These buttery jam thumbprint cookies are made with a tender lemon-scented dough, coated in chopped almonds, and finished with a spoonful of thick fruit preserves.
Published October 5, 2026
In a large bowl or on a clean work surface, combine the flour and powdered sugar. Add the softened butter, finely pressed hard-boiled egg yolks, lemon zest, and lemon juice. Work everything together until a smooth, soft dough forms. Avoid kneading longer than necessary so the finished cookies stay tender and crumbly.
10 minPreheat the oven to 350°F (175°C). Divide the dough into approximately 24 equal portions and roll each portion into a ball about 1 inch (2.5 cm) in diameter. Use your thumb or the end of a wooden spoon to make a deep indentation in the center of each ball without pressing completely through the dough.
10 minBrush the outside of each cookie lightly with beaten egg, then gently roll or press the sides and tops into the finely chopped almonds. Arrange the cookies about 1 1/2 inches apart on a lightly greased or parchment-lined baking sheet. Keep the center indentation open for the jam.
5 minBake in the preheated oven until the cookies are set and the almond coating is lightly golden. The cookies should remain fairly pale rather than becoming deeply browned. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
15 minWhile the cookies are still slightly warm, place a small spoonful of thick jam or fruit preserves into each indentation. Allow the cookies to cool completely so the jam settles before serving or storing. Serving Suggestions Serve these cookies with coffee, black tea, or hot cocoa. They’re especially good as part of a Christmas or holiday cookie platter. Apricot, raspberry, red currant, plum, or sour cherry preserves all work beautifully. For the closest Central European character, choose a thick, slightly tart preserve rather than a very sweet jelly.
5 minOnce completely cooled, store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the unfilled baked cookies for up to 2 months and add the jam after thawing.
Press the hard-boiled egg yolks through a fine sieve so they disappear smoothly into the dough. Use finely chopped almonds so they adhere easily to the cookies. A thick preserve works much better than runny jam. If the dough feels overly soft, refrigerate it briefly before shaping. Don’t overbake. These cookies are best when delicate and crumbly rather than dark and crisp. Raspberry or red currant preserves give a beautiful contrast to the buttery almond cookies.
Cooked yolks create an especially delicate, short, crumbly texture without adding additional liquid to the dough.
Yes. Finely chopped walnuts, hazelnuts, or pecans can replace the almonds.
Use a thick fruit preserve such as raspberry, apricot, plum, sour cherry, or red currant.
For this traditional version, the cookies are baked first and filled while still slightly warm. This keeps the jam fresh and prevents it from spreading or bubbling during baking.
Yes. Wrap the dough tightly and refrigerate it for up to 24 hours. Let it soften slightly at room temperature before shaping.
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