The last recipe from our Passover sweet adventure is Walnut Macaroon Thumbprint Cookies. Although you can fill the thumbprint with a whole pistachio, or a whole almond as I did with some of these, fig jam is my favorite flavor so I also Spooned in some of our Fig Almond Spread by The Gracious Gourmet, and Old-Fashioned Fig Preserves by Blackberry Patch. Did I mention fig is my favorite flavor of jam?
We love thumbprint cookies. For Christmas, Geoffrey made some almond thumbprint cookies with our Triple Berry Mixed Fruit Jam. Thumbprints are not only fun (and feels a little naughty) to stick your thumb in the middle of the cookie, you also get to create so many different flavor combinations by choosing what to spoon into the thumbprint. For these Walnut Macaroon Thumbprint Cookies, I made some with pistachios in the middle, and some with whole almonds in the middle. But… did I mention I love figs?
Some of the Walnut Macaroon Thumbprint Cookies have our Fig Almond Spread in the center. This wonderful jam is produced by our partner The Gracious Gourmet, and is a delicious combination of dried figs, fresh fig puree, and sliced almonds with hints of orange, lemon and lime. We have made so many recipes with this Fig Almond Spread including Fig Jam-Filled Almond Cupcakes and a Fig Almond Torte just to name a few. Geoffrey even made some Vanilla Fig Almond Ice Cream which was out of this world. So spooning some in the thumbprint cookies was a “no brainier.”
I also made some Walnut Macaroon Thumbprint Cookies with my personal favorite, Old Fashioned Fig Preserves. This delightful jam has only three all natural ingredients – fresh figs, pure cane sugar, and lemon juice. Simmered in small, handmade batches, this fig jam was the unknowing star of a wine-cheese-jam tasting cocktail party we had a couple months ago. We invited some friends over, and presented five wines from different countries, paired with five different cheeses of varying potencies, paired with five of our jams, spreads and tapenades. The Old Fashioned Fig Preserves was the ruler of the night going along with every cheese and almost every wine. We were surprised and very pleased.
So, if you haven’t figured out yet how much I love figs, and fig jam, and Walnut Macaroon Thumbprint Cookies with fig jam centers, I’m not sure what else I can tell you – except try this recipe. You will love it almost as much as I do.
If you are looking for more Jewish traditional dessert recipes for Hanukkah or Passover, check out these recipes.
- How to Make an Easy Rugelach with Jam Walnut Filling
- Lemony Almond Macaroons
- Persian Almond Cardamom Pistachio Cake
- Hazelnut Citrus Torte
Have a figtastic week,
Walnut Macaroon Thumbprint Cookies with Fig Preserves
Yield 36 cookies
Walnut Macaroon Thumbprint Cookies are crunchy with just the right amount of sweetness. You can fill the thumbprint with a whole almond or pistachio, or Spoon in some of our Fig Almond Spread from The Gracious Gourmet, or Old-Fashioned Fig Preserves from Blackberry Patch.
Adapted from the NYT-Cooking session.
- 1 ¾ cups blanched almonds
- 1 ½ cups walnuts
- 1 scant cup sugar
- 1 teaSpoon ground cardamom
- 1 large egg
- 2 egg whites
- 1 cup of rose water, optional
- ½ cup Fig Almond Spread from The Gracious Gourmet, or Old-Fashioned Fig Preserves from Blackberry Patch, or 1/2 cup shelled pistachios.
- Put the almonds in a food processor fitted with a steel blade and pulse until mostly powdered with a few crunchy bits remaining, about 15 pulses. Transfer to a large bowl. Put the walnuts in the food processor and pulse until mostly powdered. Add the walnuts to the almonds.
- Add the sugar, cardamom, egg and egg whites to the bowl and mix to combine. Cover with a towel and let the mixture sit for at least 8 hours or overnight to dry out a bit.
- Preheat the oven to 325 degrees and line two baking sheets with parchment paper. Pour rose water (or regular water) in a small shallow bowl. Dampen your hands with the water and scoop up about a TableSpoon of the dough at a time, pressing it into walnut-size balls. Place the macaroons on the baking sheets about 2 inches apart and flatten them slightly. Use your thumb to make a small indentation in the middle of each.
- Transfer the baking sheets to the oven and cook for 15 minutes, then remove and put either 1/4 teaSpoon of the Fig Almond Spread or Old-Fashioned Fig Preserves, or a pistachio or whole almond, in each thumbprint.
- Rotate the pans and continue baking for 10 more minutes or until golden and firm. Cool to room temperature on the baking sheets and serve or freeze.
Cuisine Middle Eastern
Serving Size 36 cookies
Amount Per Serving
% Daily Value
Total Fat 5 g
Cholesterol 5 mg
Sodium 5 mg
Total Carbohydrates 7 g
Sugars 6 g
Protein 2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Products and displays used in this recipe:
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