Almond Thumbprint Jam Cookies with Toasted Almonds

Why You’ll Love This Recipe

• Buttery, tender almond shortbread that melts in your mouth.
• Bright pops of raspberry and apricot jam for a pretty, jewel-like center.
• Toasted almond flakes on top add crunch, flavor, and bakery-style looks.
• Perfect for holidays, gifting, or filling a cookie jar all year round.

Grocery List

• Produce: None
• Dairy: Unsalted butter, 1 large egg
• Pantry: Granulated sugar, powdered sugar (optional), all-purpose flour, finely ground almonds or almond flour, sliced almonds, seedless raspberry jam, apricot jam, vanilla extract, almond extract, fine sea salt

Full Ingredients

For the Almond Shortbread Cookies

• 1 cup (226 g) unsalted butter, softened to cool room temperature
• 2/3 cup (135 g) granulated sugar
• 1 large egg yolk, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 teaspoon pure almond extract
• 2 cups (240 g) all-purpose flour, spooned and leveled
• 1/2 cup (50 g) finely ground blanched almonds or almond flour
• 1/2 teaspoon fine sea salt (or 1/4 teaspoon table salt)

For the Jam Filling

• 1/2 cup (160 g) fruit jam, total:
  • 1/4 cup (80 g) seedless raspberry jam
  • 1/4 cup (80 g) apricot jam
  • or 1/2 cup (160 g) of just one flavor, if preferred

For the Almond Topping & Optional Finish

• 1/2 cup (40 g) sliced almonds (almond flakes), for toasting and sprinkling
• 2 tablespoons (about 15 g) powdered sugar, for dusting (optional)

Step-by-Step Instructions

Step 1: Prepare your pans and oven

Preheat your oven to 350°F (175°C) with a rack in the middle. Line 2 baking sheets with parchment paper. This helps the cookies bake evenly and prevents sticking, without the need to grease the pans.

Set out the butter and egg ahead of time so they can come to room temperature; this makes creaming and mixing easier and gives you a tender, even crumb.

Step 2: Cream the butter and sugar

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), add the softened butter and granulated sugar. Beat on medium speed for 2–3 minutes until the mixture looks pale, creamy, and slightly fluffy. Scrape down the sides of the bowl as needed.

Add the egg yolk, vanilla extract, and almond extract. Beat again on medium speed for about 30–45 seconds, just until fully combined. Avoid overbeating at this stage; you want everything blended but not whipped.

Step 3: Add dry ingredients and chill the dough

In a separate bowl, whisk together the all-purpose flour, ground almonds or almond flour, and salt until well combined and no clumps remain.

Add the dry mixture to the butter mixture in two additions, mixing on low speed or stirring with a spatula just until a soft dough forms and no dry streaks of flour remain. The dough should be soft but not sticky.

Gather the dough into a rough ball, flatten it slightly into a thick disk, and cover the bowl tightly (or wrap the dough in plastic). Chill in the refrigerator for about 30 minutes. This short chill helps the cookies hold their shape and prevents excessive spreading in the oven.

Step 4: Shape the cookies and make the thumbprints

Once chilled, use a small cookie scoop or tablespoon to portion the dough into about 24 equal pieces (roughly 1 tablespoon each). Roll each piece between your palms into a smooth ball and place on the prepared baking sheets, spacing them about 2 inches apart.

Using your thumb, the back of a 1/2-teaspoon measuring spoon, or the rounded end of a wooden spoon handle, press a deep indent into the center of each dough ball. Press gently but firmly, being careful not to crack the edges too much. If the dough does crack, just nudge it back together with your fingers so the jam will stay contained.

Step 5: Fill with jam and bake

In a small bowl, stir the raspberry jam and apricot jam separately to loosen them and smooth out any lumps. If your jam is very stiff, you can microwave it for 5–10 seconds just to make it easier to spoon (do not make it hot or runny).

Using a small spoon, fill each indentation almost to the top with jam. You can alternate flavors or keep each sheet pan to a single flavor for easy labeling. Try not to overfill; the jam will bubble slightly and spread a little in the oven.

Bake the cookies at 350°F (175°C) for 12–15 minutes, rotating the pans halfway through baking, until the edges are just turning light golden and the bottoms are set. The cookies should still look pale on top; overbaking will make them dry instead of tender.

Step 6: Toast the almond flakes and finish the cookies

While the cookies bake, toast the sliced almonds. Place them in a dry skillet over medium-low heat and cook, stirring frequently, for 4–6 minutes until they turn light golden and fragrant. Immediately transfer them to a plate to cool so they do not burn. Alternatively, you can toast them on a small baking sheet in the oven at 350°F (175°C) for about 5–7 minutes, watching closely.

When the cookies come out of the oven, let them cool on the baking sheet for about 5 minutes. While the jam is still warm and sticky, gently sprinkle the toasted almond flakes over the centers and edges of each cookie, pressing very lightly so they adhere to the jam and the surface of the cookie.

Transfer the cookies to a wire rack to cool completely. Once fully cool, dust lightly with powdered sugar, if desired, for a delicate, bakery-style finish.

Pro Tips

• Use cool room-temperature butter. Butter that is too soft or melty will make the dough greasy and cause the cookies to spread. It should be pliable but still cool to the touch.
• Chill for neat thumbprints. If the dough feels soft while shaping, pop the tray back in the fridge for 10 minutes before filling and baking. This keeps the thumbprints well defined.
• Re-shape if needed mid-bake. If the indentations puff up a bit during baking, you can gently press them back down with a clean spoon as soon as they come out of the oven, then add a tiny extra dab of jam if desired.
• Watch the almonds closely. Sliced almonds go from perfectly golden to burnt very quickly. Stay nearby and stir often while toasting.
• Jam choice matters. A thicker jam or preserves (not jelly) works best, as it stays put in the thumbprint instead of running out during baking.

Variations

• Lemon-almond thumbprints: Add 1 teaspoon finely grated lemon zest to the dough and use lemon curd instead of jam for a bright, tangy filling.
• Chocolate cherry version: Swap raspberry or apricot jam for thick cherry preserves and drizzle the cooled cookies with 2 ounces of melted dark chocolate.
• Coconut-almond cookies: Replace 1/4 cup (30 g) of the all-purpose flour with unsweetened shredded coconut for a slightly chewier, tropical twist.

Storage & Make-Ahead

Store the fully cooled cookies in an airtight container at room temperature for up to 4 days. Place parchment paper between layers to protect the jam centers and almond flakes. For longer storage, freeze baked cookies in a single layer until solid, then transfer to a freezer bag or container; they keep well for up to 2 months. Thaw at room temperature before serving.

You can also make the dough ahead: shape into balls, make the thumbprints, and freeze unbaked on a tray. Once firm, transfer to a freezer bag and freeze for up to 2 months. Bake from frozen, adding 1–2 extra minutes to the baking time, then fill with jam and finish as directed.

Nutrition (per serving)

Approximate values per cookie (1 of 24): about 170 calories, 10 g fat, 20 g carbohydrates, 11 g sugar, 2 g protein, and 0.5 g fiber. These numbers are estimates and will vary based on the specific brands of ingredients and the exact amount of jam used in each cookie.