Almond Thumbprint Cookies

Step by step

1. 1

   In a bowl, place the butter and then the sugar. It's best to make sure the butter is at room temperature. Cream them by beating well until the mixture becomes lighter, silky and gains volume.

   
2. 2

   Add one egg and mix. Then add the vanilla extract, the almond flour and the salt. Mix well.

   
3. 3

   Add the flour and the salt, preferably through a sifter to avoid lumps. Mix, using a spatula to keep flour from being left around the edges. Wrap in plastic and refrigerate for at least half an hour.

   
4. 4

   Once the dough is chilled, scoop out spoonfuls and roll them into balls. Press them lightly to flatten them a bit and place them on a baking sheet. Make sure to leave some space between the cookies so they don't stick together as they spread during baking.

   
5. 5

   Using any suitable object, make a fairly deep well in the center of each cookie and bake at 180°C (350°F) for about 8 minutes.

   
6. 6

   Remove from the oven and reshape the well in the center of each cookie. Return to the oven at 180°C (350°F) for about 7 more minutes.

   
7. 7

   Put the quince paste in a bowl and add water. Microwave for 30 seconds to one minute. Stir until it becomes a paste. You can heat it again in the microwave for a few seconds if needed. Let it cool for 20 minutes to half an hour.

   
8. 8

   Fill a piping bag with the quince paste and fill the wells of the cookies. Let them cool and they'll be ready to enjoy.