why make this recipe
Ricotta Almond Thumbprint Cookies with Apricot Jam are a delightful treat that combines creamy ricotta cheese with nutty almond flour. The sweet apricot jam in the center adds a burst of flavor, creating a delicious contrast. These cookies are perfect for sharing at gatherings, or simply enjoying with a cup of tea or coffee. They are easy to make and will impress your family and friends with their lovely taste and beautiful appearance.
how to make Ricotta Almond Thumbprint Cookies with Apricot Jam
Ingredients:
- 1 cup ricotta cheese
- 1/2 cup almond flour
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup apricot jam
- Powdered sugar, for dusting
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ricotta cheese, softened butter, granulated sugar, egg, almond extract, and vanilla extract. Mix until smooth and well combined.
- In a separate bowl, whisk together the almond flour, all-purpose flour, salt, and baking powder.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Using a tablespoon or cookie scoop, portion out the dough and roll it into balls (about 1 inch in diameter). Place them on the prepared baking sheet.
- Using your thumb or the back of a teaspoon, gently press down in the center of each cookie to create a small indentation.
- Spoon a small amount of apricot jam into each thumbprint.
- Bake for 15-18 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Once cooled, lightly dust with powdered sugar.
how to serve Ricotta Almond Thumbprint Cookies with Apricot Jam
Serve these cookies fresh from the oven or at room temperature. You can place them on a nice platter for a lovely presentation. They go wonderfully with a cup of tea or coffee and make an excellent treat for family gatherings, holidays, or simple afternoon snacks.
how to store Ricotta Almond Thumbprint Cookies with Apricot Jam
To keep these cookies fresh, store them in an airtight container at room temperature. They can last for about a week. If you need to store them longer, consider refrigerating them. Just make sure to let them come back to room temperature before serving.
tips to make Ricotta Almond Thumbprint Cookies with Apricot Jam
- Make sure the butter is softened, not melted, for the best texture.
- Use a small scoop for even cookie sizes.
- Feel free to experiment with different jams, such as raspberry or strawberry, for variety.
- Don’t press too hard when making the indentation; a gentle push is enough to hold the jam without flattening the cookie.
variation
To make these cookies gluten-free, you can replace the all-purpose flour with a gluten-free flour blend. Adjust the baking time if needed, as different flours can vary in moisture and baking properties.
FAQs
Can I use a different type of cheese instead of ricotta?
You can try using mascarpone cheese for a richer flavor, though the texture may be slightly different.
Is it necessary to chill the dough before baking?
No, you do not need to chill the dough for this recipe. It can be baked right after mixing.
Can I freeze these cookies?
Yes, you can freeze the baked cookies for up to three months. Just make sure to wrap them tightly in plastic wrap or aluminum foil and then place them in a freezer bag. Thaw them at room temperature before enjoying.
Ricotta Almond Thumbprint Cookies with Apricot Jam
- Total Time: 33 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delightful cookies combining creamy ricotta cheese with nutty almond flour, filled with sweet apricot jam.
Ingredients
- 1 cup ricotta cheese
- 1/2 cup almond flour
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup apricot jam
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ricotta cheese, softened butter, granulated sugar, egg, almond extract, and vanilla extract. Mix until smooth and well combined.
- In a separate bowl, whisk together the almond flour, all-purpose flour, salt, and baking powder.
- Using a tablespoon or cookie scoop, portion out the dough and roll it into balls (about 1 inch in diameter). Place them on the prepared baking sheet.
- Using your thumb or the back of a teaspoon, gently press down in the center of each cookie to create a small indentation.
- Spoon a small amount of apricot jam into each thumbprint.
- Bake for 15-18 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Once cooled, lightly dust with powdered sugar.
<li Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Notes
Store in an airtight container at room temperature for up to 1 week. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American