Ground almonds, which are also sold as "almond flour" or "almond meal" (in case you prefer not to have to grind them yourself), are often used in baking everything from cookies to quick breads to pie doughs. Here, they are combined with regular flour, carob powder, sugar, and butter to make thumbprint cookies, which are filled with a dollop of fig jam (or your favorite flavor of jam) after baking and cooling.
- 200 grams softened butter
- 1/2 cup sugar
- 1 3/4 cups flour
- 4 tablespoons carob flour
- 1 3/4 cups ground almonds
- fig jam (homemade, to taste)
- Preheat oven to 350°F.
- Grease 2 baking sheets and line with parchment paper.
- Measure the flour. Set aside 4 tablespoons of the flour.
- In a bowl, with an electric mixer, beat the butter and sugar until creamy.
- Add the flour, carob flour, and almonds. Mix well.
- Using hands, shape the dough into balls and place on the baking sheets.
- With a finger, make a hole in the middle of each cookie. Do not go all the way through.
- Depending on the size of the cookies, bake for 15 to 18 minutes.
- Remove from the oven and wait 2 minutes before transferring to a wire rack to cool completely.
- When fully cooled, spoon a bit of fig jam into the cavity of each cookie.