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Title: Almond-Walnut Thumbprint Macaroons
Categories: Cookies, Nuts, Snacks
Yield: 36 servings

1 3/4 c (250 g) blanched almonds
1 1/2 c (125 g) walnuts
1 c (scant) (200 g) sugar
1 ts Ground cardamom
1 lg Egg
2 Egg whites
1 c Rose water; opt
1/2 c Good quality raspberry jam
+=OR=+
1/2 c Shelled pistachios

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 325ºF/165ºC 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" 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.

By: Joan Nathan

Yield: About 3 dozen cookies

RECIPE FROM: https://cooking.nytimes.com

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