Name: Cappuccino Thumbprint Cookies
Yield: Makes 40 cookies
Cuisine: United States
Ingredients: Cinnamon for sprinkling; 6 ounces (175 grams) best quality white chocolate, melted and cooled; 8 ounces (2 sticks/225 grams) unsalted butter, softened; 2 cookie sheets or jelly-roll pans lined with parchment or foil; ½ cup light brown sugar, firmly packed; 2 cups all-purpose flour (spoon flour into a dry-measure cup and level off); 2 large egg whites; 1½ tablespoons very strong brewed espresso or coffee; 1½ cups (about 6 ounces/150 grams) slivered almonds, finely ground in the food processor; 2 large egg yolks; 1 teaspoon vanilla extract

Preparation info

Makes
40
cookies

Difficulty
Medium

Appears in

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.

Ingredients

Cookie Dough

8 ounces (2 sticks/225 grams) unsalted butter, softened

Method

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.
Decrease the speed to low and beat in the flour, just until it is absorbed. Use a large rubber spatu