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Amaretti Thumbprint Cookie with Quince Jam These almond cookies are some of my favorites for all year-round, but especially during the holidays making any cookie tray or box a bit more elevated. They are chewy and moist with a bit of crunch and texture. I used the Quince and Vanilla Bean Jam I made a few weeks ago, but any thick jam you prefer will work. Please read these notes before making the cookies. - If you cannot have almonds or nuts in general, you can try using tiger nut flour, which is not a nut despite its name (it’s a tuber). It will be a bit darker and slightly drier but still delicious. - I haven’t tested this, but I am pretty sure the recipe would work well with aquafaba if you are avoiding eggs. Use 60 grams of aquafaba and whip as you would the egg whites. - If your dough feels a bit too soft, add an extra tablespoon of almond flour until you have a soft dough that can be shaped into balls. - Don’t overbake the cookies or they will become dry. You want them set on the exterior but moist inside. - If you live in a humid climate, you can add one of those desiccant packets that comes in pill bottles into the airtight container you are storing the cookies in. This will prevent them from becoming too soggy. Makes 14 cookies 2 cups (200 g) almond flour 3/4 cup (150 g) granulated sugar 1/2 teaspoon kosher salt 2 large egg whites, at room temperature 1 teaspoon freshly-squeezed lemon juice 2 teaspoons almond extract or amaretto 1/3 cup (40 g) powdered sugar 1/3 cup (100 g) Quince and Vanilla Bean Jam or any other jam you prefer · Preheat oven to 325°F (170°C) and position the oven rack in the middle. Line a sheet pan with parchment paper. · In a large bowl, stir together the almond flour, sugar, and salt making sure to break apart any lumps. · In a medium bowl, whisk together the egg whites and lemon juice until you have soft peaks (you are not trying to create meringue just soft and light peaks). Add the egg whites into the dry ingredients along with the almond extract and fold together until you have a soft dough. · Place the powdered sugar in a bowl. Lightly roll 1-inch (2.5 cm) balls of dough between your hands (damp your hands lightly if dough feels a little too sticky). Coat the pieces of dough in powdered sugar and give them another roll between your hands to create nice round balls. Don’t skimp on the powdered sugar as this will give it a nice contrast of color when the cookies come out of the oven. Place them on the prepared sheet pan. · Press down in the center of the balls creating an indentation or crater. Fill the center with 1 to 2 teaspoons of the jam. · Bake the cookies for 22 to 24 minutes until golden brown and cracked. Let the cookies sit on the pan for 5 minutes, then you can lift them. Store them tightly wrapped, at room temperature, for up to 5 days.
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