Description
Delicious Halloween Thumbprint Cookies filled with colorful raspberry pastry filling, perfect for festive gatherings.
Ingredients
- 150 g Butter, room temperature
- 2 egg yolks (medium)
- 100 g powdered sugar
- 250 g spelt flour
- 50 g grated almonds (unshelled)
- 50 g raspberry pastry filling, finely strained
- 50 g dark chocolate for glazing
Instructions
- Preheat the oven to 175 degrees Celsius and prepare two baking sheets.
- Cream the butter and powdered sugar until light and fluffy.
- Add the egg yolks one at a time, mixing well after each addition.
- Gradually mix in the spelt flour and grated almonds until a dough forms.
- Shape small balls of dough and place them on the baking sheets.
- Make an indentation in the center of each ball using a fork or spoon.
- Fill each indentation with the raspberry filling.
- Bake in the preheated oven for about 10-12 minutes or until lightly golden.
- Let the cookies cool on a wire rack.
- Melt the dark chocolate and drizzle over the cooled cookies for decoration.
Notes
Store cookies in an airtight container for up to a week. You may freeze them layered with parchment paper to avoid sticking.