Savory Cheese-Almond Thumbprint Cookies with Fig Jam
Hold the milk. These savory cookies are meant to be enjoyed with a cocktail or a glass of wine and have a little kick.




Savory Cheese-Almond Thumbprint Cookies with Fig Jam
Hold the milk. These savory cookies are meant to be enjoyed with a cocktail or a glass of wine and have a little kick.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 24
Ingredients
- 3/4 cup almond meal
- 1 cup spelt flour all purpose would be fine
- 1 stick 8 ounces unsalted butter, room temperature
- 1/2 cup firmly packed grated cheese I used a combination Parmigiano and Gouda
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon kosher salt
- Fig jam or your jam of choice
Instructions
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Preheat your oven to 350ºF. Prepare a baking sheet by lining with parchment paper or silicone mat.
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In a medium bowl whisk together the flour, almond meal, cayenne pepper, salt and grated cheese. Set aside.
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Using a hand mixer, whip the butter in a another bowl until it's light and fluffy, about three minutes. Gradually add the dry mixture and beat on low speed just until combined.
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Take a spoonful-sized piece of dough and roll between your palms to form a ball. Place each ball two inches apart on the baking sheet. Using your thumb or 1/2 teaspoon measuring spoon, press the center of the ball to create a well.
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Bake for about 15 minutes or when the cookies are just slightly colored. Rotate the pan halfway through the baking time and check for doneness at the 12 minute mark.
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While the cookies bake, heat up about 1/2 cup of jam on the stovetop or microwave.
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Pull the cookies out of the oven and leave them on the baking pan for two to three minutes before transferring to a cooling rack.
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Spoon a small amount of jam on top of each cookie. Cool and enjoy. These will keep for two to three days in a sealed container but best enjoyed the same day.
I love the sound of savory thumbprints and these look so delicious with fig jam!