Pistachio Thumbprint Cookies with Jam
Ingredients
- 200 g pistachios
- 120 g all-purpose flour
- 115 g butter at room temperature
- 50 g granulated sugar
- 1/2 tsp salt
- 1 large egg 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
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