Passover Almond Thumbprint Cookies

Recipe by blucoat
READY IN: 40mins
YIELD: 24 cookies


  • 34
    cup sliced blanched almond, toasted and cooled
  • 23
    cup sugar
  • 23
    cup matzo cake meal
  • 14
    teaspoon salt
  • 12
    cup unsalted butter, melted and cooled slightly (1 stick)
  • 1
    large egg, lightly beaten
  • 12
    teaspoon vanilla extract
  • 14
    teaspoon almond extract
  • 2
    tablespoons fruit jam, such as raspberry, strawberry, or apricot


  • Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. (Be careful not to grind to a paste.) Transfer to a bowl and stir in butter, egg, and extracts until combined well. Chill dough, covered, until firm, about 30 minutes.
  • While dough chills, put oven rack in middle position and preheat oven to 350°F.
  • Drop level tablespoons of dough 1 inch apart onto 2 ungreased baking sheets. Roll dough into balls, then chill until slightly firm, about 10 minutes. Make a 1/2-inch-wide (1/3-inch-deep) indentation in center of each ball using your thumb, index finger, or the rounded end of a wooden spoon. Fill each indentation with 1/4 teaspoon jam and bake, 1 sheet at a time, until tops are pale golden and undersides are golden, 14 to 18 minutes. Transfer cookies to a rack and cool completely.