Pomegranate Jelly Almond Thumbprints

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 cups slivered almonds (6 ounces)
• 2/3 cup granulated sugar, divided
• 1 cup unsalted butter, softened
• 1 1/2 teaspoons pure vanilla extract
• 2 large eggs, separated
• 1/3 cup slivered almonds, finely chopped, for garnish (optional)
• 3/4 cup pomegranate jelly
• confectioners' sugar, for garnish (optional)

Recipe

• 1 preheat oven to 350 degrees.
• 2 line baking sheets with parchment paper or leave ungreased.
• 3 combine flour and salt in a bowl and set aside.
• 4 combine almonds and 1/3 cup of sugar in a food processor fitted with a metal blade.
• 5 pulse until finely ground. (be careful not to grind to a paste).
• 6 combine butter and remaining sugar in a medium bowl.
• 7 cream together until light and fluffy.
• 8 add ground almond and sugar mixture combine to mix.
• 9 add vanilla and egg yolks combine to mix.
• 10 mix in flour.
• 11 roll dough into walnut-size balls and place 2 inches apart on baking sheets.
• 12 dip your thumbs in flour and use to make a deep indentation in center of each cookie.
• 13 whisk egg whites to loosen them and then brush outside of each cookie with egg .
• 14 scatter a few chopped almonds on outer edge of each cookie if desired.
• 15 fill each center with 1/2 teaspoon of jelly.
• 16 bake until edges are golden brown, 15 to 18 minutes.
• 17 remove from oven.
• 18 if needed, immediately add another 1/4 teaspoon of jelly to each cookie.
• 19 let stand for 3 to 4 minutes.
• 20 transfer to cooling racks with a thin metal spatula.
• 21 dust with confectioners’ sugar if desired.