Marcona Almond and Orange Thumbprint Cookies (Family Meals)

Total Time
34 min
10 min
9 min


Marcona almonds


All-purpose flour

1¼ cup(s)

Ground ginger

½ tsp

Baking soda

½ tsp

Table salt

½ tsp



Packed light brown sugar

¼ cup(s)

Unsalted butter

6 Tbsp, softened


1 large egg(s)

Almond extract

½ tsp

Orange marmalade

¼ cup(s), sweet variety or preserves


  1. Pulse almonds in food processor until finely chopped. Whisk together ¼ cup of almonds, the flour, ginger, baking soda, and salt in medium bowl; reserve remaining almonds in shallow bowl.
  2. With electric mixer on medium-high speed, beat granulated sugar, brown sugar, and butter in large bowl until light and fluffy. Add egg and almond extract; beat until mixed well. Reduce mixer speed to low. Stir in flour mixture until just combined. Cover and refrigerate until dough is firm, at least 3 hours or up to overnight.
  3. Preheat oven to 350°F. Line two large baking sheets with parchment paper.
  4. Scoop dough by teaspoonfuls and roll into 48 balls (about 9 gm each); gently roll in reserved chopped almonds until coated. Place about 2 inches apart on prepared baking sheets.
  5. Bake 5 minutes. Remove pans from oven and, using end of wooden spoon, make small indentation in center of each cookie. Return cookies to oven and bake until lightly browned and set, about 4 minutes longer. Remove from oven and fill each cookie with ¼ teaspoon marmalade. Transfer to wire racks and let cool completely.
  6. Per serving: 1 cookie


Marcona almonds are shorter and plumper than regular almonds. They are also sweeter, softer, and more expensive. You can substitute regular almonds or hazelnuts for the marcona almonds in this recipe. If you’re not a fan of orange marmalade, use your favorite jam.