Elevate your Valentine's Day celebration with our delectable Pomegranate Tahini Thumbprint Cookies. This sweet treat is a symphony of flavours, merging the nutty richness of almond flour with the fruity pop of pomegranate jam, all bound together by the creamy elegance of Mediterranean Tahini with pomegranate and cranberry. Crafted with love and care, these cookies not only offer a delightful crunch but also a sweet, tangy surprise at the heart—perfect for sharing with your loved ones.
Ingredients:
- 2 1/4 cups almond flour
- 1 tsp baking soda
- 1/2 tsp Kalas Iodized Sea Salt
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 tsp Almond extract
- 4 tbsp pomegranate jam (or raspberry if you cannot find)
- 2 large egg whites
- 1/3 cup granulated sugar
- 1/2 cup confectioners sugar
- 1/2 cup Mediterranean Tahini pomegranate and cranberry spread
Instructions:
In a medium bowl, whisk together the almond flour, baking soda, and salt to combine. Set aside.
In a small bowl, mix lemon zest, vanilla, almond extract, and jam until smooth. Set aside.
In a clean large non-plastic bowl, beat the egg whites on medium-low speed until frothy. Increase speed to medium-high and continue to beat the egg whites until foamy, about 45 seconds. Gradually add the sugar in a steady stream, keeping the mixer at medium-high the entire time. Once all the sugar is added, beat the mixture until egg whites are glossy and dense, forming stiff peaks.
Gently fold the dry ingredients into the egg white mixture until well combined. Add the jam mixture and continue to fold until evenly mixed in.
Scoop about a tablespoon of dough and roll between your palms to form a ball, then transfer to a plate. If the dough is sticking to your hands, you can dampen your palms with a drop of water to avoid sticking. Repeat until all the dough is rolled out and place in the freezer to chill uncovered for 20 minutes.
Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper and set aside.
Place 1/2 cup of confectioners sugar in a small bowl. Once the dough has been chilled, remove from the freezer and roll each one in the confectioner sugar until well coated. Place each ball on the prepared sheet pan about 2 inches apart. Transfer to the oven.
Bake cookies for 12-15 minutes, rotating the pan halfway. The cookies should have a crinkled surface and golden edges when they are done. Remove from the oven, and while cookies are hot, press the handle of something oval-shaped (I used the handle of my butter knives) to create two ovals making a heart shape in the cookie. It might not look perfect, but once you fill the cookies, the hearts will be clear.
Let cookies cool completely before either piping the tahini spread into the middles or melting the tahini spread in the microwave and spooning it into the heart impressions. Let the thumbprints rest for another 10 minutes to allow the tahini spread to cool.
Enjoy these sweet delights with your loved ones!
Indulge in the symphony of tastes and textures in every bite of these Valentine's Day Pomegranate Tahini Thumbprint Cookies. They're not just cookies; they're a sweet declaration of love that promises to make your celebration even more special. Enjoy the vibrant medley of flavours that dance on your palate with each mouthwatering bite. Valentine's Day desserts have never been this exciting!
Prefer to watch than read, check out the Reel here!
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