Almond Thumbprint Cookies with Dark Chocolate and Sea Salt
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Author Notes: These cookies were inspired by a Hotline question I posted in the spring seeking ideas for what to serve at an open house for my daughter's baptism. ATG117 suggested jam thumbprint cookies. I not only thought it was a good idea, but I couldn’t wait to get into the kitchen to make some. I started by adapting a Dorie Greenspan recipe for thumbprint cookies which features hazelnuts and raspberry jam. I swapped out hazelnuts with almonds, added lemon zest for brightness (I think almost any butter cookie benefits from lemon zest), upped the vanilla, and omitted the confectioners’ sugar for dusting, finding it to detract from the shortbread. Instead of using jam, I decided to fill the thumbprints with dark chocolate sprinkled with a little sea salt. It definitely works well -- the rich, salty chocolate center is absolutely delicious with the fragrant vanilla-almond shortbread. And like most shortbread cookies, they keep remarkably well, making them perfect for gifting or preparing in advance for guests. Tightly covered, they should hold well for about a week, if they last that long! - EmilyC
Makes about 2 dozen
- 1 cup all-purpose flour
- ¾ cup almond meal
- 1 stick (4 ounces) unsalted butter, at room temperature + 2 tablespoons (for chocolate filling)
- ¼ cup granulated sugar
- finely grated zest from 1 small lemon
- 1 teaspoon pure vanilla extract
- 4 oz bittersweet chocolate, broken into small pieces
- 2 teaspoons golden syrup or light corn syrup
- sea salt, to taste
- Preheat oven to 350 degrees F. Line two small baking sheets (or one large one) with parchment paper.
- In a small bowl, whisk together all-purpose flour and almond meal.
- In another small bowl, combine lemon zest with sugar. With the tips of your fingers, rub the zest and sugar together until they’re well integrated.
- Combine the butter and sugar-zest mixture in the bowl of a stand or hand mixer. Beat them together on medium speed until light and fluffy, about 3 minutes, stopping once or twice to scrape down the sides of your bowl with a rubber spatula. Add the vanilla extract and beat for a few more seconds. Reduce the mixer speed to low, then add the almond meal-flour mixture a little at a time. Beat just until just incorporated into the dough -- don’t overmix.
- Scoop teaspoon-sized balls of dough (a melon scoop works well) and roll them to form small balls. Place the balls about 2” apart on the parchment-lined baking sheets. Using your thumb, make an indentation in the center of each cookie. Make sure you don't press through the dough, but make sure the centers are plenty deep and wide to hold the chocolate filling.
- Bake about 15 minutes, or until the cookies are only slightly colored around the edges; be careful to not overbake. (About 10 minutes in, I often check the thumbprint indentations -- if they seem too shallow, remove the cookie sheet and depress the centers while the dough is still soft. The curved back of a melon scoop or teaspoon works well.) When done, remove the baking sheets from oven and transfer the cookies to cooling racks. I like to do this by keeping the cookies on the parchment, and sliding the parchment onto the cooling rack.
- To make chocolate filling: Using a double boiler or a small heat-proof bowl set over a pot of simmering water, combine chocolate, 2 tablespoons butter, and golden syrup. Stir until melted and smooth. Cool slightly. When cookies are cool, fill the thumbprints with the chocolate, and then sprinkle with sea salt. Allow about an hour for the chocolate centers to set.
- This recipe was entered in the contest for Your Best Recipe with Vanilla
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2 months ago chef hilarious
Brilliant! Thanks for your help.
2 months ago chef hilarious
I read in the introductory comments a reference to caramel...I do have some delicious caramel brought back from Brittany, France. How do I use this as a filling without it being too "oozy"?
2 months ago EmilyC
If the caramel isn't thick enough to work as the filling, I'll bet it would be delicious drizzled over the cookies instead!
2 months ago chasey
Has anyone made these with only almond meal and none of the wheat flour?
2 months ago pvanhagenlcsw
Oh I was very skeptical as the dough was "dry" but then held together well when I rolled it into small rounds. I was very worried ( there is a theme here ) they would not hold up in the oven but baking went well. Now, I am just waiting for the chocolate to set and then we can enjoy them. I only made 13 cookies and I like the size. I don't think a smaller one would would satisfy. Oh they do satisfy.
2 months ago EmilyC
That's wonderful! So glad they turned out well! I like making them small, but I'll admit to usually eating two at a time! : )
2 months ago Kristina S
I just made these and they are sooo good! They kind of have to be with all that chocolate and butter! I added a little twist - I put some raspberry jam on the cookies before I put on the chocolate for a little something extra. I can't taste the lemon at all, so I'm not sure it's needed. I also thought they looked kinda small, but they are so rich I'm glad I made them the size you recommended. Thanks for sharing this yummy recipe!
2 months ago EmilyC
So happy you enjoyed them, Kristina -- and I like your jam-chocolate tweak! Thanks for reporting back.
2 months ago zahavah
I'd love to make these for Passover - is there a good substitute for corn syrup? Maybe honey?
2 months ago EmilyC
I'm far from an expert on kosher foods, but I use Lyle's golden syrup when I make these. It's made from sugar cane, not corn. Honey should work too. Hope you enjoy them!
2 months ago zahavah
Thanks Emily. I'm thinking of using honey or Lyle's and replacing the flour with matzah meal.
2 months ago EmilyC
Curious to know how they turn out -- please report back!
2 months ago Jenn2323
Please let me know about Matzah meal replacement. What about coconut flour in place of white flour?
2 months ago WinnieAb
These look easy and fabulous! Thanks for featuring them.
2 months ago EmilyC
Thank you!
2 months ago JulietteMiranda
These look outstanding! One question: I'm horribly allergic to nuts (it's the despair of my life). Is there anything I can use to substitute the almond meal? Please say yes.
2 months ago EmilyC
Hi there -- I'm thinking you could just use all AP flour and no almond meal and they'll still be good. But I've never tried them this way. You might want to post your question on the hotline for others to weigh in!
2 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Blitz raw sunflower seeds in a blender for about 12 seconds on medium power, stirring down after 3 or 4 seconds. Don't let it turn into butter! That should work. (I have never tried doing this with pepitas but certainly would be interested in giving it a try.) Both will have a different flavor than almond meal -- which actually doesn't usually give much flavor in baking -- but I think in both cases the cookies would taste good. I might add a touch more vanilla. ;o)
2 months ago MrsMehitabel
You could also use coconut flour or whole wheat flour.... maybe even cornmeal or something? (I'm mentally looking at the Bob's Red Mill shelf as I type) It seems like these would have a crumblier texture than an all-white-flour cookie would- something with less gluten and a coarser texture than AP flour might be a good substitute.
2 months ago The Spiced Life
I was thinking maybe coconut flour. It would have the fat like almond flour would.
2 months ago joanne morrison
I would try sesame seeds, raw or roasted grounded up in coffee grinder.
If using coconut flour make sure to adjust with eggs as it is very very drying (do read up before using it).
I will be substituting a low carb flour mix for the flour as I am gluten free mostly.
2 months ago JennyMac
Hi, quick question, what exactly is almond meal?
2 months ago EmilyC
Finely ground almonds. You can find it in the baking aisle alongside flour or can DIY in the food processor.
4 months ago littlesycogirl
I just made these today and they are lovely. I was too lazy to do the chocolate bit but i still topped them with salt. fabulous. thank you very much for sharing it !
4 months ago EmilyC
So happy you enjoyed them! Thanks for reporting back!
12 months ago hardlikearmour
hardlikearmour is a trusted home cook.
I feel like Homer Simpson when he sees doughnuts! These look and sound fantastic!!
12 months ago EmilyC
HaHa...and thanks! They might seriously be my new favorite cookie since they combine buttery shortbread + almonds + salty dark chocolate. And the cool thing is that had it not been for ATG117 planting the idea in my head, I doubt if I'd ever made them.