Saturday, 24 July 2010

Hazelnut Jam Thumbprint cookies

hazelnut jam thumbprint cookies

If you’re having a tea party like my blog crush Lola, then these cookies are perfect for the tea party, they are nice, sweet and a fancy companion to a cup of tea. Not to mention that they are also pretty. Maybe various jams would make them even prettier, like apricot or blueberry. I used plain old strawberry.

I liked the texture of the cookies, they are really crunchy and nutty on the outside and soft in the inside. Although, frankly I like them better after few days in my cookie tin, certainly crunchier. And one thing, the better the quality of the jam the nicer it’d taste. I used my regular grocery strawberry jam and it was too sweet, well, next time I’ll use apricot!

hazelnut jam thumbprint cookies

click here for the recipe and more from me for Dujour Mag

hazelnut jam thumbprint cookies


Jennifer McLean said...

Well hello you!
(I'm jaemac from swap bot follower swap!)
I love your blog, it's just so darn pleasant to read about your musings about stuff. Usually I get bored with personal blogs but you have a wonderful blog "voice" that is so wonderful to read.
I already stole your chocolate shortbread cookies recipe and dragged it away to live in my recipe book now! :o)
I'm totally with you on the sugar/cake/yummy dessert addiction, it all just tastes so good.
I do have a recipe to "replace" the one I stole from you though. :o) Here it is...

non stick cooking spray
1 3/4 cups sliced blanched almonds
3/4 cup + 2 Tbsp icing sugar
4 large egg whites
1/4 tsp salt
1/4 tsp almond extract
1/4 tsp vanilla extract

1. Preheat oven to 325°. Cut a piece of wax or parchment paper to fit the bottom of an 8-inch round cake pan. Coat pan with nonstick spray, place prepared paper round in bottom of pan, and spray paper. Sprinkle evenly with 1/4 cup almonds.
2. In a food processor, process remaining 1 1/2 cups almonds with 3/4 cup confectionersʼ sugar until finely ground; set aside.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt until soft peaks form. Gradually add remaining 2 tablespoons of confectionersʼ sugar and beat until stiff glossy peaks form. Beat in almond extract. In three additions, gently fold in ground almond mixture.
4. Evenly spread batter into prepared pan, tapping pan on counter to expel large air bubbles. Bake until golden brown and firm in center, 40 to 45 minutes; cool completely in pan. Invert onto serving plate, and remove wax or parchment
** I have also seen this recipe with coconut and chopped dates added then spooned onto a parchment lined cookie sheet to make cookies instead of a torte. They were wonderful both ways!

Now that I'm a follower, I can't wait to continue to steal your recipes and read all about your yummy cake devouring life. :o) So nice to meet you.
I will be putting a link to your site in my blog post about the partners I had in this swap. Hopefully everyone will gain readers.
It was so nice to read you, keep up the great work!
Jenn (jaemac)

Mad About Pink said...

what a great blog! I'll steal a couple of recipes ( if not all) I might link one on my blog if it's ok for you.
good luck if you go to Paris and let me know I can give you great advices. ...born there!
Mad about Pink from SB

Cherylann said...

MMMMM can you mail some of these to Canada? I am Definitely going to be coming back here to get this recipe and a few others as well

I am cmarois from swap-bot's I'm a blogger too swap. I have listed your site on my blog. You can check it out at

Kim said...

Thanks for stopping by at my blog! I feel hungry reading yours ;-)
Kimmakesstuff (Swap-bot)

Sara A said...

Oh, my gosh... is it tea time yet? What a great blog! I am glad that I found you.

Tal said...

My mom used to make these! Love 'em!

~TallysTreasury from swap-bot

Cricut Critter said...

Hello Ayundari! This is Xochitl - Cricutcritter from swapbot.

Your blog is so ... delicious, gave a sugar rush just from looking at it - LOVE IT!! I book marked it to come over and try some of your sweet recipets.