Pistachio Rose Thumbprint Almond Cookies
Posted on 15. Jan, 2010 by grace in Indian, Sweets
Certain flavors and spices of India are almost indistinguishable from those of Persia, and for good reason. When the Moghuls entered India in the sixteenth century, they brought along Persian culinary influences that mingled with the indigenous cooking of Northern India. Rich nuts, like pistachio, and heady aromatics, like rose, became staples. As for me, I’ve found that taking one tradition—American thumbprint cookies—and combining it with another—Indian pistachio and rose flavors—makes for one excellent cookie. – Pichet Ong
Pistachio Rose Thumbprint Almond Cookies
By Pichet Ong, Author, The Sweet Spot: Asian-Inspired Desserts
Makes 3 dozen
1 1/4 cups (177 grams, 6 1/3 ounces) all-purpose flour
3/4 teaspoon baking powder
1 cup (122 grams, 4 1/3 ounces) unsalted and shelled pistachios
3/4 cup (169 grams, 6 ounces) unsalted butter, at room temperature
1/2 8-ounce package cream cheese, at room temperature
2 tablespoons fresh orange zest
3/4 cup (157 grams, 5 5/8 ounces) sugar
1/4 teaspoon salt
1 large egg
1 tablespoon fresh orange juice
3 tablespoons rose jam, or other fruit jam
1. Sift the flour and baking powder together and set aside. Put the pistachios into the bowl of a food processor and process until the nuts become a fine powder. Do not over process or the mixture will become pistachio butter. You can also crush the nuts by putting them in a heavy-duty plastic bag and pounding with a heavy skillet.
2. Put the ground pistachios, butter, cream cheese, orange zest, sugar, and salt into the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until the mixture is light and fluffy, 5 minutes. Scrape down the sides and bottom of the bowl, turn the machine to medium speed, and mix in the egg and orange juice. Turn the speed to low and add the flour mixture in two additions. Mix just until no traces of flour remain. You can also make this dough by hand. Crush the pistachios in a heavy duty plastic bag with a heavy skillet and mix the ingredients by hand in the order listed above.
3. Line 2 baking sheets with parchment paper. Form the dough into 1-inch balls and put 2 inches apart on the baking sheets. Chill in the refrigerator until firm, about 30 minutes.
4. When ready to bake, preheat the oven to 350ºF. Use your thumb to make a 1/2-inch deep indentation in the center of each ball. Fill each “thumbprint” with 1/4 teaspoon jam and bake for 10 minutes. Cool on a cooling rack and serve or store in an airtight container for up to 2 days.
Chef’s Tip: If you can’t find rose jam, which is available in most Indian, Middle Eastern, and gourmet markets, you can substitute another aromatic fruit jam like strawberry.
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