Nectarine & Almond Thumbprints

Nectarine & Almond Thumbprints

Made  times
Jessica Paige 15

Substituted butter for shortening and used homemade nectarine jam for the filling. Also made a glaze to drizzle over top as a decoration. Liked the fact that this thumbprint cookie used ground almonds (or almond meal) in the batter.

Modified from: Easy Linzer Thumbprints

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Serving size has been adjusted!

Original recipe yields 30 servings



  • Prep

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  1. Preheat oven to 350 degrees F.
  2. Cream together butter, sugar and almond extract in large bowl until well combined. Add egg; beat until light and fluffy. Add ground almonds, flour and salt; mix on medium speed of mixer until well blended.
  3. Roll dough into 1-inch balls; place on ungreased baking sheets. Indent each ball with thumb or small end of a melon baller; fill each indent with jam.
  4. Bake for 14 - 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
  5. In a medium bowl, mix together the confectioners' sugar, almond extract and milk until smooth. Drizzle lightly over warm cookies.