Best Almond Walnut Thumbprint Macaroons Recipes

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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

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

ALMENDRADOS (ALMOND-LEMON MACAROONS)



Almendrados (Almond-Lemon Macaroons) image

Almendrados, which date from the 15th century or earlier, are cookies made of ground blanched almonds, lemon zest, egg and sugar. They are left out to dry for a day before baking. (In the recipe given here, I've called for 12 hours in the refrigerator.) I have tasted this type of cookie in many guises, and often the dough spreads out too thinly. But with the cookbook author Ana Benarroch de Bensadón's method it kept its shape perfectly.

Provided by Joan Nathan

Categories     dessert

Time 35m

Yield About 30 cookies

Number Of Ingredients 4

2 cups whole blanched almonds, plus about 30 almonds for decoration
1 cup granulated sugar
1 large egg
Finely grated zest of 1 lemon

Steps:

  • Using a food processor equipped with a metal blade, grind 2 cups almonds very finely. Add 3/4 cup sugar, the egg and lemon zest, and pulse to make a cohesive dough. Transfer to a medium bowl, cover and refrigerate for at least 12 hours.
  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick liner. Place remaining 1/4 cup sugar in a small bowl.
  • Pinching off pieces of dough about the size of a walnut, roll them first into balls, then into sugar. Gently press an almond point first into top of each cookie, so that half the almond can be seen. Arrange cookies one inch apart on baking sheet.
  • Bake until cookies have barest hint of color but still remain soft, 8 to 10 minutes. (Cookies must be soft when removed from oven to avoid excess hardening when they cool.) Cool completely, and store in an airtight container.

Nutrition Facts : @context http, Calories 29, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 7 grams, TransFat 0 grams

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Almond walnut thumbprint macaroons are a delicious dessert that brings the perfect balance between nuttiness and sweetness. These macaroons are gluten-free and can be made without any added sugar, making them a perfect snack for anyone looking for a healthy sweet option. The almond and walnut flavors blend together perfectly to give a unique taste, and the thumbprint center can be filled with chocolate, jam, or any other filling of your choice.

Ingredients

Dry Ingredients
  • 1 cup almond flour
  • 1 cup ground walnuts
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/3 cup melted coconut oil
  • 1/3 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened almond milk
For Thumbprint Filling
You can use any of the following fillings in your thumbprint center:
  • Dark chocolate chips
  • Almond butter
  • Jam
  • Fruit preserves
  • Nutella

Instructions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a medium-sized mixing bowl, whisk together the dry ingredients, including almond flour, ground walnuts, baking powder, and salt.
  3. In another mixing bowl, combine the melted coconut oil, pure maple syrup, vanilla extract, and unsweetened almond milk until well-mixed.
  4. Add the wet ingredients to the dry ingredients mixture and stir until you have a thick, sticky batter.
  5. Using a cookie scoop or spoon, scoop the batter and shape them into balls. Place them onto the prepared baking sheet, about 2 inches apart.
  6. Using your thumb, make an indentation in the center of each ball to make a small well. The well should be deep enough to hold the filling but not too deep to reach the bottom.
  7. Add your choice of filling to the thumbprint centers of each cookie. You can use the fillings mentioned above or any other flavor of your choice.
  8. Bake the cookies for 12 to 14 minutes, or until the edges are golden brown and the centers are set.
  9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  10. Once cooled, serve and enjoy!

Tips and Variations

  • You can store the almond walnut thumbprint macaroons in an airtight container for up to five days at room temperature.
  • You can swap the almond flour for another nut flour like hazelnut or cashew flour.
  • You can make the cookies more sweet by adding a sweetener like honey, agave nectar, or coconut sugar to the batter mixture.
  • You can also add other flavors like cinnamon, cardamom, or nutmeg to the batter mixture to add more depth of flavor to the cookies.
  • You can also swap out the fillings with nuts, seeds, or other spreads, depending on your taste preferences.

Conclusion

Almond walnut thumbprint macaroons are a healthy and delicious dessert that can be enjoyed by anyone, regardless of dietary restrictions. By using almond flour and ground walnuts, these macaroons are gluten-free and nutrient-dense. The thumbprint center allows you to customize the flavor of each cookie by adding your favorite filling. Whether you prefer chocolate or fruit preserves, these macaroons are sure to satisfy any sweet craving. Try out this recipe and make it your own by experimenting with different flavors and fillings.
If you are one of those people who loves to make affordable yet healthy snacks, then almond walnut thumbprint macaroons is something you must try. These bite-sized treats are easy to make, and their healthy ingredients make them an ideal snack for any time of the day. Almond walnut thumbprint macaroons are usually made of almond flour, coconut flakes, walnuts, honey, and eggs. If you are planning to make these macaroons, there are a few tips that you need to follow to ensure that your macaroons come out perfectly.

Tips to Make Perfect Almond Walnut Thumbprint Macaroons

1. Use High-Quality Ingredients
The quality of the ingredients you use when making almond walnut thumbprint macaroons is crucial. Be sure to use high-quality almond flour, organic coconut flakes, fresh walnuts, organic honey, and high-quality eggs. Using high-quality ingredients ensures that the macaroons turn out perfect and taste great.
2. Consider the Texture of the Ingredients
It is important to check the texture of the ingredients you use when making almond walnut thumbprint macaroons. The texture of the almond flour and coconut flakes should be fine, and the walnuts should be chopped finely too. This ensures that the dough is well mixed and that the macaroons are cooked evenly.
3. Use the Proper Baking Tools
A baking sheet, a mixing bowl, and a whisk or electric mixer are the essential baking tools that you will need when making almond walnut thumbprint macaroons. It is also important to use a cookie scoop to ensure that the macaroons are the same size and shape.
4. Chill the Dough
Chilling the dough is an important step when making almond walnut thumbprint macaroons. This helps to firm up the dough, making it easier to shape and less sticky. Chilling the dough also helps to prevent the macaroons from spreading too much while baking.
5. Create a Well in the Center of the Macaroons
Creating a well or hole in the center of the macaroons is a crucial step. This is where you will put the filling or topping of your choice. You can use a teaspoon to make the well or simply use your thumb.
6. Add the Filling or Topping After Baking
It is important to wait until the almond walnut thumbprint macaroons are fully baked before adding your filling or topping. This way, the filling or topping won't melt or lose its shape. Some popular fillings for almond walnut thumbprint macaroons include fruit preserves, chocolate chips, or a mixture of cream cheese and honey.
7. Store Properly
After baking, let the macaroons cool, and store them in an airtight container. You can also freeze them for later use. When freezing, put them in a freezer-safe container and freeze them for up to three months. When ready to use, let them thaw before consuming.

Conclusion

Making almond walnut thumbprint macaroons is easy, but it's important to follow the right tips to ensure that they come out perfect. From using high-quality ingredients to creating a well in the center of the macaroons, following these tips ensures that your macaroons come out delicious and healthy. So go ahead, try making your own almond walnut thumbprint macaroons, and enjoy this healthy snack anytime, anywhere.

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