Best 12 Almond Walnut Thumbprint Macaroons Recipes

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Almond Walnut Thumbprint Macaroons are a classic French cookie that features delicate, airy macarons filled with a rich, nutty almond and walnut filling. These bite-sized treats are perfect for any occasion, whether you're hosting a dinner party or just looking for a sweet snack. With their simple ingredients and easy-to-follow instructions, these Almond Walnut Thumbprint Macaroons are a great choice for both beginner and experienced bakers.

Here are our top 12 tried and tested recipes!

ALMOND-WALNUT THUMBPRINT MACAROONS



Almond-Walnut Thumbprint Macaroons image

These cookies are less sweet and chewier than many traditional nut macaroons. The recipe is from Eileen Dangoor Khalastchy, an 86-year-old cook and baker who remembers her mother making something similar when the family lived in Iraq. Ms. Khalastchy moved from Baghdad to London in the 1970s, but she remembers her mother making cookies like these and then sending them to be baked in the public oven because there was no oven at home then. Ms. Khalastchy has tinkered with the recipe, substituting walnuts for some of the almonds and adding an egg yolk to the traditional whites.

Provided by Joan Nathan

Categories     snack, cookies and bars, dessert

Time 8h50m

Yield About 3 dozen cookies

Number Of Ingredients 8

1 3/4 cups/250 grams blanched almonds
1 1/2 cups/125 grams walnuts
1 scant cup/200 grams sugar
1 teaspoon ground cardamom
1 large egg
2 egg whites
1 cup of rose water, optional
1/2 cup good quality raspberry jam, or 1/2 cup shelled pistachios

Steps:

  • 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 325 degrees 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 inches 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.

Nutrition Facts : @context http, Calories 98, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 6 milligrams, Sugar 6 grams, TransFat 0 grams

FRENCH ALMOND MACAROONS



French Almond Macaroons image

Provided by Julia Moskin

Categories     dessert

Time 30m

Yield 24 large cookies

Number Of Ingredients 6

1 1/2 cups sugar
1 1/4 cups blanched slivered almonds
1/4 cup potato starch
3 large egg whites
Pinch fine sea salt
1 1/2 teaspoons almond extract

Steps:

  • Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper or nonstick baking mats. Combine sugar and almonds in food processor fitted with metal blade. Process 3 minutes to grind into a fine powder. If mixture is sticking, scrape down sides of bowl. Add starch and process 1 minute more.
  • In another bowl or a mixer, whip egg whites, salt and extract together at medium-high speed until stiff peaks form. Working in 3 additions, fold almond mixture into egg whites, turning over and over until incorporated. Batter will be sticky and thick. Set aside to rest 20 minutes.
  • Spoon batter by tablespoons onto prepared pans; cookies will spread to about 3-inch rounds, so leave plenty of room. Bake 1 sheet at a time until cookies are puffed, golden and shiny, 18 to 20 minutes. As soon as cookies come out of oven, remove paper (with cookies on it) from baking sheet. Let cookies cool completely before removing from paper; use a thin metal spatula or knife blade if cookies stick.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 21 milligrams, Sugar 13 grams, TransFat 0 grams

RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS



Raspberry and Almond Shortbread Thumbprints image

Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.

Provided by Dee

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h15m

Yield 36

Number Of Ingredients 8

1 cup butter, softened
⅔ cup white sugar
½ teaspoon almond extract
2 cups all-purpose flour
½ cup seedless raspberry jam
½ cup confectioners' sugar
¾ teaspoon almond extract
1 teaspoon milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
  • Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
  • In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Nutrition Facts : Calories 103.5 calories, Carbohydrate 13.7 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 3.3 g, Sodium 36.5 mg, Sugar 8.2 g

WALNUT THUMBPRINTS



Walnut Thumbprints image

Out of all my cookie recipes, I get the most requests for this one. A friend gave the recipe to me years ago and it's become our family's favorite.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
FILLING:
1 cup chopped walnuts
1/2 cup packed brown sugar
1/4 cup sour cream

Steps:

  • In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Refrigerate for 30 minutes. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. , Combine filling ingredients; spoon about 1 teaspoonful into each cookie. Bake at 350° for 11-13 minutes or until lightly browned. Cool for 5 minutes before removing to wire racks.

Nutrition Facts : Calories 211 calories, Fat 10g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 132mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

RASPBERRY THUMBPRINT MACAROONS



Raspberry Thumbprint Macaroons image

Provided by Food Network Kitchen

Time 40m

Yield about 30 macaroons

Number Of Ingredients 6

3 large egg whites
1/2 cup sugar
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1 14-ounce package sweetened shredded coconut
1/2 cup raspberry jam

Steps:

  • Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut.
  • Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids; bake 10 minutes. Make an indentation in each cookie using the back of a teaspoon; fill each with the raspberry jam, then continue baking until golden brown around the edges, 10 to 15 more minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

ALMOND-PINE NUT MACAROONS



Almond-Pine Nut Macaroons image

Provided by Food Network

Categories     dessert

Time 45m

Yield 30 cookies

Number Of Ingredients 4

2 cups (10 ounces) untoasted pine nuts
8 ounces almond paste
1 cup superfine sugar
2 large egg whites, room temperature

Steps:

  • Preheat oven to 325 degrees. Line 2 cookie trays with parchment paper or aluminum foil. Spread the pine nuts onto a jelly-roll pan lined with waxed or parchment paper.
  • Break the almond paste into chunks and place in the bowl of a food processor. Add the sugar and process until the mixture is homogenous, stopping once to scrape down the bowl using a rubber spatula. Add the egg whites and process until smooth. Scrape again and process for a few more seconds.
  • The mixture will be sticky, but with a light touch and moist hands it can be gently rolled. Keep a damp towel nearby to wipe and wet your hands. Using damp hands, round the mix into scant 1-inch balls and drop the balls onto the tray of pine nuts. Once you have 3 to 4 balls formed, roll them in the nuts to cover completely. Place about 16 balls 1 1/2-inches apart on the prepared baking sheets.
  • Bake the first tray while preparing the second, until the cookies are pale golden, and puffy, about 25 minutes. Place the baking sheets on wire cooling racks and cool the cookies completely before lifting them off. Store in an airtight container for up to 2 days, or freeze for up to 1 week.

MOCHA-WALNUT MACARONS



Mocha-Walnut Macarons image

These mocha macarons perfectly capture the chocolate, nutty flavor of my favorite gourmet coffee. Store in an airtight container. -Christine Venzon, Peoria, Illinois

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3-1/2 dozen.

Number Of Ingredients 7

2 large egg whites
1 cup confectioners' sugar
1/2 cup chopped walnuts, toasted
2 tablespoons baking cocoa
1 tablespoon instant coffee granules
Dash salt
1/3 cup superfine sugar

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 275°. Place confectioners' sugar, walnuts, cocoa and coffee in a food processor; process until finely ground and set aside., Add salt to egg whites; beat on medium speed until soft peaks. Gradually add superfine sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Carefully fold in walnut mixture until blended., Pipe or drop by rounded teaspoonfuls 1 in. apart onto parchment-lined baking sheets. Air dry for 30 minutes before baking. Bake 18-20 minutes. Remove macaroons from baking sheet to a wire rack; cool completely. Remove from parchment; store in an airtight container.

Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

CHOCOLATE-ALMOND MACAROONS



Chocolate-Almond Macaroons image

Ground almonds and chocolate put a new spin on an old favorite.

Provided by Laria Tabul

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Yield 12

Number Of Ingredients 7

2 cups almonds
1 cup white sugar
¼ teaspoon ground cinnamon
⅛ teaspoon salt
2 eggs
½ teaspoon almond extract
¾ cup chopped semisweet chocolate

Steps:

  • Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
  • Finely grind the almonds, sugar, cinnamon and salt in a food processor.
  • Separate one of the eggs and add the white, the other egg, and almond extract and process until the mixture holds together. Transfer to a bowl and stir in the chocolate.
  • Moisten hands and roll mixture into 1-inch balls. Place on prepared cookie sheet. Flatten to 1/3-inch thick rounds.
  • Bake until tops puff and centers are still soft, about 12 minutes. Remove to a rack and cool completely. Replace parchment paper for next round of cookies.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 27.4 g, Cholesterol 31 mg, Fat 16.2 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 3.1 g, Sodium 36.1 mg, Sugar 23.1 g

COCONUT-NUT MACAROONS



Coconut-Nut Macaroons image

The reward of these classic one-bowl cookies far outweighs the effort of making them. They are so easy - just dump and stir - and you don't need any special equipment. Here, Mark Bittman adds a generous handful of pistachios for crunch and color. They are also gluten-free, and the perfect treat for Passover.

Provided by Mark Bittman

Categories     easy, quick, weekday, cookies and bars, dessert

Time 30m

Yield About 2 dozen

Number Of Ingredients 6

1 cup sugar
3 cups shredded unsweetened coconut
1/2 cup chopped pistachios
3 egg whites, lightly beaten until just foamy
1 teaspoon vanilla extract
Pinch salt

Steps:

  • Heat oven to 350 degrees. Whisk together egg whites, sugar and vanilla in a large bowl. Add remaining ingredients and mix well with a rubber spatula or your hands.
  • Use a nonstick baking sheet, or line a baking sheet with parchment paper. Wet your hands and make small piles of the mixture, each 1 to 2 tablespoons; place on sheet about an inch apart.
  • Bake until firm to the touch and lightly browning on edges, about 15 minutes. Remove baking sheet and cool on a rack for at least 30 minutes before eating. These keep well in a covered container for up to 3 days.

Nutrition Facts : @context http, Calories 119, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 22 milligrams, Sugar 9 grams

ITALIAN ALMOND MACAROONS



Italian Almond Macaroons image

This is a good recipe that's quick and easy. Pine nuts may be substituted for the slivered almonds in this chewy cookie.

Provided by JANDEE

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 48

Number Of Ingredients 9

16 ounces almond paste
6 egg whites
1 cup white sugar
1 cup confectioners' sugar
½ cup sifted all-purpose flour
¼ teaspoon salt
2 teaspoons lemon extract
3 drops red food coloring
½ cup slivered almonds

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
  • In a medium bowl, stir together the almond paste, egg whites and lemon extract until smooth. Sift together the white sugar and confectioners' sugar, then combine sugars with the flour and salt. Stir the dry ingredients into the egg mixture along with the food coloring of your choice. Drop by teaspoonfuls, two inches apart, onto the prepared cookie sheets. Sprinkle some nuts on top of each cookie.
  • Bake for 25 to 30 minutes in the preheated oven, until cookies are golden around the edges. Cool for a few minutes on baking sheets before removing to wire racks to cool completely. Store or freeze in an airtight container.

Nutrition Facts : Calories 82.9 calories, Carbohydrate 12.4 g, Fat 3.2 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 0.3 g, Sodium 20 mg, Sugar 6.7 g

ALMOND JOY COOKIES (CHOCOLATE MACAROON THUMBPRINT)



Almond Joy Cookies (Chocolate Macaroon Thumbprint) image

My love of chocolate and my husband's of macaroons resulted in this cookie. An intense chocolate cookie topped with an almond coconut macaroon.

Provided by curly top

Categories     Drop Cookies

Time 20m

Yield 30 serving(s)

Number Of Ingredients 14

1 cup butter
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 cup cocoa
4 ounces semisweet chocolate, melted
1 teaspoon vanilla
2 eggs
2 cups flour
1 cup shredded coconut
1/2 cup sliced almonds
1/3 cup condensed milk
1/4 teaspoon almond flavoring
1/2 cup semi-sweet chocolate chips, melted
2 teaspoons shortening

Steps:

  • Beat butter, sugar and salt.
  • Add cocoa, melted chocolate and vanilla.
  • Add eggs and beat until creamy.
  • Slowly add flour and blend only until combined.
  • Chill in refrigerator several hours.
  • Meanwhile combine macaroon ingredients by hand in a small bowl.
  • Form dough into balls using a small cookie scoop or tablespoon and drop onto cookie sheet lined with parchment paper.
  • Flatten each ball with your thumb, leaving a depression in the center of each.
  • Fill each depression with 1 tsp of macaroon.
  • Bake at 350 F for 8-10 minutes, until cookies no longer look wet on top.
  • Cool completely on wire rack.
  • When cookies are cool.
  • Melt chocolate for drizzle.
  • Add shortening and stir well.
  • Drizzle over cookies.

Nutrition Facts : Calories 176.3, Fat 12, SaturatedFat 7.1, Cholesterol 31.5, Sodium 101.2, Carbohydrate 17, Fiber 1.8, Sugar 8.2, Protein 2.9

ALMOND MACAROONS



Almond Macaroons image

Provided by Marian Burros

Categories     easy, dessert

Time 30m

Yield About 2 dozen cookies

Number Of Ingredients 4

4 whites of extra large eggs
1 1/2 cups unblanched almonds
1 1/2 cups granulated sugar
10 almonds, blanched and sliced in vertical quarters

Steps:

  • Preheat oven to 325 degrees.
  • Combine egg whites, unblanched almonds and sugar and grind, using fine blade of meat grinder or food processor. Mixture should be fairly thick and fine and should drop off spoon in a mass.
  • Drop rounded teaspoonfuls onto ungreased cookie sheet, leaving 2 inches between them. Top each with slice of blanched almond.
  • Bake for about 20 minutes, or until cookies turn pale brown. Remove from pan when cool.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 13 milligrams, Sugar 13 grams, TransFat 0 grams

Tips:

  • Use high-quality almonds and walnuts for the best flavor. You can also use a combination of other nuts, such as pecans or hazelnuts.
  • Make sure to grind the nuts finely so that they hold together well in the cookies.
  • If you don't have a food processor, you can chop the nuts by hand using a sharp knife.
  • Be careful not to overmix the dough, or the cookies will be tough.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies to hold their shape.
  • Bake the cookies until they are just golden brown. If you overbake them, they will be dry and crumbly.
  • Let the cookies cool completely before filling them with jam. This will help to prevent the jam from seeping out.
  • You can use any type of jam or jelly that you like in the cookies. Some popular choices include raspberry, strawberry, and apricot.
  • If you don't have any jam or jelly, you can also fill the cookies with chocolate ganache or Nutella.

Conclusion:

Almond Walnut Thumbprint Macaroons are a delicious and easy-to-make cookie that is perfect for any occasion. They are made with a simple dough that is filled with your favorite jam or jelly. These cookies are sure to be a hit with your family and friends.

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