Almond Walnut Thumbprint Macaroons Recipes

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ALMOND-LEMON MACAROONS (ALMENDRADOS)



Almond-Lemon Macaroons (Almendrados) image

Almendrados, which date from the 15th century or earlier, are cookies made of ground blanched almonds, lemon zest, egg and sugar. They are left out to dry for a day before baking. (In the recipe given here, I've called for 12 hours in the refrigerator.) I have tasted this type of cookie in many guises, and often the dough spreads out too thinly. But with the cookbook author Ana Benarroch de Bensadón's method it kept its shape perfectly.

Provided by Joan Nathan

Categories     dessert

Time 35m

Yield About 30 cookies

Number Of Ingredients 4

2 cups whole blanched almonds, plus about 30 almonds for decoration
1 cup granulated sugar
1 large egg
Finely grated zest of 1 lemon

Steps:

  • Using a food processor equipped with a metal blade, grind 2 cups almonds very finely. Add 3/4 cup sugar, the egg and lemon zest, and pulse to make a cohesive dough. Transfer to a medium bowl, cover and refrigerate for at least 12 hours.
  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick liner. Place remaining 1/4 cup sugar in a small bowl.
  • Pinching off pieces of dough about the size of a walnut, roll them first into balls, then into sugar. Gently press an almond point first into top of each cookie, so that half the almond can be seen. Arrange cookies one inch apart on baking sheet.
  • Bake until cookies have barest hint of color but still remain soft, 8 to 10 minutes. (Cookies must be soft when removed from oven to avoid excess hardening when they cool.) Cool completely, and store in an airtight container.

Nutrition Facts : @context http, Calories 29, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 7 grams, TransFat 0 grams

MOCHA-WALNUT MACARONS



Mocha-Walnut Macarons image

These mocha macarons perfectly capture the chocolate, nutty flavor of my favorite gourmet coffee. Store in an airtight container. -Christine Venzon, Peoria, Illinois

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3-1/2 dozen.

Number Of Ingredients 7

2 large egg whites
1 cup confectioners' sugar
1/2 cup chopped walnuts, toasted
2 tablespoons baking cocoa
1 tablespoon instant coffee granules
Dash salt
1/3 cup superfine sugar

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 275°. Place confectioners' sugar, walnuts, cocoa and coffee in a food processor; process until finely ground and set aside., Add salt to egg whites; beat on medium speed until soft peaks. Gradually add superfine sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Carefully fold in walnut mixture until blended., Pipe or drop by rounded teaspoonfuls 1 in. apart onto parchment-lined baking sheets. Air dry for 30 minutes before baking. Bake 18-20 minutes. Remove macaroons from baking sheet to a wire rack; cool completely. Remove from parchment; store in an airtight container.

Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS



Raspberry and Almond Shortbread Thumbprints image

Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.

Provided by Dee

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h15m

Yield 36

Number Of Ingredients 8

1 cup butter, softened
⅔ cup white sugar
½ teaspoon almond extract
2 cups all-purpose flour
½ cup seedless raspberry jam
½ cup confectioners' sugar
¾ teaspoon almond extract
1 teaspoon milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
  • Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
  • In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Nutrition Facts : Calories 103.5 calories, Carbohydrate 13.7 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 3.3 g, Sodium 36.5 mg, Sugar 8.2 g

ALMOND-WALNUT THUMBPRINT MACAROONS



Almond-Walnut Thumbprint Macaroons image

These cookies are less sweet and chewier than many traditional nut macaroons. The recipe is from Eileen Dangoor Khalastchy, an 86-year-old cook and baker who remembers her mother making something similar when the family lived in Iraq. Ms. Khalastchy moved from Baghdad to London in the 1970s, but she remembers her mother making cookies like these and then sending them to be baked in the public oven because there was no oven at home then. Ms. Khalastchy has tinkered with the recipe, substituting walnuts for some of the almonds and adding an egg yolk to the traditional whites.

Provided by Joan Nathan

Categories     snack, cookies and bars, dessert

Time 8h50m

Yield About 3 dozen cookies

Number Of Ingredients 8

1 3/4 cups/250 grams blanched almonds
1 1/2 cups/125 grams walnuts
1 scant cup/200 grams sugar
1 teaspoon ground cardamom
1 large egg
2 egg whites
1 cup of rose water, optional
1/2 cup good quality raspberry jam, or 1/2 cup shelled pistachios

Steps:

  • 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.
  • Add the sugar, cardamom, egg and egg whites to the bowl and, using one hand, mix to combine. Cover with a towel and let the mixture sit for at least 8 hours or overnight to dry out a bit.
  • Heat the oven to 325 degrees and line 2 baking sheets with parchment paper. Pour rose water or 1 cup of water in a small shallow bowl. Dampen your hands with the rose 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.
  • Transfer the baking sheets to the oven and cook for 15 minutes, then remove and put either 1/4 teaspoon of the raspberry jam or a pistachio in each thumbprint. 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.

Nutrition Facts : @context http, Calories 98, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 6 milligrams, Sugar 6 grams, TransFat 0 grams

ALMOND THUMBPRINT COOKIES



Almond Thumbprint Cookies image

Categories     Food Processor     Fruit     Dessert     Bake     Passover     Quick & Easy     Almond     Vanilla     Kosher     Jam or Jelly     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free

Yield Makes about 2 dozen

Number Of Ingredients 9

3/4 cup sliced blanched almonds, toasted and cooled
2/3 cup sugar
2/3 cup matzo cake meal
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
About 2 tablespoons fruit jam, such as raspberry, strawberry, or apricot

Steps:

  • Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. (Be careful not to grind to a paste.) Transfer to a bowl and stir in butter, egg, and extracts until combined well. Chill dough, covered, until firm, about 30 minutes.
  • While dough chills, put oven rack in middle position and preheat oven to 350°F.
  • Drop level tablespoons of dough 1 inch apart onto 2 ungreased baking sheets. Roll dough into balls, then chill until slightly firm, about 10 minutes. Make a 1/2-inch-wide (1/3-inch-deep) indentation in center of each ball using your thumb, index finger, or the rounded end of a wooden spoon. Fill each indentation with 1/4 teaspoon jam and bake, 1 sheet at a time, until tops are pale golden and undersides are golden, 10 to 12 minutes. Transfer cookies to a rack and cool completely.

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  • 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.
  • 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.
  • 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.
  • 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.


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