Pin Torticas de Guayaba are a beloved tropical treat, offering a delicate, buttery thumbprint cookie base that melts in your mouth. Whether prepared with a classic vanilla dough or a rich chocolate variation, these cookies are perfectly complemented by a center of sweet and tangy guava jam.
Pin These cookies capture the essence of Latin American baking, combining simple pantry staples with the vibrant flavor of guava. They are as beautiful to look at as they are delicious to eat, making them a standout addition to any dessert spread.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 2/3 cup (135 g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons unsweetened cocoa powder (optional)
- 1/2 cup (160 g) guava jam or paste, softened
Instructions
- Step 1
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Step 3
- Beat in the egg yolk and vanilla extract.
- Step 4
- Gradually mix in the flour and salt until a soft dough forms. For the chocolate base, replace 2 tablespoons of flour with cocoa powder and blend in.
- Step 5
- Scoop tablespoon-sized portions of dough and roll into balls. Place 2 inches apart on the prepared baking sheet.
- Step 6
- Using your thumb or the back of a spoon, make a deep indentation in the center of each cookie.
- Step 7
- Fill each indentation with about 1/2 teaspoon of guava jam or softened guava paste.
- Step 8
- Bake for 12–14 minutes, or until the edges are just golden.
- Step 9
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Zusatztipps für die Zubereitung
If the guava paste is too thick to spoon easily into the indentations, try thinning it with a small splash of warm water. Always ensure your butter is properly softened before creaming to achieve the correct cookie texture.
Varianten und Anpassungen
To make the chocolate version, replace 2 tablespoons of flour with cocoa powder. If you cannot find guava, you can substitute the filling with raspberry or apricot preserves for a different fruity profile.
Serviervorschläge
For an extra touch of sweetness, dust the finished and cooled cookies with powdered sugar. Serve them on a ceramic plate alongside coffee or tea for a traditional dessert experience.
Pin Simple, elegant, and full of tropical flavor, these Torticas de Guayaba are sure to become a favorite in your baking rotation.
Recipe Questions
- → What makes torticas de guayaba different from regular thumbprint cookies?
The signature element is the guava filling, which provides a unique tropical flavor profile that's both sweet and tangy. The dough is specifically designed to be more tender and delicate than typical thumbprint cookies, with a higher butter ratio that creates a melt-in-your-mouth texture characteristic of Latin American baking.
- → Can I use fresh guava instead of jam or paste?
Fresh guava doesn't work well as a filling because it releases too much liquid during baking. Guava jam or paste is specifically concentrated to hold its shape in the oven while providing that intense tropical flavor. If you only have fresh guava, you'd need to cook it down into a thick preserve first.
- → How do I prevent the guava filling from overflowing?
The key is making a deep, narrow indentation rather than a wide shallow one. Use your thumb to press firmly into the center, creating a well that can hold about half a teaspoon of filling. Also avoid overfilling—half a teaspoon is plenty. The filling will bubble slightly but should stay contained if the well is deep enough.
- → Why is my cookie dough too soft to roll into balls?
If the butter was too soft or the kitchen is warm, the dough can become sticky. Chill the dough for 15-20 minutes until it's firm enough to handle. You can also lightly flour your hands when rolling. The dough should be pliable but not sticky—if it's too firm, it will crack when making the thumbprint indentation.
- → What other fruit fillings work well with this dough?
Raspberry and apricot preserves are excellent substitutes that complement the buttery vanilla base. The dough's sweetness pairs beautifully with tart berry fillings or stone fruit preserves. Membrillo (quince paste) is another traditional Latin American option that provides similar texture and sweetness to guava paste.
- → How should I store these cookies?
Store in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. The buttery dough actually develops more flavor after a day. For longer storage, freeze unbaked balls of dough with thumbprints made, then fill and bake when needed—they'll keep frozen for up to 3 months.