These almond jam thumbprint cookies are buttery, nutty, and impossible to resist: a tender almond shortbread base baked golden, filled with tart jam, and finished with a delicate lattice of cookie strips. They taste like a cross between classic thumbprint cookies and a jam tart — perfect with afternoon tea. If you love fruity bakes like my rustic apricot galette, these will disappear from the plate in minutes.
Ingredients
- 270 g (2 1/4 cups) all-purpose flour
- 200 g (2 cups) ground almonds
- 170 g (12 tbsp) cold butter
- 75 g (1/3 cup + 1 tbsp) sugar
- Pinch of salt
- 1 tsp vanilla extract
- 1 egg plus 1 yolk (reserve the white for brushing)
- Tart jam (apricot, currant, or cherry)
Instructions
- Rub the flour with the cold butter into crumbs. Add all remaining ingredients and knead into a dough. Divide into two portions: two-thirds and one-third.
- Preheat the oven to 180C (350F). Dust the larger portion with flour on both sides and roll out on parchment to fit your baking sheet. The dough is soft and may tear — just dust with flour and patch it with the rolling pin and your hands.
- Bake the base for 15 minutes.
- Spread with tart jam. Roll out the remaining dough, cut into strips or shapes, and arrange a lattice over the jam. Brush with the reserved egg white.
- Bake 15-20 minutes more until golden. Cool and cut into bars.
Tips
Keep the butter cold and work the dough quickly — warm dough tears easily when rolled. If you love spiced cookies, try my honey cookies with cinnamon and ginger too.
Choose a tart jam for the filling: apricot, currant, or cherry all cut through the buttery richness. Serious Eats has great tips on picking the best jams for baking.
Brush the lattice with the reserved egg white for a glossy, golden finish, and cool the slab completely before cutting — the bars firm up as they rest. For more baking inspiration, browse Allrecipes, or try my apricot crumb pie next.
Nutrition per 100 g: 164.5 kcal, 4 g protein, 11 g fat, 11 g carbs.