Thumbprint Cookies with Walnuts and Apricot Jam
Ingredients
The cookie dough
-
1
½ cups
walnuts
-
1
cups
all purpose flour
-
1
cups
rye flour
-
2
teaspoons
cardamom
-
½
teaspoon
salt
-
½
cup
sugar
-
1
cup
unsalted butter
-
1
teaspoon
vanilla
-
2
large
eggs (whites and yolks separated)
-
1
tablespoon
water
The filling
Instructions
- Preheat the oven to 335°F (170°C).
- Grind the walnuts in a food processor and set aside half a cup for later.
- Combine rye flour, all-purpose flour, cardamom, salt, and sugar in the food processor and pulse to mix.
- Add the butter and pulse until incorporated.
- Add the reserved ground walnuts.
- Whisk together the vanilla and egg yolks, then add to the food processor and pulse until the dough forms.
- Roll the dough into a log, slice into ½ inch pieces, and shape into balls.
- Dip the top half of each ball into whisked egg whites and then into the ground nuts.
- Place the balls nut-side up on a baking tray and press a thumbprint into each.
- Refrigerate the tray for 30 minutes.
- Bake for 15 minutes, then remove from the oven and press the thumbprint again.
- Fill each thumbprint with apricot jam and bake for an additional 10 minutes.
Nutrition Facts (estimated)
Servings
28 cookies
Calories
162
Total fat
11.1g
Total carbohydrates
14.4g
Total protein
2.4g
Sodium
50.2mg
Cholesterol
30.7mg
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