Double pecan thumbprints: a delicious cookie recipe

Ingredients for Double pecan thumbprints

• 240 g pecan halves

• 70 g caster sugar

• 1 large egg white

• 30 g unsalted butter, softened

• 10 ml espresso powder

• 2.5 ml kosher salt

• 1.25 ml almond extract

• 150 g plain flour

• 5 ml kosher salt

• 2.5 ml baking powder

• 170 g unsalted butter, softened

• 50 g caster sugar

• 90 g icing sugar, divided; plus more for serving (optional)

• 1 large egg yolk

• 5 ml vanilla extract or paste

How to make Double pecan thumbprints

1. Preheat the oven to 175°C (fan) or 190°C (conventional).  

2. Lightly toast the pecans on a rimmed baking tray, tossing halfway through, until slightly darkened and fragrant, about 6–8 minutes.  Let cool, then set aside 300 g of the pecans for making the dough.  

3. Pulse the granulated sugar and the remaining 100 g of pecans in a food processor until the nuts are very finely ground, taking care not to overprocess into a paste, about 30–60 seconds.  Add the egg white and pulse briefly to blend.  Then add the butter, espresso powder, salt, and almond extract, pulsing until the mixture is smooth and combined.  Scrape the frangipane into a small bowl and chill for at least 30 minutes before using.  

4. Pulse the flour, salt, baking powder, and 100 g of reserved pecans in a clean food processor until the nuts are very finely ground, about 1 minute.  

5. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and 50 g of powdered sugar on medium-high speed until light and fluffy, about 4 minutes.  Add the egg yolk and vanilla, and beat until fully combined with no streaks remaining.  Reduce the speed to low and add the dry ingredients, beating just until incorporated, about 1 minute.  Cover the bowl with cling film and chill the dough until firm enough to scoop and hold its shape, about 30–45 minutes.  

6. Place the oven racks in the upper and lower thirds, then preheat to 175°C (fan) or 190°C (conventional).  Pour 75 g of powdered sugar into a shallow bowl.  Working in batches, scoop tablespoonfuls of dough and roll them into balls between your hands, then roll each ball in the powdered sugar, knocking off any excess.  Transfer the balls to two parchment-lined baking trays, spacing them about 5 cm apart.  

7. Bake the cookies until puffed but the edges are still soft, about 6–8 minutes.  Carefully remove from the oven and make an indent in the centre of each cookie using the handle of a wooden spoon or a similar heatproof object.  Spoon a generous ½ teaspoon of frangipane into each indent and top with a pecan half from the remaining reserved 100 g.  Return the cookies to the oven and continue to bake until the edges are set and very lightly browned, an additional 6–8 minutes.  Let cool on the baking trays.  

8. Just before serving, dust the cookies with additional powdered sugar if desired.  

9. The frangipane can be made up to 3 days in advance.  Cover and keep chilled.  You will have more than needed, but try spreading the leftovers on toasted brioche and baking until lightly browned, akin to an almond croissant.  We guarantee you won’t be disappointed.  The cookies can be baked up to 5 days ahead.  Store in an airtight container at room temperature.  

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.