Raspberry & Pistachio Thumbprint Cookies
These delicate and soft Raspberry Pistachio Thumbprint Cookies are the perfect combination of salty, sweet & tarte. The buttery shortbread base is rolled in salty and crunchy pistachios and filled with delicious raspberry jam in the center. They are irresistible and perfect for the holidays!
Ingredients
Shortbread thumbprint cookies
- 2 cups (4.5 dl) flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1 tbsp vanilla powder
- 1 cup (200 g) butter, room temperatured
Egg white wash
- 1 large egg white
- 1 tsp water
- 1 pinch salt
Toppings
- 2/3 cup (1.5 dl) salted pistachios, finely chopped
- 1/4 cup (0.6 dl) raspberry jam
- 1/2 cup (1 dl) powdered sugar
- 1-2 tsp milk
Instructions
- Preheat the oven to 350 ℉ (175℃) and line a baking tray with parchment paper.
- In a large bowl, whisk together the flour, the sugar, the vanilla powder and the baking powder.
- Add the room temperatured butter in cubes and work the dough with your hands until just combined. The dough should be ready once it´s no longer crumbly and can hold itself together as one big ball.
- In a small bowl, whisk the egg whites with the water and the salt. Place a shallow dish with the finely chopped pistachios next to the bowl of egg whites.
- Scoop out the dough and roll between your palms into an even ball. Brush the ball with the egg white wash and roll into the chopped pistachios.
- Place on the baking tray and immediately press the center with your thumb or a round baking tool (such as a spoon or the back of a spatula). Repeat this for the remaining dough. The dough dries quickly so do not wait to press the center once all the cookies are rolled. Roll, press, repeat!
- Fill the center with the raspberry jam and bake for 15-20 minutes or until lightly golden.
- Let the cookies cool on the baking tray (they are too delicate to move while they are still hot).
- Mix togther the powdered sugar with the milk until the consistency is a slow-runny drizzle.
- To ice the cookies, either fill the icing in a ziplock bag and make a small cut in the corner for a more controlled pour or simply drizzle the cookies with a teaspoon.
- Let the icing set for 10 minutes and enjoy with a nice cup of tea!