Almond-Walnut Thumbprint Macaroons Recipe (2024)

Terrific flavor and easy! Made these in 3 versions: raspberry jam, walnut piece, date piece. Since my original thumbprint puffed up, I made a new indentation when cookies were soft after the 15 minute first baking time and added the garnish. I let the dough sit overnight, covered with towel, in the refrigerator (not specified in recipe) and it firmed up, less sticky to handle. I used a melon ball scoop to shape. I will surely make again with pistachio and even other jam flavors.

Great cookies! I found the rosewater to be overpowering on the finished cookie though, so next time I might dampen my hands with plain water that has a few drops of rosewater in it rather than straight rosewater.

These were wonderful. Made both jam and pistachio versions. Preferred the pistachio--the cookies stayed better and the salt of the nut against the sweet of the cookie was perfect. Only let sit about 3 hours before shaping and baking.

This Macaroon has all the ingredients that Iove and the Cardamon add a wonderful taste . Everybody love them!
I did two version one with the Pistachios nut and another one with Fig Jam. I love figs!

Having the dough sit for one hour was not enough to hold the thumbprint when baking. Refrigerate dough instead, even if not overnight.

I am not a big fan of cardamom so I reduced it to 3/8 t and added 1/8 t Saigon cinnamon. The cookies were delicious, and made a nice colorful addition to a Passover cookie tray. I made half the cookies with apricot jam and half with cherry jam for variety. Thank you Joan for a great recipe.

I let the batter sit on the counter overnight, which seemed to work fine, and used a portion scoop (dipped in water) rather than rolling in my hands. Used pistachio instead of jam so they're easier to arrange on a platter. We'll see what the verdict is on Friday - have these, chocolate almond coconut macaroons, and dark chocolate macaroons (as well as sponge cake and 2 different chocolate cakes) for Seder dessert...

These are sitting on my counter and look exactly like the picture. They are delicious. Didn't use the rosewater. The method really works and I'll be using this recipe for future Passovers and other events.

you don't mix it in, you dip your hands in it.

I love these. I follow it as written, with maaaaaybe a tiny bit more cardamom (I really like cardamom.) These feel special without being so difficult. Dipping my fingers in rosewater to shape the cookies feels so romantic. The first time I didn’t heed the 2-inches-apart, thinking, they don’t have butter, they won’t spread that much. They do spread, not a ton but enough to make 2 inches worth it. They’re so moist - I find a lot of cookies too dry. Love!!

I know I am late, but these are ok for seder if you use kosher for passover jam. Regular jam has corn syrup, which is not kosher for passover

I was worried about leaving the batter out for 8 hours also, but it was ok. I was not crazy about the cardamom, but everyone else who tried it loved them. I have passed this recipe on.

I think the rose water is just to dampen your hands. 1 tbls would not be enough

Use apricot jam instead. Also, I put an extra almond on top of the jam, a nice look. My son thought they were regular cookies.

Delicious. I also let the mixture sit for only a few hours instead of the full eight and it was easy to work with and not too sticky. I used the rose water and didn't think it was overpowering at all, if anything, I could barely taste it. They have a wonderful chewy texture and the raspberry jam is perfect for the topping.

Can these be frozen?

These were excellent. I don't believe they need very much time to sit before shaping and baking. I had no problem making them into balls after a couple of hours, and think I could have done it sooner. I will certainly make these again, but next time will use less sugar (I did cut it down some this time but not enough). They are so easy to make and a nice alternative to the traditional coconut and also the plain almond macaroons. Love that the nuts don't get totally ground into a powder.

I ran out of almonds, so I used some pecans, and Strawberry Sambuca jam from Bittersweet Herb Farms, they were very tasty!

Has anyone tried making this recipe vegan, using aquafaba or other egg substitute?

I used pecans instead of walnuts with apricot jam . The results were wonderful! I added a pinch of salt and left out the cardamom. Will make again for sure. Will also try less waiting time.

My husband is diabetic and I’d like to make these using an appropriate sugar substitute. Anyone try that idea yet? What suggestion do you have for the sugar sub? Baking Splenda?

my dough was loose and sicky let sit for 6 hrs

I love these. I follow it as written, with maaaaaybe a tiny bit more cardamom (I really like cardamom.) These feel special without being so difficult. Dipping my fingers in rosewater to shape the cookies feels so romantic. The first time I didn’t heed the 2-inches-apart, thinking, they don’t have butter, they won’t spread that much. They do spread, not a ton but enough to make 2 inches worth it. They’re so moist - I find a lot of cookies too dry. Love!!

It was good not great. Hard to get nice looking balls. Didnt need to indent at beginning. Can just do it at the 15 minute time

This the favorite cookie that my grandaughter, age 10, and I make together. We used 1 teaspoon of rosewater with 1/4 cup of water for dipping our fingers. We are too impatient to dry or refrigerate, so we just do it with sticky dough and the cookies are wonderful. Pistachio version is excellent, but we like the jam version too, although I think you need about 1/2 t. My personal favorite is Lingonberry preserves; seedless raspberry is good too. Any jam that you like will work.

Reduce the sugar amount. 1 cup is way too much. Next time I will try with 3/4 cup. Other than that, cookies are delicious.

My package of walnuts says that 1/4 cup weighs 30 grams . . which means 1 cup is 120 grams, and 1 1/2 cups is 180 grams, not 125 grams . . . who used cups??, who used grams?? hoping the cookies come out all right

I let the batter sit on the counter overnight, which seemed to work fine, and used a portion scoop (dipped in water) rather than rolling in my hands. Used pistachio instead of jam so they're easier to arrange on a platter. We'll see what the verdict is on Friday - have these, chocolate almond coconut macaroons, and dark chocolate macaroons (as well as sponge cake and 2 different chocolate cakes) for Seder dessert...

Having the dough sit for one hour was not enough to hold the thumbprint when baking. Refrigerate dough instead, even if not overnight.