Recipe: Chocolate Almond Raspberry Thumbprints
This is a go-to cookie for the holidays. Makes about 2 dozen cookies 1/3 cup sliced almonds 1 cup unbleached all-purpose flour 1/4 cup cocoa...
The San Francisco Chronicle
This is a go-to cookie for the holidays.
Makes about 2 dozen cookies
1/3 cup sliced almonds
1 cup unbleached all-purpose flour
1/4 cup cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, softened
1/3 cup sugar
1/3 cup firmly packed light brown sugar
1 large egg yolk
2/3 cup raspberry jam
Preheat the oven to 350 degrees. Line baking sheets with parchment paper, and spread the almonds in a single layer on one of the pans. Bake about seven to nine minutes, until light golden, watching carefully to prevent scorching. Let cool, then crush the almonds with your hands to roughly break them up.
Sift the flour, cocoa powder and baking soda together into a bowl. Stir in the salt.
In another bowl, use an electric mixer on medium speed or a large wooden spoon to beat together the butter, sugar and brown sugar until smooth. Add the egg yolk; mix until well combined. Stir in the flour mixture and almonds, and mix until the dough comes together.
Pinch off dough into approximately 1 ¼-inch pieces and roll into balls; place on the parchment-lined baking sheets about two inches apart.
Bake for seven to 10 minutes. Remove from the oven and, using your thumb, gently make a "thumb-sized" indentation in the center of each cookie. If a cookie breaks or starts to fall apart at the sides, simply push it back together.
Fill the indentation with about 1/2 to 1 teaspoon of jam. Return the pans to the oven and bake three minutes longer. Let cool completely.