Ingredients

16 tablespoons (227g) unsalted butter

1/2 cup (99g) granulated sugar

1/2 cup (113g) light brown sugar or dark brown sugar, lightly packed

2 large eggs, separated

1 teaspoon King Arthur Pure Vanilla Extract

1/2 teaspoon table salt

1/2 cup (48g) King Arthur Almond Flour or 1/2 cup (40g) pecan meal

2 1/2 to 3 cups (300g to 360g) King Arthur Unbleached All-Purpose Flour

3/4 to 1 cup (85g to 113g) finely diced chopped nuts

3/4 cup (255g) icing, jam, or the filling of your choice

Instructions

Step 1: Line two baking sheets with parchment paper or use a non-stick baking sheet; greasing alone will not prevent sticking.

Step 2: In a large bowl, beat the butter and both sugars until very light and fluffy.

Step 3: Beat in the egg yolks, vanilla extract, and salt until fully combined.

Step 4: Add the almond flour (or pecan meal) and 2 1/2 cups of all-purpose flour, stirring until well blended. If the dough is too sticky, add more flour a little at a time until workable.

Step 5: Cover the dough and chill it in the refrigerator for one hour.

Step 6: Preheat the oven to 350°F (175°C).

Step 7: While the dough chills, cover the egg whites and let them come to room temperature.

Step 8: In a small bowl, whip the egg whites until they become foamy.

Step 9: Break off pieces of dough and roll them between your palms to form approximately 1-inch balls.

Step 10: Dip each dough ball into the foamy egg whites, then roll in the finely chopped nuts. Place the cookies about 2 inches apart on the prepared baking sheets.

Step 11: Bake the cookies for 8 minutes, then remove them from the oven.

Step 12: Using your thumb or the back of a spoon, make a deep indentation in the center of each cookie.

Step 13: Return the cookies to the oven and bake for an additional 4 to 6 minutes until they turn a light golden brown.

Step 14: Remove the cookies from the oven and transfer them to a wire rack to cool completely.

Step 15: Fill each thumbprint with about 1/2 teaspoon of icing, jam, or your chosen filling. Serve at room temperature.

Tips & Variations

Use different jams or curds for varied flavors, such as raspberry, apricot, or lemon curd.

For extra crunch, toast the chopped nuts before rolling the dough balls.

To make the cookies gluten-free, substitute all-purpose flour with a gluten-free baking blend.

Try adding a pinch of cinnamon or cardamom to the dough for a warm spice note.

FAQs

Can I use other nuts besides almonds or pecans?

Yes, finely chopped walnuts, hazelnuts, or pistachios also work well for coating the cookies and add unique flavors.

What if I don’t have egg whites for dipping?

You can lightly brush the cookie balls with milk or water before rolling them in nuts, though egg whites help the nuts adhere better and create a slightly crisp exterior.