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 cookies, thumbprint cookies
AuthorJean | Lemons + Anchovies
1cupspelt flourall purpose would be fine
1stick8 ounces unsalted butter, room temperature
1/2cupfirmly packed grated cheeseI used a combination Parmigiano and Gouda
Fig jamor your jam of choice
Preheat your oven to 350ºF. Prepare a baking sheet by lining with parchment paper or silicone mat.
In a medium bowl whisk together the flour, almond meal, cayenne pepper, salt and grated cheese. Set aside.
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.
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.
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.
While the cookies bake, heat up about 1/2 cup of jam on the stovetop or microwave.
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.
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.