Almond Macaroons and Jam Thumbprint Cookies
Traditional British Recipes

Almond Macaroons and Jam Thumbprint Cookies

Baking
serves 24

These almond macaroons and jam thumbprint cookies make a generous teatime bake from one adaptable almond mixture. One half stays simple and chewy with a crisp almond top, while the other is brightened with lemon zest and filled with a little jam.

Keep the portions small, bake until just golden at the edges, then let the biscuits cool fully so the centres settle without becoming sticky.

DessertBakeAfternoon-teaVegetarianSnack
25 mins prep26 mins cook51 mins total

  1. Heat the oven to 200°C/180°C fan and line two baking trays with baking paper.

  2. Whisk the egg whites in a clean bowl until foamy and just holding soft peaks; they do not need to be stiff.

  3. Mix the ground almonds, caster sugar and salt in a separate bowl, then fold in the egg whites to make a thick, sticky almond paste.

  4. Spoon half the mixture into small mounds on one tray, spacing them well apart, and press a few flaked almonds on top of each.

  5. Bake the plain macaroons for 15-18 minutes, until lightly golden at the edges, then lift them onto a rack to cool.

  6. Stir the lemon zest and icing sugar into the remaining almond mixture for the thumbprint cookies.

  7. Roll the mixture into small balls, set them on the second tray and press a neat hollow into the centre of each one.

  8. Bake for 10-12 minutes, then deepen the hollows gently and add a small spoonful of jam to each cookie.

  9. Return the tray to the oven for 6-8 minutes, until the edges are golden and the jam has settled.

  10. Cool completely on the tray before moving the cookies, as the centres firm up as they cool.

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