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Thumbprint cookies

Thumbprint cookies

(25 servings)


  • 180 gm toasted almonds
  • 100 gm maida
  • 90 gm wheat flour
  • 60 gm sugar
  • 180 gm unsalted butter
  • 100 gm chopped dark or milk chocolate
  • 1 tsp oil

Preparation guide

  • Grind almonds roughly.
  • Add flour, sugar, and a pinch of salt to the almonds and grind for another 20-30 seconds.
  • Add butter and grind again. Tip the dough out onto a work surface and knead by hand until smooth.
  • Roll the dough into 25 small balls, then transfer to a baking tray.
  • Using your thumb or the handle of a wooden spoon, make an indent in the centre of each piece of dough (that’s the thumbprint).
  • Place the cookie tray in the fridge and chill for 30 mins before baking. Bake at 180°C for 15-20 minutes.
  • Melt the chocolate in a double boiler and pour a teaspoon of the melted chocolate over the cooled cookie (into the indent).
  • Serve after chocolate has set.

Health benefit. Chocolate contains cancer-fighting antioxidants while almonds have Vitamin E that promotes healthy skin and hair.

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