I made a batch of these the other day and noticed that the samplings by my husband ,as he strolled through the kitchen, was increasing, thus decreasing my cookie supply. So this afternoon I whipped up another batch. What are they? Coco-Almond Thumbprints.
Once again I have found some wonderful recipes in a cookbook my son gave me last Christmas, Dorie’s Cookies by Dorie Greenspan. After I first received the book I made a couple of batches of savory cookies which turned out great. After that I tried one or two others but I really don’t get into a cookie mood till Christmastime. So last week I dug out Dorie and made her, “My Newest Chocolate Chip Cookies.” I always make Toll House so this was a big change for me. They were good, with a subtle flavor. A mixture of whole wheat and white flour spiced with nutmeg and coriander. But they took some time as this dough is typically stiff and you have to work it. The other cookies I decided to make were the star of the show, “Coco-Almond Thumbprints” because 1) I love coconut and 2) they were sooo easy.
These cookies are basically Macaroons so if you are familiar with making those, you will have no problems. Here goes:
In a food processor add 2 cups sliced or slivered almonds, 1 cup shredded sweetened coconut, 1/2 cup sugar.
Pulse until the nuts are ground but leave a few larger pieces for texture. Don’t make dust.
Pour two egg whites in a bowl and break them up with a fork. Add a bit of the whites to the nut mixture and pulse till incorporated. Keep doing this till you have a dough that holds together when you squeeze it. Whole process takes a minute, tops.
Remove the bowl from the machine and take out the blade. Then measure out a tablespoon of dough and roll into a ball. (Dorie does teaspoons…TOO SMALL) Press an indentation into the ball with your thumb, your knuckle or the end of a wooden spoon. ( I used the latter). Steady the cookie when you do this so it doesn’t crack too much. You’ll get some cracks no matter what.
Bake for 14-16 minutes, turning pan half way through the time. Cookies won’t color much except for golden brown on bottom, but should be firm to touch.
Now Dorie goes on to make a chocolate Ganache that she puts into the indentations. Frankly that is too fussy for me. I just took a chocolate chunk ( or a chocolate chip if you like) and dropped one or two into the indentation right after the cookies came out of the oven. They melt nicely.
These chocolate cuties taste like an Almond Joy! Yum. But you can fill the dent with peanut butter, nutella, raspberry jam…use your imagination. Add the other fillings after the cookies cool. I did some with raspberry jam and some with apricot jam.
Now I just have to hide some from Curt so I can send a cookie care package to my son.