Pistachio Thumbprint Cookies with Jam

🧂 Ingredients

• 1⅓ cups (200 grams) shelled pistachios, raw or dry roasted

  divided
• 1 cup (120 grams) plus 2 teaspoons (6 grams) unbleached all-purpose flour

  divided
• ½ teaspoon kosher salt
• 4 ounces (8 tablespoons; 115g) unsalted butter

  room temperature
• ¼ cup (50 grams) granulated sugar
• ¾ teaspoon vanilla extract
• 1 large egg white
• powdered sugar

  for dusting
• ⅔ cup (210 grams) raspberry or blackcurrant preserves

Instructions

• 1 Note: It can be very easy to over-measure flour, resulting in a drier, crumblier
  dough, if you use volume measurements for thumbprint cookies. I strongly
  recommend using a scale and the metric measurements provided below for this
  recipe. If you don't have a scale, be sure to read my guide on how to properly
  measure flour [https://www.abeautifulplate.com/how-to-measure-flour/] before
  starting.
• 2 Preheat the oven to 350°F (175°C) with racks in the upper and lower thirds of
  the oven. Line two half sheet pans with parchment paper (or a silicone baking
  sheet) and set aside.
• 3 Place ⅔ cup shelled pistachios in the bowl of small to medium food processor
  bowl, and pulse until coarsely chopped. Set aside in a bowl. Combine the
  remaining ⅔ cup shelled pistachios and the 2 teaspoons of all-purpose flour in
  the empty food processor bowl, and pulse repeatedly until finely ground.
• 4 Whisk together the pistachio flour, remaining 1 cup all-purpose flour and salt
  in a medium bowl and set aside.
• 5 Combine the softened butter and granulated sugar in the bowl of a stand mixer
  fitted with a paddle attachment. Beat the butter and sugar on medium-high speed
  until light and fluffy, 3 to 4 minutes. Add the vanilla extract and mix
  thoroughly. Reduce the speed to low and slowly add the flour mixture, scraping
  down the sides of the bowl once or twice until the dough comes together. Note:
  If the dough still appears crumbly or too dry, you can add a small splash of
  milk or water to help bring it together.
• 6 In a separate bowl, whisk the egg white until lightly frothy. Using your
  fingertips, roll the cookie dough into roughly 1-inch diameter balls (about 1
  tablespoonful). If you make them slightly larger, the yield will be closer to
  16-18 cookies. Dip each ball lightly into the egg white, and then roll in the
  crushed pistachios until evenly coated. Place the balls 2 inches apart on the
  baking sheets (roughly 12 cookies per sheet). Holding the cookie balls steady
  with one hand, create an indent in the center of each cookie with the end of a
  wooden spoon, pushing down until just before you reach the baking sheet.
  Re-shape each cookie into a circle with your fingertips as necessary.
• 7 Bake the cookies, rotating the sheets halfway through the baking time, until the
  bottoms of the cookies are lightly golden, about 15 to 18 minutes. Allow the
  cookies to cool on the baking sheets for 3 to 4 minutes before transferring them
  to a cooling rack to cool. Using a fine-meshed sieve, dust the cookies very
  lightly with powdered sugar.
• 8 In a small saucepan, heat the raspberry jam (or blackcurrant, if using) until it
  reaches a boil. Remove the jam from the heat and spoon ½ to 1 teaspoon of jam
  into the center of each cookie. Allow the jam to cool and set completely before
  serving or storing.
• 9 Leftover thumbprint cookies can be stored in an airtight container, layered
  between sheets of parchment or wax paper, at room temperature for up to 1 week.

Nutrition Info