Pomegranate Jelly Almond Thumbprints
Delight your taste buds with the irresistible combination of tart pomegranate jelly and nutty almond flavors in these Pomegranate Jelly Almond Thumbprints. Perfectly buttery and lightly sweetened, these thumbprint cookies feature a tender almond-infused dough rolled in finely chopped almonds for a satisfying crunch. Each cookie is then filled with a jewel-like dollop of pomegranate jelly, adding a pop of flavor and color that makes them as visually stunning as they are delicious. Quick to prepare with just 20 minutes of prep time, these melt-in-your-mouth cookies are ideal for holiday gatherings, afternoon tea, or gifting. Impress your guests with these elegant yet approachable treats that strike the perfect balance between sweet and savory.
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Recipe Information
Ingredients
- 227 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 1 teaspoon Pure vanilla extract
- 0.5 teaspoon Almond extract
- 260 grams All-purpose flour
- 60 grams Finely ground almond flour
- 0.25 teaspoon Salt
- 120 grams Pomegranate jelly
- 1 large Egg
- 70 grams Sliced almonds, finely chopped
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the vanilla extract and almond extract to the butter mixture and mix until combined.
In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
In a small bowl, lightly beat the egg. Place the finely chopped sliced almonds in another small bowl.
Scoop about 1 tablespoon of dough and roll it into a ball. Dip the dough ball into the beaten egg, then roll it in the chopped almonds to coat.
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Using your thumb or the back of a small spoon, gently press an indentation into the center of each dough ball.
Fill each indentation with a small amount of pomegranate jelly (about 1/2 teaspoon).
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.6 g | 333% | |
| Saturated Fat | 123.6 g | 618% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 715 mg | 238% | |
| Sodium | 766 mg | 33% | |
| Total Carbohydrate | 455.6 g | 166% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 227.6 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 440 mg | 34% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1388 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
