Pomegranate Jelly Almond Thumbprints - cooking recipe

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cups slivered almonds (6 ounces)
2/3 cup granulated sugar, divided
1 cup unsalted butter, softened
1 1/2 teaspoons pure vanilla extract
2 large eggs, separated
1/3 cup slivered almonds, finely chopped, for garnish (optional)
3/4 cup pomegranate jelly
confectioners' sugar, for garnish (optional)

Preparation

Preheat oven to 350 degrees.
Line baking sheets with parchment paper or leave ungreased.
Combine flour and salt in a bowl and set aside.
Combine almonds and 1/3 cup of sugar in a food processor fitted with a metal blade.
Pulse until finely ground. (Be careful not to grind to a paste).
Combine butter and remaining sugar in a medium bowl.
Cream together until light and fluffy.
Add ground almond and sugar mixture combine to mix.
Add vanilla and egg yolks combine to mix.
Mix in flour.
Roll dough into walnut-size balls and place 2 inches apart on baking sheets.
Dip your thumbs in flour and use to make a deep indentation in center of each cookie.
Whisk egg whites to loosen them and then brush outside of each cookie with egg white.
Scatter a few chopped almonds on outer edge of each cookie if desired.
Fill each center with 1/2 teaspoon of jelly.
Bake until edges are golden brown, 15 to 18 minutes.
Remove from oven.
If needed, immediately add another 1/4 teaspoon of jelly to each cookie.
Let stand for 3 to 4 minutes.
Transfer to cooling racks with a thin metal spatula.
Dust with confectioners' sugar if desired.