Almond Thumbprint Cookies with Dark Chocolate, Sea Salt and Cinnamon

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Food52 has some of the best recipes. When I saw this recipe for Almond Thumbprint Cookies, I immediately bookmarked it. The only issue I had in making this was my own personal error – when thinking I was using bittersweet chocolate for the filling, I was actually using unsweetened. I was able to adjust the sweetness, or lack thereof, by adding more sugar into the filling. Needless to say, I was skeptical how they would turn out…

Fortunately the cookies tasted amazing. My word of advice – try and stick to the original recipe listed below.

I topped the cookies with flaked sea salt, cinnamon, and turbinado sugar!

Ingredients:

  • 1 c flour
  • 3/4 c almond meal (ground almonds is what I used)
  • 1 stick butter
  • 2 Tbls butter
  • zest 1 lemon
  • 1 tsp vanilla
  • 1/4 c sugar
  • 4 oz bittersweet chocolate broken into pieces
  • 2 tsp corn syrup
  • Sea salt, cinnamon and sugar to top
  1. Mix the dry ingredients – flour and almond meal, set aside
  2. In a mixer, add the sugar and lemon zest. Next, cream the stick of butter and lemon zested sugar for 3-5 minutes. Once the mixture is whipped, add the vanilla extract
  3. Now, slowly add in the dry mix and mix until just combined
  4. Scoop the cookies onto a lined baking sheet. I used a tablespoon to scoop my dough out. Make a thumbprint in each cookie
  5. Bake the cookies at 350F for 10-12 minutes
  6. While the cookies are baking, make your chocolate toping. In a double boiler, melt 2 Tbls butter, corn syrup, and chocolate. Set aside once melted
  7. Let cookies cool complete, fill with chocolate and top with sea salt, cinnamon and sugar
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