Pine Nut-Cherry Thumbprints

Name: Pine Nut-Cherry Thumbprints
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: About 20 cookies
Ingredients: 1 7-ounce tube almond paste; 3/4 cup confectioners' sugar; 1/2 teaspoon grated lemon zest; 1/4 teaspoon salt; 1 large egg white; 1/3 cup all-purpose flour; 1 cup pine nuts; 3 tablespoons cherry jam, large pieces chopped

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Level: Easy

Total: 1 hr 30 min
Active: 25 min

Yield: About 20 cookies

Level: Easy

Total: 1 hr 30 min
Active: 25 min

Yield: About 20 cookies

Ingredients

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1 7-ounce tube almond paste

3/4 cup confectioners' sugar

1/2 teaspoon grated lemon zest

1/4 teaspoon salt

1 large egg white

1/3 cup all-purpose flour

1 cup pine nuts

3 tablespoons cherry jam, large pieces chopped

Directions

Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Break up the almond paste and put it in a large bowl. Add the confectioners' sugar, lemon zest and salt. Beat with a mixer on medium speed until the mixture looks like fine crumbs, about 1 minute. Increase the mixer speed to medium high and beat in the egg white until very smooth, about 2 minutes. Reduce the mixer speed to low and beat in the flour until just combined.
Scoop tablespoon-size balls of dough and roll in the pine nuts to coat. Arrange 1 inch apart on the prepared pan. Press a thin wooden spoon handle or chopstick into each ball to make a deep indentation in the center.
Bake until the cookies are set around the edges but still soft in the center, 22 to 26 minutes. Re-indent the cookies with the back of a small measuring spoon while still warm. Fill with the cherry jam. Let the cookies cool completely on the pans.

Photograph by Ryan Dausch