Marcona almond and orange thumbprint cookies
⅔ cup(s), plain, dry-roasted
Packed light brown sugar
6 Tbsp, at room temperature
- 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.
- Scoop out dough using a teaspoon measure and roll into 48 balls (about 9 gm each); 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.