Cappuccino Thumbprint Cookies

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Preparation info

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Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

  • About

These are a dressed-up version of a typical thumbprint cookie, where a little sphere of dough is indented at the top and filled with reduced preserves. These are first painted with egg white and rolled in ground almonds, then filled with a white chocolate and espresso filling, just a little more sophisticated than the usual jam.


Cookie Dough

  • 8 ounces (2 sticks/225 grams) unsalted butter, softened
  • ½ cup light brown sugar, firmly packed
  • 1 teaspoon vanilla extract
  • 2 large egg yolks
  • 2 cups all-purpose flour (spoon flour into a dry-measure cup and level off)


  • 2 large egg whites
  • cups (about 6 ounces/150 grams) slivered almonds, finely ground in the food processor


  • tablespoons very strong brewed espresso or coffee
  • 1 teaspoon vanilla extract
  • 6 ounces (175 grams) best quality white chocolate, melted and cooled
  • Cinnamon for sprinkling
  • 2 cookie sheets or jelly-roll pans lined with parchment or foil


  1. For the dough, combine the butter, brown sugar, and vanilla in the bowl of an electric mixer. Beat with the paddle on medium speed until well mixed and slightly lightened, about 2 minutes. Beat in the egg yolks, one at a time, beating smooth after each addition.
  2. Decrease the speed to low and beat in the flour, just until it is absorbed. Use a large rubber spatula to give a final mixing to the dough. Scrape it out onto a piece of plastic wrap and shape it into an 8-inch (20-cm) square. Cover the dough with plastic wrap and slide it onto a cookie sheet, Chill the dough until it is firm, about 1 hour, or leave it for a couple of days before continuing.
  3. When you are ready to hake the cookies, set racks in the upper and lower thirds of the oven and preheat to 350°F (180°C).
  4. Place the egg whites and ground almonds in 2 separate shallow bowls. Use a fork to break up the egg whites and make them more liquid.
  5. Remove the dough from the refrigerator and use a bench scraper or a knife to cut it into eight 1-inch (-cm) strips. Cut each strip into 5 equal pieces. Roll all the pieces of dough into spheres between the palms of your hands. Use a fork to lift one and then lower it into the egg white. Using the fork again, lift it out of the egg white and drop it into the almonds and nudge it around until it is completely covered in nuts. As the cookies are coated, arrange them on the prepared pans, keeping them inches (4 cm) on all sides.
  6. Use the handle of a wooden spoon or another cylindrical implement about -inch (1 cm) in diameter, or a fingertip, to press a cavity into the top of each cookie and halfway down the depth of it.
  7. Bake the cookies until they are firm and the almonds are golden, 15 to 20 minutes.
  8. While the cookies are baking, make the filling: whisk the coffee and vanilla into the chocolate.
  9. Slide the cookies on the papers onto racks to cool. After the cookies have cooled, spoon or pipe a dab of the filling into each one. Sprinkle lightly with the cinnamon.


For advance preparation, keep these unfilled between sheets of wax paper in a tin or plastic container with a tight-fitting lid. Fill them just before serving.