"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."
Runeberg’s thumbprint cookies
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- Recipe Card
Prep time 15mins
Cook time 13mins
Serves or Makes: 15 cookies
Recipe Card
ingredients
- 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
Method
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.