Thumbprint with jam

without butter, without eggs, but with really good flavour 


Nutritional tips at the end of recipe.

Do you remember the kumquat mousse that we have prepared for this recipe? I had some left and I keptit  in the fridge for a day … then I decided to make these cookies, of course because I could not waste anything 😉 They are very light , but nutritious and tasty.


Preparation time: 10 minutes – Cooking time: 10-15 minutes – Difficulty: Easy

Ingredients (for about 20 cookies ):

  • 100 g of soft tofu (I had the one flavored with kumquat, but you can also flavor with vanilla, orange, lemon, … )
  • 100 g of sugar cane
  • 16 g of baking powder
  • 150 g of flour 0
  • a pinch of salt
  • 30 g of jam you prefer


Work the tofu with sugar until creamy (photo 1), then add all other ingredients and mix (photo 2).


Preheat the oven to 180 ° C. Shape into balls and place them on a baking sheet. With your thumb, gently press the center of the balls, getting a groove that you will fill with jam  (photo 3).


Bake for 10-15 minutes. Let cool and bite them … 🙂


Nutritional Suggestions: TOFU. About tofu we hear quite often lately, also because of the influence of oriental culture and  cuisine. It is a food that is obtained by curdling soy milk and pressing it into blocks. Since the manufacture of tofu from soy milk is similar to that of cheese from milk, it is often indicates as ” vegetable cheese “. Very little is known about the historical origins of tofu and its method of production. While there are many theories, the information is fairly scarce, these assumptions to be relegated to a mix of legend and history. As for the cheese or butter, the exact origin of tofu have never been verified . What is known is that the production techniques are very old and that it has spread widely throughout Asia.

The partial replacement of animal milk cheese with tofu, contributes not only to prevent hypercholesterolemia and its dangerous consequences, but also to balance the concentrations of plasma lipids, thanks to the generous presence of polyunsaturated fatty acids that characterizes this product. It isn’t therefore necessary to remove the cheese from our diet, because any foods (or almost) “hurt” . It is important to vary often the food in our diet, in order to obtain and ” capture ” the benefits of each one.

For more info about tofu :

See you soon 🙂


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