Thumbprint Cookies with Walnuts and Apricot jam
Total Time
1 hour and 15 minutes
Prep Time
50 minutes
Cook Time
25 minutes
Rating
4.8 out of 5 stars
(11)
Ingredients
28 servings
- 1 1/2 cups walnuts
- 1 cup (125 grams) all purpose flour
- 1 cup (153 grams) rye flour
- 2 teaspoons cardamom
- 1/2 teaspoon salt
- ½ cup sugar
- 1 cup unsalted butter, cut into chunks
- 1 teaspoon vanilla
- 2 eggs- whites and yolks separated
- 1 tablespoon water
- 1/2 cup apricot jam
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Preparation
Step 1
Preheat oven to 335 degrees.
Step 2
Grinds nuts in food processor.
Step 3
Remove from processor and set aside 1/2 cup to add to batter later and the rest in a bowl for coating the cookie.
Step 4
Add rye flour, AP flour, cardamom, salt, and sugar into the food processor. Pulse a few times to mix.
Step 5
Add butter, pulse to cut the butter into the flour mixture.
Step 6
Add in 1/2 cup of the ground walnuts.
Step 7
Whisk together vanilla and egg yolk. Add and pulse in the processor until dough is combined.
Step 8
Roll dough into a log about 1-inch diameter, slice into 1/2 inch pieces and shape into balls.
Step 9
Whisk together egg whites with 1 tablespoon of water. Dip the top half of the dough ball into the egg whites and then into the ground nuts. Set nut side up on a baking tray.
Step 10
Press divots into the cookie ball with your thumb. Place the tray in the fridge for 30 minutes.
Step 11
Bake at 335 for 15 minutes. Remove from oven, you may need to lightly press into divot again. Fill with apricot jam.
Step 12
Bake for 10 minutes more.
Step 13
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