1 cup flour
3/4 cup almond meal
1 stick butter at room temp + 2 tablespoons for chocolate filling
1/4 cup sugar
1 teaspoon vanilla extract
4 oz bittersweet chocolate broken into small pieces
2 teaspoons golden syrup
2 tablespoons raspberry jam
sea salt to taste
Preheat oven to 350 degrees F. Line sheets with parchment paper.
In a small bowl, whisk together all-purpose flour and almond meal.
Combine the butter and sugar in the bowl of a stand or hand mixer. Beat them together on medium speed until light and fluffy, about 3 minutes, stopping once or twice to scrape down the sides of your bowl with a rubber spatula. Add the vanilla extract and beat for a few more seconds. Reduce the mixer speed to low, then add the almond meal-flour mixture a little at a time. Beat just until just incorporated into the dough — don’t overmix.
Scoop teaspoon-sized balls of dough (melon scoop size) and roll them to form small balls. Place the balls about 2” apart on the parchment-lined baking sheets. Using your thumb, make an indentation in the center of each cookie. Make sure you don’t press through the dough. Add a tiny dollop of raspberry jam in the center of each cookie.
Bake about 15 minutes, or until the cookies are only slightly colored around the edges; be careful to not overbake. Remove the baking sheets from oven and transfer the cookies to cooling racks.
To make chocolate filling: Using a double boiler or a small heat-proof bowl set over a pot of simmering water, combine chocolate, 2 tablespoons butter, and golden syrup. Stir until melted and smooth. Cool slightly. When cookies are cool, fill the thumbprints with the chocolate, and then sprinkle with sea salt. Allow about an hour for the chocolate centers to set.
I got the recipe here.