Pomegranate Jelly Almond Thumbprints

Recipe by Charlotte J
READY IN: 30mins




  • Preheat oven to 350 degrees.
  • Line baking sheets with parchment paper or leave ungreased.
  • Combine flour and salt in a bowl and set aside.
  • Combine almonds and 1/3 cup of sugar in a food processor fitted with a metal blade.
  • Pulse until finely ground. (Be careful not to grind to a paste).
  • Combine butter and remaining sugar in a medium bowl.
  • Cream together until light and fluffy.
  • Add ground almond and sugar mixture combine to mix.
  • Add vanilla and egg yolks combine to mix.
  • Mix in flour.
  • Roll dough into walnut-size balls and place 2 inches apart on baking sheets.
  • Dip your thumbs in flour and use to make a deep indentation in center of each cookie.
  • Whisk egg whites to loosen them and then brush outside of each cookie with egg white.
  • Scatter a few chopped almonds on outer edge of each cookie if desired.
  • Fill each center with 1/2 teaspoon of jelly.
  • Bake until edges are golden brown, 15 to 18 minutes.
  • Remove from oven.
  • If needed, immediately add another 1/4 teaspoon of jelly to each cookie.
  • Let stand for 3 to 4 minutes.
  • Transfer to cooling racks with a thin metal spatula.
  • Dust with confectioners’ sugar if desired.