These amazing cookies combine crumbly almond pastry with zesty orange curd, which is always a winner. Plus, they look so attractive and are ideal addition to any cookie tray.
For those who love creaminess of citrus curds, we have interesting recipes for soft mini doughnuts and hazelnut crust tarts both filled with lemon curd.
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These cookies is made of crumbly dough topped with zesty homemade orange curd. Making them start with making orange curd, then while it cools, we will prepare simple dough enriched with toasted almonds.
Orange curd on the top of these cookies is made from EGGS, SUGAR, CORNSTARCH, ORANGE JUICE & ZEST, SALT and BUTTER. This recipe uses combination of eggs and egg yolks making the curd more gelatinous rather than creamy.
Making the curd is easy - just whisk all ingredients together until blended then pour in a saucepan and cook on a low heat until thickens. It takes only 10 minutes for this. Once done, strain the curd through the fine sieve and cover with cling film and keep in the fridge until the cookies are ready.
The dough for these cookies is simple once you have measured all the ingredients.
First toast the ALMONDS, then blitz them in a food processor to make them finely chopped (you can do this also on a cutting board with a sharp knife). Then, combine PLAIN and WHOLE SPELT flours with baking powder and salt.
The next step is beating BUTTER (at room temperature) with COARSE BROWN SUGAR, then adding an EGG, AMARETTO and GRATED ORANGE ZEST - to enchance the flavours.
The final steps are adding flours and almonds into the creamed mixture and your dough is ready for shaping.
Shaping these cookies is easy. Just pinch a dough (size of a walnut), roll them into balls and place on the baking sheet. As these cookies will be topped with ORANGE CURD, they have a indentation on the top. Do this with a end of wooden spoon, a small measuring cup or your thumb.
Bake in the oven for about 10 minutes (cookies should still be SOFT when taken from the oven), then press again into the centre of each cookies to make more room for the filling. Once the cookies are completely cool, using a teaspoon fill each one with the delicious and creamy orange curd.
These thumbprint cookies are the best on the same day but stay fresh at room temperature for up to 1 day or in the fridge for up to 1 week. Cookies topped with orange curd will need cooler temperature, so keep them in the fridge covered until serving.
CATEGORIES: Cookies, Almond, Orange
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