Raspberry Thumbprint Cookies with Almond Slices and Ground Hazelnut

🧂 Ingredients

• 2 ½ cups Cake Flour
• 1 pinch Baking Powder
• 1 cup Powdered Sugar
• 1 ¾ teaspoon Vanilla Sugar
• ½ cup Ground Hazelnut
• 3 Egg yolk
• 8 oz Butter

  can be substituted with margarine.
• 1 Egg white

  for brushing
• 1 ¼ cups Almond slices

  for sprinkling
• ½ cup Raspberry jam

  for filling

Instructions

• 1 Mix 2 ½ cups Cake Flour and 1 pinch Baking Powder and sift into a large mixing
  bowl.
• 2 Make a dent in the center and add the remaining ingredients in order (1 cup
  Powdered Sugar, 1 ¾ teaspoon Vanilla Sugar, ½ cup Ground Hazelnut, 3 Egg yolk, 8
  oz Butter in pieces).
• 3 From the center, quickly knead everything into a smooth dough. (Ideally, by
  hand, but it also works with a stand mixer with a dough hook.) Leave to rest in
  the refrigerator for ½ hour.
• 4 Cut out small pieces from the cold dough with a tablespoon and shape into balls.
• 5 Place the balls on a baking sheet lined with baking paper and make an indent in
  the center with your thumb.
• 6 Brush with 1 Egg white and sprinkle with Almond slices (1 ¼ cups Almond slices
  should be enough for all those cookies).
• 7 Then, using a teaspoon or (easier) a piping bag, fill the raspberry jam (½ cup
  Raspberry jam) into the indentation.
• 8 Bake on the bottom half of the preheated oven, top and bottom heat at 190
  degrees for 13-17 minutes.
• 9 Let cool on a wire rack. Then, store in a cookie tin lined with greaseproof
  paper.

Nutrition Info