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Orange-Almond Thumbprint Cookies
Credit:
Alpha Smoot
Recipe Summary
prep: 50 mins
total: 1 hr 40 mins
Yield: Makes about 6 dozen
Ingredients
Ingredient Checklist
2 cups unbleached all-purpose flour
1 cup superfine almond flour, such as Bob’s Red Mill
1 teaspoon kosher salt
2 sticks unsalted butter, room temperature
1/2 cup confectioners’ sugar, plus more for tossing and dusting
1/4 cup granulated sugar
1/2 teaspoon grated orange zest
3/4 cup orange marmalade or other fruit jam
Cook's Notes
The dough can be made up to three days ahead, wrapped in plastic, and refrigerated. Baked, unfilled cookies can be frozen up to 1 month, or stored in an airtight container at room temperature up to 3 days; dust with confectioners’ sugar just before filling and packing or serving.
Gallery
Orange-Almond Thumbprint Cookies
Credit:
Alpha Smoot
Recipe Summary
prep: 50 mins
total: 1 hr 40 mins
Yield: Makes about 6 dozen
Gallery
Orange-Almond Thumbprint Cookies
Credit:
Alpha Smoot
Orange-Almond Thumbprint Cookies
Credit:
Alpha Smoot
Orange-Almond Thumbprint Cookies
Recipe Summary
prep: 50 mins
total: 1 hr 40 mins
Yield: Makes about 6 dozen
Recipe Summary
prep: 50 mins
total: 1 hr 40 mins
Yield: Makes about 6 dozen
prep: 50 mins
total: 1 hr 40 mins
prep:
50 mins
total:
1 hr 40 mins
Yield: Makes about 6 dozen
Makes about 6 dozen
Ingredients
Ingredients
- 2 cups unbleached all-purpose flour
- 1 cup superfine almond flour, such as Bob’s Red Mill
- 1 teaspoon kosher salt
- 2 sticks unsalted butter, room temperature
- 1/2 cup confectioners’ sugar, plus more for tossing and dusting
- 1/4 cup granulated sugar
- 1/2 teaspoon grated orange zest
- 3/4 cup orange marmalade or other fruit jam
Directions
Preheat oven to 325°F, with racks in upper and lower thirds. In a medium bowl, whisk together both flours and salt. Beat butter with both sugars and zest in a stand mixer fitted with paddle attachment on medium speed until light and fluffy, about 3 minutes. Reduce speed to low; gradually add flour mixture, beating just until a dough forms.
Scoop dough using a 1 1/8-inch scoop (about 1 1/2 teaspoons); roll into balls and arrange on parchment-lined baking sheets, 1 inch apart. With the tip of your pinkie, create a deep well in center of each ball. Refrigerate 15 minutes.
Bake 10 minutes. Remove from oven; reshape indentations with the tip of the handle of a wooden spoon. Return to oven; bake until cookies are lightly browned on bottoms and set in centers, 8 to 10 minutes more.
Let cool on sheets on wire racks 10 minutes. Gently toss in confectioners’ sugar to lightly coat; let cool completely. Just before serving or packing, sift more confectioners’ sugar over cookies to coat. Bring marmalade to a boil in a small pot. Spoon 1/2 teaspoon into each well. Let stand until marmalade is set, about 15 minutes.
Cook's Notes
The dough can be made up to three days ahead, wrapped in plastic, and refrigerated. Baked, unfilled cookies can be frozen up to 1 month, or stored in an airtight container at room temperature up to 3 days; dust with confectioners’ sugar just before filling and packing or serving.
Cook’s Notes
The dough can be made up to three days ahead, wrapped in plastic, and refrigerated. Baked, unfilled cookies can be frozen up to 1 month, or stored in an airtight container at room temperature up to 3 days; dust with confectioners’ sugar just before filling and packing or serving.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Orange-Almond Thumbprint Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Orange-Almond Thumbprint Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
