grams.  As long as you use around 230 grams, you should be fine.  Almond paste can be difficult to incorporate into the butter.  Grating it on the large holes of a box grater will make it easier to incorporate.

I scoop all of my dough balls at one time onto a large plate, roll them to smooth the edges, then roll them in the sugar, and finally place them on the cookie sheet.  It just seems more efficient that way.  I rolled these in turbinado sugar because the sugar granules are a little larger than those of regular granulated sugar.  If you don’t have turbinado, you can use regular sugar.  Using the end of a wooden spoon is easier and more precise than using your thumb for the indentation.  I don't have a wooden spoon with a handle that is a half-inch thick, so I make a first indentation with the spoon handle and then gently press around it some more to enlarge the hole.  If you don't make it larger, it will still work, but you won't be able to add as many preserves to the cookies.  I always use a clean wooden spoon to deepen the indentation after the first round of baking because I want to make sure I don't introduce any raw eggs to the cookies in case the remaining time in the oven won't be enough to fully cook the egg residue.  I used Dickinson's Seedless Cascade Mountain Red Raspberry Preserves for this recipe.  I like to pipe the preserves into the indentations because it is quick, clean, and much easier than fumbling with a spoon.  You can use a piping bag or a Ziploc bag with one of the corners cut off to pipe it.

Adapted from Cranberry Orange Pistachio Thumbprints

Ingredients:
1 227 g can of almond paste
2¼ cups (305 g) all-purpose flour
¼ teaspoon (2 g) salt
1 cup (2 sticks; 227 g) unsalted butter, room temperature
½ cup (103 g) granulated sugar
2 egg yolks
1 teaspoon vanilla extract
2 teaspoons almond extract
1 cup (284 g; 10 oz) seedless raspberry preserves
additional sugar for rolling, preferably turbinado

Yields about 4½-5 dozen cookies

Grate, Whisk, Cream, Stir, Shape, Bake:
Adjust the oven racks to the upper and lower thirds of the oven, and preheat to 350ºF.  Line two cookie sheets with parchment or Silpat mats, and set aside.  Over a large plate, grate the almond paste using the large holes on a box grater, and set aside.  In a medium-sized bowl, whisk together the flour and salt, and set aside.  In a separate bowl, beat the butter until it is light and fluffy.  Add the grated almond paste and granulated sugar, and beat at medium speed until fully incorporated and no more lumps of almond paste remain.  It will take at least 3 minutes and the mixture will be very fluffy.  Scrape down the edges of the bowl and beater halfway through.  Add the yolks and vanilla and almond extracts at the same time, and beat until incorporated.  Stir in the flour mixture with a wooden spoon.  Scrape the bowl well to ensure that there are no remaining flour bits.  The dough will be very fluffy and a little delicate feeling. 

Shape, Bake, Warm Preserves, Re-Indent, Pipe, Bake, Cool:
Use a cookie scoop or two spoons to scoop out a tablespoon (approximately 13 grams) of dough.  Place the dough ball on a plate, and then repeat with the remaining dough.  Roll a dough ball between your palms to smooth out the edges, taking care not to over compress the dough, and place it back on the plate.  Repeat with the remaining dough.  Once all of the dough balls are smoothed, roll them in the sugar and place the dough balls on the prepared cookie sheet.  Once the cookie sheets are full, use the end of a handle of a wooden spoon to indent each cookie a little more than halfway through. Make the indentation about a half-inch wide. Bake the cookies at 350ºF for 10 minutes.

While the cookies bake, warm the preserves in a small pan over medium-low heat.  Line a drinking glass with a piping or Ziploc bag, and top the bag with a fine mesh strainer.  Once the preserves are nice and runny (i.e., hot), strain them through the fine mesh strainer into the prepared bag.  (The strainer will remove any lumps.)  When it is time to pipe the preserves into the cookie indentations, snip off the corner of the bag.

Remove the cookies from the oven.  Use a clean wooden spoon end to gently press down on the indentations again to deepen them.  Pipe the preserves into the indentations. Don't overfill the holes, because the preserves may run out.  Return the cookies to the oven, and bake for another 4-6 minutes or until the cookies are set.  Don’t allow the cookies to become overly browned. Transfer the cookies to a rack to cool.  Repeat with any remaining dough.  Store cooled cookies in an airtight container between layers of wax paper at room temperature or in the freezer.

Pin It