Roasted Rye Thumbprints
A tidy, minimalist cookie, the traditional thumbprint upgraded with the use of interesting flours. We like to use an opinionated jam for this cookie—something like dark cherry, black or blueberry pairs nicely with the toasted rye flour.
Ingredients
- 1½ cups toasted rye flour
- 1½ cups almond flour
- 1 cup sugar, plus extra for coating
- ¼ teaspoon salt
- 2 teaspoons vanilla
- 2–3 tablespoons water
- 10 tablespoons unsalted butter, room temperature
- ½ cup jam
Instructions
- Preheat the oven to 325°F. Line 2 baking sheets with parchment.
- First, toast the rye flour. Sprinkle it over the parchment in an even layer. Bake for 15–20 minutes. Set aside to cool.
- In a medium bowl, combine the cooled rye flour, almond flour, sugar and salt. Slice the butter and toss with the dry ingredients, crumbling the mixture with your fingers to form a sandy dough. Add a small amount of water at a time until it just becomes sticky and holds its shape. Alternatively, in a food processor, pulse the butter gently into the dry ingredients, then drizzle in the water until a uniform dough is formed.
- Using a 1-inch cookie scoop or heaped teaspoon, scoop the dough into balls. Roll each one in a little sugar and place spaced apart on the tray. Then, with a round ½ teaspoon or a fingertip, make an indent in each dough ball. Fill with about ½ teaspoon jam. Bake for 15–20 minutes.
Notes
The cookies will be soft when coming out of the oven, so let them rest on the tray for about 15 minutes to cool before serving.