Orange-Almond Thumbprint Cookies Recipe

Orange-Almond Thumbprint Cookies Recipe

Ingredients:

• • Almond flour: 2 cups (200g)
  • Granulated sugar: ½ cup (100g)
  • Salt: a pinch (⅛ tsp.)

• • Orange zest: from half an orange
  • Almond extract (optional): a few drops
  • Orange juice: 2 tablespoons (from half an orange)

• • Egg whites: 2 large
  • Powdered sugar: for rolling
  • Orange jam: for filling

Directions:

1. 1. In a mixing bowl, combine the almond flour, granulated sugar, salt, orange zest, and almond extract (if using).
   2. Squeeze the juice from half an orange to get about 2 tablespoons of juice, and set aside.

1. 1. Separate the whites of two eggs (save the yolks for another recipe, like panettone). Add the egg whites and orange juice to the dry mixture.
   2. Stir everything together until it forms a soft dough.
   3. Sift powdered sugar onto your work surface. Transfer half of the dough to the surface and roll it with your hands into a long sausage-like shape.

1. 1. Cut the dough into 1-inch pieces (about 2.5 cm) and roll each piece into a small ball.
   2. Roll the balls in powdered sugar to coat them evenly, then shake off any excess.
   3. Place the sugar-coated balls onto a baking tray lined with parchment paper. Using your finger, press down gently in the center of each ball to create a small indentation.

1. 1. Bake in a preheated oven at 350°F (180°C) for 10 minutes, or until the cookies are set but still soft.
   2. While the cookies are still warm, fill the indents with a spoonful of orange jam.
   3. Let the cookies cool completely before serving.