Description
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 L’Epicurien White Fig & Almond Confit, or Black Fig Preserves, or shelled pistachios.
Adapted from the NYT Cooking section.
Ingredients
Units
Scale
- 1 3/4 cups blanched almonds
- 1 1/2 cups walnuts
- 1 scant cup sugar
- 1 teaspoon ground cardamom
- 1 large egg
- 2 egg whites
- 1 cup of rose water, optional
- 1/2 cup of:
- L’Epicurien White Fig & Almond Confit
- or Black Fig Preserves
- or 1/2 cup shelled pistachios.
Instructions
- 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 White Fig & Almond Confit, Black 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.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 36 cookies
- Calories: 85
- Sugar: 6 g
- Sodium: 5 mg
- Fat: 5 g
- Carbohydrates: 7 g
- Protein: 2 g
- Cholesterol: 5 mg
