Pomegranate Jelly Almond Thumbprints

Delight your taste buds with the irresistible combination of tart pomegranate jelly and nutty almond flavors in these Pomegranate Jelly Almond Thumbprints. Perfectly buttery and lightly sweetened, these thumbprint cookies feature a tender almond-infused dough rolled in finely chopped almonds for a satisfying crunch. Each cookie is then filled with a jewel-like dollop of pomegranate jelly, adding a pop of flavor and color that makes them as visually stunning as they are delicious. Quick to prepare with just 20 minutes of prep time, these melt-in-your-mouth cookies are ideal for holiday gatherings, afternoon tea, or gifting. Impress your guests with these elegant yet approachable treats that strike the perfect balance between sweet and savory.

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 24

Ingredients

• 227 grams Unsalted butter, softened
• 150 grams Granulated sugar
• 1 teaspoon Pure vanilla extract
• 0.5 teaspoon Almond extract
• 260 grams All-purpose flour
• 60 grams Finely ground almond flour
• 0.25 teaspoon Salt
• 120 grams Pomegranate jelly
• 1 large Egg
• 70 grams Sliced almonds, finely chopped

Directions

Step 1

Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.

Step 2

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Step 3

Add the vanilla extract and almond extract to the butter mixture and mix until combined.

Step 4

In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

Step 6

In a small bowl, lightly beat the egg. Place the finely chopped sliced almonds in another small bowl.

Step 7

Scoop about 1 tablespoon of dough and roll it into a ball. Dip the dough ball into the beaten egg, then roll it in the chopped almonds to coat.

Step 8

Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Step 9

Using your thumb or the back of a small spoon, gently press an indentation into the center of each dough ball.

Step 10

Fill each indentation with a small amount of pomegranate jelly (about 1/2 teaspoon).

Step 11

Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

Step 12

Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Step 13

Store the cookies in an airtight container at room temperature for up to 5 days.

Nutrition Facts

Serving size	(951.0g)

Amount per serving	% Daily Value*
Calories	4308.2

Total Fat 259.6g	0%
Saturated Fat 123.6g	0%
Polyunsaturated Fat 2.0g
Cholesterol 715.1mg	0%
Sodium 766.2mg	0%
Total Carbohydrate 455.6g	0%
Dietary Fiber 21.0g	0%
Total Sugars 227.6g
Protein 63.2g	0%

Vitamin D 53.8IU	0%
Calcium 439.6mg	0%
Iron 18.4mg	0%
Potassium 1387.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.0%

Protein: 5.7%

Carbs: 41.3%