Passover Almond Thumbprint Cookies

Passover isn't exactly the easiest holiday to bake for. You can't use flour or leavening, which cuts out pretty much all of my recipes. But just because it's Passover doesn't mean you have to stop eating desserts. It's pretty much impossible to anyway, and this recipe makes it much easier to bake, eat, and keep Passover.

The cookies are really simple to make; you don't even need a mixer! Just grind up the almonds with some sugar and matzo cake meal, essentially very finely ground matzo that works as a substitute for flour. You can buy it anywhere, especially when it's close to Passover. After you mix the dry ingredients together, mix it into some butter, an egg, and some flavoring. The dough needs to be chilled for a little while to help it set, and then you can roll it into balls and make a small indentation in the center of each one. It's a little pit that you can fill with any jam you like; I prefer strawberry or raspberry since it pairs well with the almonds but really any type works. You could even make a few of each type  to satisfy everyone.

3/4 Cup Almonds, Toasted
2/3 Cup Sugar
2/3 Cup Matzo Cake Meal
1/4 tsp Salt
1 Stick Butter, Melted
1 Egg
1/2 tsp Vanilla
1/4 tsp Almond Extract
Strawberry or Raspberry Jam

Pulse the almonds, sugar, cake meal, and salt in a food processor until fine. Whisk the egg, butter, vanilla, and almond extract together, then fold in the almond mixture. Chill until firm.

Heat oven to 350F and line cookie trays with parchment.

Scoop the dough into 24g balls. Place on the prepared trays and make a small indentation in the center of each. Spoon some jam into the dent and bake for 10 minutes.

Makes 20
Recipe Adapted from Gourmet