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Marcona almond and orange thumbprint cookies
3
Points®
Total Time
3 hr 25 min
Prep
15 min
Cook
10 min
Serves
48
Difficulty
Moderate
These cookies are wonderful combination of salty and sweet. Marcona almonds, a specialty product of Spain, are rounder, softer, and more plump than the almonds we are used to and have a sweeter flavor. They often appear on charcuterie boards, but we’ve used them here to take these thumbprint cookies to the next level. The almonds are finely chopped in a food processor and incorporated into the dough, lending their unique taste and texture to the entire cookie. The orange marmalade spooned into the indentations complements their flavor. You can substitute strawberry, blackberry, or raspberry jam for the marmalade, if you like, or use a combination to create a colorful mix.
Ingredients
Marcona almonds
⅔ cup(s), plain, dry-roasted
All-purpose flour
1¼ cup(s)
Baking soda
½ tsp
Ground ginger
½ tsp
Table salt
½ tsp
Sugar
⅓ cup(s)
Packed light brown sugar
¼ cup(s)
Unsalted butter
6 Tbsp, at room temperature
Egg
1 large egg(s)
Almond extract
½ tsp
Orange marmalade
⅓ cup(s)