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Plate of Walnut Macaroon Thumbprint Cookies

Walnut Macaroon Thumbprint Cookies with Fig Preserves


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 L’Epicurien White Fig & Almond Confit, or Favols Black Fig Fruit Spread, or shelled pistachios.

Adapted from the NYT-Cooking session.




  1. 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.
  2. 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.
  3. 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.
  4. 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 Fruit Spread, or a pistachio or whole almond, in each thumbprint.
  5. 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.
  • Category: Dessert
  • Cuisine: Middle Eastern


  • Serving Size: 36 cookies
  • Calories: 85
  • Sugar: 6 g
  • Sodium: 5 mg
  • Fat: 5 g
  • Carbohydrates: 7 g
  • Protein: 2 g
  • Cholesterol: 5 mg
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