Almond-Walnut Thumbprint Macaroons

Adapted, just barely, from Joan Nathan at The New York Times


Ingredients

Yields about 3 dozen cookies


1 ¾ cups / 8.8 oz / 250 gr blanched almonds

1 ½ cups / 4.4 oz / 125 gr walnuts

1 cup / 7 oz / 200 gr coconut palm sugar*

1 large egg

2 egg whites

¼ teaspoon ground cardamom (optional, but recommended)

Raspberry jam (make your own paleo raspberry jam with this recipe)


*If you don’t care about the paleo thing, brown sugar or sugar would probably work in place of the coconut sugar


Directions


Place almonds in the bowl of a food processor with a blade attached and pulse until powdered. Transfer to a large bowl.

Place walnuts in the food processor and pulse until mostly powdered.

Add the walnuts to the almonds.

Add sugar, egg, egg whites, and cardamom (if using). Mix until well combined.

Cover the bowl with a towel and let the mixture sit for at least 4 hours (8 hours or overnight for best results).

Preheat oven to 325°F (160°C) and line two baking sheets with parchment paper.

Fill a bowl with cold water and with dampened hands scoop one scant tablespoon of dough at a time, pressing it into walnut-size balls.

Place them on the lined baking sheets and flatten them slightly. Use your thumb to make an indentation on the middle of each ball.

Bake for 15 minutes and remove from the oven.

If the indentation has disappeared (as it happens to me every time) make it again with your thumb (but dip your thumb in cold water before doing it!).

Working quickly put ¼ teaspoon of raspberry jam in each thumbprint.

Bake for further 10 minutes or until golden and firm.

Transfer to a rack and let cool before removing.