Pistachio Thumbprint Cookies with Jam
User Reviews
4.9
Pistachio Thumbprint Cookies with Jam
Description
Pistachio Thumbprint Cookies with Jam combine finely chopped pistachios and flour blended to create a nutty, crumbly dough. Butter and sugar are whipped for a fluffy base, then mixed with egg white and pistachios to form a smooth dough. Shaped into small balls, an indentation is pressed into each before baking to a light golden finish. After baking and cooling, the thumbprint wells are filled with your preferred jam, providing a balanced sweetness against the subtle crunch of pistachios. The cookies have a firm exterior with a soft center enriched by jam.
These cookies are suitable for serving alongside tea or coffee and can be made with various jam flavors such as raspberry, cherry, or cranberry to suit personal tastes. The pistachio integration offers a texture and flavor that sets them apart from typical thumbprint cookies.
Baking at 175°C (345°F) for 15 to 20 minutes ensures a tender crumb without overbaking. The cookies cool slightly before jam filling to maintain shape and texture. This recipe yields medium-sized cookies weighing about 25-30g each, allowing for easy portioning.
Ingredients
- 200 g pistachio
- 120 g all-purpose flour
- 115 g butter at room temperature
- 50 g granulated sugar
- 1/2 tsp salt
- 1 egg large, white
- jam (raspberry, cherry, cranberry, or your favorite choice)
Instructions
- Place 70 g/2 ½ oz pistachios in a food processor, chop them slightly, and place in a bowl.
- In the same food processor, add the rest of the pistachios and the flour and blend them completely. Once finely chopped and blended, add in the bowl with the crushed pistachios.
- In a mixer bowl, add the butter and sugar and blend on medium speed until the butter is fluffy.
- Add the salt and egg white and continue blending for 1 more minute.
- Then, while blending, add the pistachio mixture in batches and continue blending until the mixture is homogenized.
- Remove from the mixer, and make form balls of 25-30g (about 1oz), then create a dimple in the center with your finger, and place them on a baking pan lined with parchment paper.
- Bake the cookies in a preheated oven at 175° C/345° F for 15-20 minutes.
- Once ready, let the cookies cool slightly, fill the dimple with jam and serve.
Notes
User Reviews
Overall Rating
4.9
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