In essence, they are simple thumbprint cookies filled with raspberry jam, but the dough is made with ground almonds, cocoa and cinnamon. They are ultra sandy with a sweet sticky middle, and bring the taste of all the warm Holiday spices we love. 

Cooking notes: 

• These Linzele cookies are traditionally filled with raspberry jam; but feel free to use another fruit jam if you wish. 
• How to avoid cracks? Like most thumbprint cookies, the dough is sandy like a shortbread and can crack easily when you press on it. To avoid cracks as much as possible, make sure you roll the dough in firm, smooth balls. Then, press very gently and very slowly on them in the center. The slower and gentler you are, the less cracks you will get. Although note that this is a purely esthetic matter and your cookies won’t taste any less delicious if cracked here and there. I personally do like a rustic cookie-style so don’t mind a few cracks.
• Make sure you use unsweetened cocoa powder or these Linzele will end up too sweet. 
• Make sure you use soft, room temperature butter. 
• A food scale is recommended for this recipe, as each cookie dough ball must be rolled in 10 grams balls.

I hope you’ll love this Cocoa and Almond Thumbprint Cookies from Alsace (Linzele) recipe as much as I do! If you have any questions, feel free to leave a comment. 

You may also like: 

• • Spiced Cookies with Candied Citrus Peels and Almonds (Leckerli)
  • Raspberry Jam Swiss Roll 
  • Almond Chocolate Twice-Baked Cookies from Provence (Croquants)
  • Raspberry Jam-Filled Sablé Sandwiches (Lunettes de Romans)

Cocoa and Almond Thumbprint Cookies from Alsace (Linzele)

Print Recipe

Serves: 45-50 cookies Prep Time: 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 26 voted )

Ingredients

1 cup (125g) all-purpose flour
1 1/3 cup (125g) ground almond
1 tsp baking powder
¼ tsp salt
½ cup (100g) sugar
2 tbsp (15g) unsweetened cocoa powder
1 tsp ground cinnamon
½ cup (125g) unsalted butter, at room temperature
1 large egg

Instructions

Step 1 - In a large mixing bowl, combine the all-purpose flour, ground almond, baking powder, salt, sugar, cocoa powder and cinnamon. Dig a well in the middle and add the butter and egg. With a large wooden spoon or your hand, mix until it all comes together into a large dough ball that leaves the edges of the bowl clean. Wrap the dough in plastic film and chill for at least 2 hours.

Step 2 - Pre-heat your oven to 350F (180c) with a rack in the middle. Prepare two baking sheets lined with parchment paper.
Unwrap the dough and transfer it onto a working surface. Roll small dough balls (10g each) between the palms of your hands and place them on the baking sheets spaced out between 2-2.5 inches.

Step 3 - Press a thumbprint into center of each ball, 1/2” deep. Fill with a tiny spoonful of raspberry jam. Bake each sheet for 15 min.

Did you make this recipe?

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