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Chocolate-Almond Thumbprints

With a piped chocolate center, these special-looking thumbprints are almost too pretty to eat. The ground almonds, almond paste and extract will have fans of those nuts swooning. —Jessie Apfel, Berkeley, CA
  • Total Time
    Prep: 45 min. Bake: 10 min./batch + cooling
  • Makes
    about 5-1/2 dozen


  • 1-1/2 cups butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1/2 teaspoon salt
  • 1 cup ground almonds
  • 6 ounces semisweet chocolate, chopped
  • 3/4 cup almond paste
  • 2 cups confectioners' sugar
  • 1/4 cup water
  • 4 teaspoons meringue powder


  • In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and extract. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well.
  • Place almonds in a shallow bowl. Roll dough into 1-in. balls; roll in almonds. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each. Bake at 350° for 10-12 minutes or until firm. Remove to wire racks to cool completely.
  • In a small microwave-safe bowl, melt chocolate; stir until smooth. Cool slightly. Add almond paste and beat until crumbly. Beat in the confectioners' sugar, water and meringue powder until smooth. Pipe filling into cookies, about 1-1/4 teaspoons in each. Store in an airtight container.
Editor's Note
Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit
Nutrition Facts
1 each: 119 calories, 7g fat (3g saturated fat), 18mg cholesterol, 53mg sodium, 14g carbohydrate (9g sugars, 1g fiber), 2g protein.

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