Be aware what is coming up is a sad story… An hour ago I had a dentist appointment, actually I am spending a lot of time (and money) there. It is my fault (totally), I am brushing my tooth that is not the point, it is more all the sweet things I let them chew permanently. My dentist’s office is very nice, he had to renovate all of his treatment rooms because about a year ago someone broke in and tried to burn himself. He didn’t succeed but he burned down the offices and that is why everything is brand new, shiny and stylish. Nope I never asked why this guy tried to commit suicide at my dentist’s office. Sometimes it’s better not to know…
But that is not the sad thing I have to tell you. Here it comes: I am sitting here starring at my almond thumbprint cookies (yes it is the plate on the picture) and half of my face is numb because of the anesthesia. You know I am not allowed to eat for the next couple of hours! I know exactly how great the cookies taste, I made them yesterday and got some just as they cooled down. Now I would like to have a hugh cup of coffee with them! Please let this torture end.
This is one of my favorite christmas recipes, I tweaked a little and changed the flavor. You won’t really taste the amaretto liquor or coffee it is more an improvement of the almond taste.
Thumbprint cookies got their name because the hole in the middle is made by pressing a thumb in the center of each cookie. That doesn’t work for me, I always end up thumb sucking and eat more dough than I should. So I use the end of a wooden spoon and still call them thumbprint cookies.
almond thumbprint cookies
makes 35 to 40 depending on the size and how many cookie dough you are eating
200 g / 1 1/3 cups almonds
100 g / 1/2 cup light brown sugar (or sugar)
100 g bittersweet chocolate
1 tablespoon amaretto liquor
1 1/2 teaspoon instant coffee
for filling: marmalade or nuts
Preheat your oven to 160 C / 320 F and line two baking sheet with baking paper. Put the almonds on one of them and roast them in your oven for about 10 minutes.
Let the almonds cool down and ground them in a food processor, be careful not to over proceed them.
Put the chocolate in a small bowl and melt in the microwave oven for a few seconds. Chocolate burns very fast, so stir and check. Let cool.
In a small cup put in the instant coffee and the amaretto and stir until dissolved.
Bring everything together and mix until just combined. With slightly wet palms form little balls and place them on the baking sheet. If your fingers are too wet, the cookies will run and spread a little. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie. Put some marmalade or an almond into the intention and bake 15 minutes.