Rye Thumbprint Cookies

7. 10. 2025

Enjoy the perfect balance of earthy and sweet with these almond and rye flour cookies. The sweet fruit jam complements them perfectly. Prepare them this year, too!

Ingredients

• 2/3 cup rye flour
• 2/3 cup all-purpose flour
• 2/3 cup almond flour
• ½ teaspoon of salt
• ´1 cup of butter, cold and cut into cubes
• 1/2 cup granulated sugar
• 1/2 cup cane sugar
• 1 large egg yolk, room temperature
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract
• 1/3 cup granulated sugar to coat the cookies (optional)
• ⅓-1/2 cup raspberry jam (or any spot of your choice)

Method

1.  Whisk the rye flour, all purpose flour, almond flour, and salt together in the bowl.
2. Line the baking tray with baking paper.
3. Place the cold, chopped butter in a stand mixer fitted with the paddle attachment and beat on low-medium speed until smooth.
4. Gradually add granulated and cane sugar, beating until smooth for about a minute, increasing the speed to medium-high.
5. Beat in the egg yolk, vanilla extract, and almond extract on low speed.
6. Add a quarter of the dry ingredients into the wet mixture, mixing at the lowest speed.
7. When the dough comes together, add another quarter and continue mixing.
8. Scrape down the bottom and sides of the bowl as needed. Add the remaining quarters of the dry ingredients and mix until a dough forms.
9. Shape the dough into balls and place them on the lined baking sheet.
10. Use a wine cork or your thumb to press down on the center of each ball to make a well, taking care not to push too far down (ideally about halfway).
11. Repeat with all the balls.
12. Place the baking sheet with the dough balls in the freezer for 15-20 minutes or in the refrigerator for 30-45 minutes.
13. Preheat your oven to 350°F.
14. Line a larger tray with baking paper.
15. Pour granulated sugar onto a plate.
16. Remove the cookies from the freezer or refrigerator.
17. Dip the tops and sides of the cookies in sugar and place them on the baking sheet 2 inches apart.
18. Spoon the jam into the holes in the cookies. If your jam does not scoop well, measure it into another bowl and heat it in the microwave for 10-15 seconds.
19. Put the rest of the cookies in the fridge while baking the first batch.
20. Repeat until all the cookies are baked.
21. Bake the sweets one sheet at a time in the preheated oven for 12-16 minutes.
22. When the edges start to brown, remove the cookies from the oven and let them rest for 3-4 minutes on a hot baking sheet on a wire rack.
23. Carefully transfer the cookies from the baking sheet to a cooling rack to cool to room temperature.
24. Optionally, dust with powdered sugar before serving.

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