Runeberg's thumbprint cookies
These thumbprint cookies were created as a variation of the traditional "Runebergintorttu", a very traditional Finnish pastry named after the famous poet.
Servings: 15 cookies
Ingredients
Cookie dough:
- 90 g gingerbread cookies *
- 50 g salted butter at room temperature
- 1 egg
- 2 tbsp (30 g) granulated sugar
- 80 g coarse flour
- 40 g almond flour
- ¼ tsp bitter almond
Filling:
- Raspberry jam
- 2 tbsp powdered sugar
- Water
Instructions
- In a blender, reduce into powder the gingerbread biscuits.
- Whisk the butter, the egg and the sugar until they will form a smooth and fluffy cream.
- Add the bitter almond and whisk.
- Add the flours and the biscuits and mix well with a spatula.
- Cover a baking sheet with baking paper. Take about one tablespoon from the dough, roll it into a ball and place it on the baking sheet. Repeat the procedure until you won’t have any dough left.
- Press your thumb into the middle of each biscuit, in order to form a cake.
- Chill the biscuits in freezer from a minimum of 10 minutes to half an hour.
- Preheat the oven at 180°C/360F.
- Bake the cookies for 13 minutes. Chill.
- Fill the chilled cookies with the raspberry jam.
- Mix the powdered sugar and few drops of water to obtain the sugar icing.
- Pipe the icing around the jam with a piping bag and very tiny nozzle.
Notes
* If you don't have gingerbread biscuits, substitute them with digestive cookies and add 2 g of cinnamon, 1 g of cardamom, 0,5 g of cloves and 0,5 g of nutmeg.