Step 1

Preheat your oven to 160°C convection oven (otherwise 180°C, or 355°F)

Step 2

In a bowl, whisk together the flour, baking powder, salt, and the finely ground almonds.

Step 3

In the bowl of a stand mixer, cream together the butter and sugars until pale and fluffy (about 3 minutes).

Step 4

Add the egg, vanilla and almond extract. Beat until well incorporated.

Step 5

Add the dry ingredients in two to three batches and incorporate well.

Step 6

If the dough is too wet, add flour in 20 (or 10 g) intervals.

Step 7

Form balls that weigh between 15 and 25 g, depending on how big you want your cookies. Use your thumb or any other finger (or a spoon) to make little indents.

Step 8

Optional: roll in brown sugar.

Step 9

Place the unfilled cookies on your baking pan. Pour some jam into the “caves”. Don’t add too much, but enough to actually taste the jam when baked.

Step 10

Bake for 15-18 minutes until the cookies have puffed up slightly, and the edges are golden brown.

Step 11

Let cool for at least 10 minutes (room temperature thumbprint cookies are the best!). Enjoy!