Double pecan thumbprint cookies

To say they’re delicious would almost be an understatement… ;). They’re outstanding! Extra nutty cookies – buttery, irresistible and deeply nutty. Perfectly crisp shortcrust pastry filled with a rich walnut frangipane and topped with a whole nut on each biscuit. They look beautiful and taste even better than you imagine. I’ll admit they require a bit of effort, but they’re absolutely worth it. The flavour will delight anyone who loves nuts. Highly recommended!

Ingredients for 30 cookies.

Ingredients for the cookie dough:

• 1¼ cups plain flour
• 1 cup walnuts or pecans
• a pinch of salt
• ½ tsp baking powder
• 170 g butter
• ¼ cup caster sugar
• ¼ cup icing sugar
• 1 egg yolk, from a large egg
• 1 tsp vanilla extract

All ingredients should be at room temperature. Place the flour, nuts, salt and baking powder in a food processor. Blend for about 60 seconds, until the nuts are finely ground.

In the bowl of a mixer, cream the butter with both sugars until light and fluffy. Add the egg yolk and vanilla, and beat until combined. Add the ground dry ingredients and mix until the dough comes together. Cover with cling film and refrigerate for 1 hour.

Ingredients for the nut filling:

• ¾ cup walnuts or pecans
• ⅓ cup sugar
• 1 egg white (from a large egg)
• 30 g butter
• 2 teaspoons instant coffee powder
• a pinch of salt
• ¼ teaspoon almond extract

All ingredients should be at room temperature.

Place the nuts and sugar in a food processor. Blend for 30–60 seconds, until the nuts are finely ground (do not over-process, or they will turn into a paste). Add the remaining ingredients and blend until combined and a smooth paste forms. Transfer to a bowl and refrigerate for 30 minutes (or up to 3 days).

Additionally:

• 30 walnut (or pecan) halves
• ½ cup icing sugar (or less), for coating the cookies

Line two flat baking trays with baking parchment. Transfer the nut filling to a piping bag fitted with a round tip, or to a small bag with the corner snipped off. Take tablespoon-sized portions of dough, shape into balls, roll in icing sugar and place on the prepared trays, spacing them about 5 cm apart.

Bake at 180ºC for 6–8 minutes, until the cookies are soft and slightly risen. Remove from the oven and, using the end of a wooden spoon, gently press a hole into the centre of each cookie. Pipe the nut filling into the indentations, then place a walnut (or pecan) half on top of each. Return to the oven and bake for a further 6–8 minutes, or until the edges are lightly golden. Remove, leave to cool briefly on the tray, then transfer to a wire rack to cool completely.

Store the double pecan thumbprint cookies in a tin at room temperature for up to 5 days.

Enjoy!

Recipe source: “Bon Appetit “