12 Days of Cookies: Almond Thumbprints

On day three, Anne from Honey and Rye Bakehouse shows us how to make almond thumbprint cookies.  We pair it with Bridgeman’s Coconut Comotion ice cream. 

Yields 2 dozen.

INGREDIENTS

● 5 ⅛ cups almond meal
● 2 cups granulated sugar
● ¼ tsp salt
● 5 egg whites
● ¼ tsp almond extract

DIRECTIONS

1. Preheat oven to 350°.

2. In a large bowl or a stand mixer fitted with the paddle attachment, combine all dry ingredients.

3. Slowly add egg whites and almond extract. Mix until combined.

4. Add dry ingredients to wet and mix until just combined. Scrape bowl down with spatula to ensure all dry ingredients are fully incorporated. Do not over mix.

5. Portion into approximately 24 dough balls.

6. Place on parchment lined baking sheet & press lightly to flatten.

7. Bake 12 minutes, rotating halfway through, until edges are golden.