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Chocolate-Almond Thumbprints

With a piped chocolate center, these special-looking thumbprints are almost too pretty to eat. The ground almonds, almond paste and extract will have fans of those nuts drooling.

66 ServingsPrep: 45 min. Bake: 10 min./batch + cooling

Ingredients

1-1/2 cups butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon almond extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt
1 cup ground almonds
FILLING:
6 ounces semisweet chocolate, chopped
3/4 cup almond paste
2 cups confectioners' sugar
1/4 cup water
4 teaspoons meringue powder

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat
in eggs and extract. Combine the flour, cocoa and salt; gradually
add to creamed mixture and mix well.
Place almonds in a shallow bowl. Roll dough into 1-in. balls; roll in
almonds. Place 2 in. apart on greased baking sheets. Using the end
of a wooden spoon handle, make an indentation in the center of each.
Bake at 350° for 10-12 minutes or until firm. Remove to wire
racks to cool completely.
In a small microwave-safe bowl, melt chocolate; stir until smooth.

2 of 2

Chocolate-Almond Thumbprints (continued)

Directions (continued)

Cool slightly. Add almond paste and beat until crumbly. Beat in the
confectioners' sugar, water and meringue powder until smooth. Pipe
filling into cookies, about 1-1/4 teaspoons in each. Store in an
airtight container. Yield: about 5-1/2 dozen.

Nutrition Facts: 1 each equals 119 calories, 7 g fat (3 g saturated fat), 18 mg cholesterol, 53 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.