Marcona Almond and Orange Thumbprint Cookies
- Total Time
These cookies are wonderful combination of salty and sweet. They're a fabulous finish to any Spanish-inspired meal.
marcona almonds⅔ cup(s)
all-purpose flour1 ¼ cup(s)
baking soda½ tsp
ground ginger½ tsp
table salt½ tsp
packed light brown sugar¼ cup(s)
unsalted butter6 Tbsp, at room temperature
almond extract½ tsp
orange marmalade⅓ cup(s)
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Pulse almonds in a food processor until finely chopped (or chop by hand). In a small bowl, combine 1/4 cup chopped almonds, flour, baking soda, ginger and salt; set aside remaining almonds in a shallow bowl.
- In a large bowl, using an electric mixer, cream both types of sugar and butter together. Add egg and almond extract; beat until fluffy. Beat in flour mixture until just combined. Chill mixture for several hours or up to overnight.
- Scoop out dough using a teaspoon measure and roll into balls; gently roll each dough ball in reserved chopped almonds. Place on prepared baking sheets and bake for 5 minutes. Remove pans from oven and using the end of a wooden spoon, press a small indentation in the center of each cookie. Return pans to oven and bake until lightly browned and set, about 4 to 5 minutes more. Remove from oven and fill each cookie with 1/4 teaspoon marmalade. Let cool. Yields 1 cookie per serving.