Chocolate Amaretto Thumbprints
With its rich dark chocolate flavor and smooth, glossy ganache filling, this cookie easily transcends the basic cookie plate to more formal occasions. A dark chocolate amaretto ganache fills the center, but this recipe can also be made with espresso in the cookie and ganache, instead of amaretto, or you can try it with other liqueurs or flavorings. Please note that the addition of the liqueur or espresso to this dough makes it much softer than the other thumbprint varieties, so the recipe requires a couple additional steps in order for the thumbprints to hold their shape.
Recipe information
Yield
makes about 3 dozen cookies
Ingredients
For the filling
Preparation
Step 1
Sift the flour, cocoa powder, and baking powder into a mixing bowl and set aside.
Step 2
Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.
Step 3
Add the sugar and mix on medium-high speed until smooth, about 1 minute. Scrape down the sides and bottom of the bowl with rubber spatula halfway through mixing to ensure that the butter and sugar are well mixed.
Step 4
Add the egg and mix until combined. Again, scrape down the sides and bottom of the bowl to make sure that the ingredients are incorporated.
Step 5
Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds. Add the amaretto and then the remaining flour, mixing after each addition until just combined. Scrape down the sides and bottom of the bowl to ensure the flour is fully incorporated.
Step 6
Remove the dough from the bowl and wrap it in plastic wrap. Let it chill in the refrigerator for at least 1 hour or up to 3 days.
Step 7
While the dough is chilling, preheat the oven to 350˚F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.
Step 8
Remove the chilled dough from the refrigerator and scoop or roll it into balls about 1 tablespoon in size. Place the balls of dough about 1 inch apart on the prepared pans. Using your thumb or the back of a teaspoon measure, make a deep depression in each cookie (more than halfway down through the dough).
Step 9
Place the sheet pans in the freezer for 15 minutes (this will help the cookies maintain their thumbprint shape while baking).
Step 10
Bake for 12 to 15 minutes, rotating the pans once halfway through. The dough will spread a little, causing the depressions to lose their shape somewhat. When the cookies are firm around the edges and just a little soft in the center, remove them from the oven. Immediately use a teaspoon measure to reinforce the thumbprint depressions and let the cookies cool to room temperature on the pans.
Step 11
While the cookies are baking and cooling, prepare the ganache filling. Combine the chocolate, heavy cream, and amaretto in a mixing bowl and heat over a double boiler. Stir constantly with a rubber spatula or wooden spoon until the chocolate is fully melted and the ingredients have completely combined. Set it aside to cool slightly, about 10 minutes.
Step 12
When the ganache is cool enough that it is no longer runny, spoon it into the depressions of each cookie and top immediately with a sliced almond. Let the ganache set at room temperature for about 30 minutes.
Step 13
Serve the cooled cookies immediately, or keep them in an airtight container at room temperature for up to 4 days.
