Runeberg’s thumbprint cookies

"These thumbprint cookies were created as a variation of "Runebergintorttu", a very traditional Finnish pastry made from gingerbread cookies and topped with raspberry jam that the entire nation eats on February in honor of the famous poet."
-- @adagioblog
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  • Recipe Card
Prep time 15mins
Cook time 13mins
Serves or Makes: 15 cookies

Recipe Card


  • 90 gram gingerbread cookies
  • at room temperature salted butter
  • 1 egg
  • 2 tablespoons granutaled sugar
  • 80 gram coarse flour
  • 40 gram almondflour
  • 1/4 teaspoon bitter almond
  • Raspberry jam
  • 2 tablespoons powdered sugar
  • Water


  • Step 1

    In a blender, reduce into powder the gingerbread biscuits.

  • Step 2

    Whisk the butter, the egg and the sugar until they will form a smooth and fluffy cream.

  • Step 3

    Add the bitter almond and whisk.

  • Step 4

    Add the flours and the biscuits and mix well with a spatula.

  • Step 5

    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.

  • Step 6

    Press your thumb into the middle of each biscuit, in order to form a cake.

  • Step 7

    Chill the biscuits in freezer from a minimum of 10 minutes to half an hour. Meanwhile, preheat the oven at 180°C/360F.

  • Step 8

    Bake the cookies for 13 minutes. Chill.

  • Step 9

    Fill the chilled cookies with the raspberry jam.

  • Step 10

    Mix the powdered sugar and few drops of water to obtain the sugar icing.

  • Step 11

    Pipe the icing around the jam with a piping bag and very tiny nozzle.

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