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Amaretto Thumbprint Cookies Recipe

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This recipe for Amaretto Thumbprint Cookies is from La Cucina Della Nonna, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (8 oz.) can Solo Almond Paste
1 egg white, beaten (extra large or jumbo)
1/2 cup sugar
1/2 cup seedless jam
Powdered sugar
Directions:
Directions:
Break the almond paste into small pieces. Add the sugar, and mix well in a food processor. Beat the egg white until stiff. Combine with the almond mixture until the dough is moist and sticky, approximately 2 minutes. Pipe 1 1/2-inch stars or drop one tablespoon of dough onto a baking pan lined with parchment paper. Make a small indentation in the middle of the cookie.

Bake at 325 degrees for 20 minutes on the middle shelf. Remove from oven, add 1/2 teaspoon of jam and bake on to the upper shelf for approximately 6-8 minutes. The cookies should be soft and a light golden brown. Cool and dust with powdered sugar.

 

 

 

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