Passover Almond Thumbprints

Passover Cookies: Almond Thumbprint Cookies

Ingredients

• 3/4 cup toasted almonds (sliced or whole)
• 2/3 cup sugar
• 2/3 cup matzo cake meal
• 1/4 teaspoon salt
• 1 stick (1/2 cup) unsalted margarine, melted and cooled slightly (or use butter for dairy meals)
• 1 large egg, lightly beaten
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Your favorite Kosher for Passover fruit jam (strawberry, apricot, raspberry, blackberry)

Directions

1. Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground, but not a paste.
2. Transfer to a bowl and stir in butter, egg, and extracts until combined well.
3. Cover and chill dough for 30 minutes.
4. While dough chills, preheat oven to 350°F.
5. Drop level tablespoons of dough 1 inch apart onto ungreased baking sheets.
6. Roll dough into balls and chill for 10 minutes.
7. Make a ½” wide and 1/3” deep indent in the center of each ball.
8. Fill each indentation with 1/4 teaspoon jam.
9. Bake 10-12 minutes or until the tops are golden.
10. Transfer cookies to a rack and cool completely.