Pomegranate Jelly Almond Thumbprints Recipe

Name: Pomegranate Jelly Almond Thumbprints
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon salt; 1 1/2 cups slivered almonds (6 ounces); 2/3 cup granulated sugar, divided; 1 cup unsalted butter, softened; 1 1/2 teaspoons pure vanilla extract; 2 large eggs, separated; 1/3 cup slivered almonds, finely chopped, for garnish (optional); 3/4 cup pomegranate jelly; confectioners' sugar, for garnish (optional)

Servings: persons

1
Preheat oven to 350 degrees.
2
Line baking sheets with parchment paper or leave ungreased.
3
Combine flour and salt in a bowl and set aside.
4
Combine almonds and 1/3 cup of sugar in a food processor fitted with a metal blade.
5
Pulse until finely ground. (Be careful not to grind to a paste).
6
Combine butter and remaining sugar in a medium bowl.
7
Cream together until light and fluffy.
8
Add ground almond and sugar mixture combine to mix.
9
Add vanilla and egg yolks combine to mix.
10
Mix in flour.
11
Roll dough into walnut-size balls and place 2 inches apart on baking sheets.
12
Dip your thumbs in flour and use to make a deep indentation in center of each cookie.
13
Whisk egg whites to loosen them and then brush outside of each cookie with egg white.
14
Scatter a few chopped almonds on outer edge of each cookie if desired.
15
Fill each center with 1/2 teaspoon of jelly.
16
Bake until edges are golden brown, 15 to 18 minutes.
17
Remove from oven.
18
If needed, immediately add another 1/4 teaspoon of jelly to each cookie.
19
Let stand for 3 to 4 minutes.
20
Transfer to cooling racks with a thin metal spatula.
21
Dust with confectioners' sugar if desired.

1211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups all-purpose flour, 1/2 teaspoon salt, 1 1/2 cups slivered almonds (6 ounces), 2/3 cup granulated sugar, divided, and more.

Yes, Pomegranate Jelly Almond Thumbprints falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pomegranate Jelly Almond Thumbprints

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions