Almond Thumbprint Jam Bars with Lemon Glaze

Why You’ll Love This Recipe

• All the joy of thumbprint cookies without scooping—just press, fill, and bake as a slab.
• Buttery almond cookie base with bright, jammy raspberry centers and a tangy lemon drizzle.
• Easy to transport, cut, and share—perfect for gatherings and bake sales.
• Flexible: swap in your favorite jam and adjust the citrus in the glaze.

Grocery List

• Produce: 1 lemon (for zest and juice)
• Dairy: Unsalted butter, 1 large egg, 1 large egg yolk
• Pantry: All-purpose flour, almond flour, granulated sugar, powdered sugar, seedless raspberry jam, almond extract, vanilla extract, baking powder, fine salt, optional sliced almonds, parchment paper

Full Ingredients

Almond Cookie Base

• 1 cup (226 g) unsalted butter, softened to room temperature
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (30 g) powdered sugar
• 1 large egg + 1 large egg yolk, room temperature
• 1 1/2 tsp almond extract
• 1 tsp vanilla extract
• 1 3/4 cups (220 g) all-purpose flour
• 1 cup (96 g) fine almond flour
• 1/4 tsp baking powder
• 1/2 tsp fine salt

Raspberry Jam Centers

• 3/4 cup (240 g) seedless raspberry jam, slightly warmed
• Optional: 1/3 cup (30 g) sliced almonds for sprinkling

Tangy Lemon Glaze

• 1 cup (120 g) powdered sugar
• 2–3 tbsp fresh lemon juice (start with 2 tbsp, add more to thin)
• 1 tsp finely grated lemon zest
• Pinch fine salt

Step-by-Step Instructions

Step 1: Prep the pan and oven

Heat the oven to 350°F (177°C). Line a 9×13-inch metal baking pan with parchment paper, leaving a 1–2 inch overhang on the long sides to create a sling for easy removal. Lightly mist or butter the pan to help the parchment stick flat.

Step 2: Whisk dry ingredients

In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside. Having the dry ingredients ready prevents overmixing once you add them to the butter.

Step 3: Cream butter and sugars

In a large bowl using a hand mixer (or a stand mixer fitted with the paddle), beat the softened butter, granulated sugar, and powdered sugar on medium speed until light and fluffy, 2–3 minutes. Scrape the bowl. Beat in the egg and egg yolk until smooth, then add the almond extract and vanilla extract.

Step 4: Make the dough and press into the pan

Add the dry ingredients to the butter mixture and mix on low just until a soft dough forms and no dry streaks remain. Transfer dough to the prepared pan. Lay a sheet of parchment over the top and use your hands or the flat bottom of a measuring cup to press the dough into an even layer (about 1/2 inch thick). Chill in the refrigerator for 10 minutes to help the dough hold the wells.

Step 5: Create the thumbprint wells and add jam

Warm the raspberry jam briefly in the microwave (10–15 seconds) or in a small saucepan just until loosened. Using the back of a rounded 1/2-teaspoon measure or your thumb, press 24 evenly spaced wells in a 4×6 grid across the dough. Each well should be roughly 3/4 inch wide and 1/4–1/3 inch deep. If edges crack, simply press them back together.

Spoon 1 to 1 1/2 teaspoons jam into each well, taking care not to overfill. If using, sprinkle sliced almonds over the surface, concentrating them between the jam wells.

Step 6: Bake and cool

Bake for 23–28 minutes, rotating the pan halfway, until the edges are lightly golden and the jam is bubbling. Transfer the pan to a rack and cool for 15 minutes. Use the parchment sling to lift the slab out of the pan and cool completely on the rack, about 60 minutes, before glazing.

Step 7: Glaze, set, and slice

In a small bowl, whisk powdered sugar, lemon zest, and 2 tablespoons lemon juice to a thick but pourable drizzle; add more lemon juice a few drops at a time if needed. Drizzle the glaze diagonally over the cooled slab in thin ribbons. Let the glaze set for 20–30 minutes. Using a long, sharp knife, cut along the jam grid into 24 bars, wiping the blade between cuts for clean edges.

Pro Tips

• Use a light-colored metal pan for even browning; glass pans tend to overbrown edges.
• Measure flour accurately (ideally by weight). Too much flour = dry bars.
• Chilling the pressed dough helps the wells keep their shape and prevents jam from spreading.
• Loosen jam gently so it spoons cleanly; over-warming makes it runny.
• For ultra-clean slices, chill the glazed slab 10 minutes and wipe the knife between cuts.

Variations

• Jam swap: Try blackberry or cherry jam; pair the glaze with orange or lime zest to match.
• Extra almond crunch: Increase sliced almonds to 1/2 cup and sprinkle generously before baking.
• Chocolate drizzle: Skip the lemon glaze and drizzle 3 oz melted white chocolate over cooled bars.

Storage & Make-Ahead

Store bars in an airtight container at room temperature for up to 3 days, layering with parchment. Refrigerate up to 1 week. For longer storage, freeze unglazed bars, well wrapped, for up to 2 months; thaw, then add the lemon glaze. To get ahead, bake the slab a day in advance, wrap tightly, and glaze on the day you plan to serve.

Nutrition (per serving)

Approximate per bar: 210 calories; 10 g fat; 27 g carbohydrates; 2–3 g protein; 1 g fiber; 85 mg sodium; 16 g sugars. Values are estimates.