Print Options

Back to Chocolate-Almond Thumbprints >

Include these items:

Taste of Home Logo

Chocolate-Almond Thumbprints

 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.
Nutritional 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.