MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Almond-Walnut Thumbprint Macaroons
 Categories: Cookies, Nuts, Snacks
      Yield: 36 servings
 
  1 3/4 c  Blanched almonds (250 g)
  1 1/2 c  Walnuts (125 g)
      1 c  Sugar (200 g); scant
      1 ts Ground cardamom
      1 lg Egg
      2    Egg whites
      1 c  Rose water (optional)
    1/2 c  Good quality raspberry jam -OR-
    1/2 c  Shelled pistachios
 
  Put the almonds in a food processor fitted with a steel blade and
  pulse until mostly powdered with a few crunchy bits remaining,
  about 15 pulses. Transfer to a large bowl. Put the walnuts in the
  food processor and pulse until mostly powdered. Add the walnuts to
  the almonds.
  
  Add the sugar, cardamom, egg, and egg whites to the bowl and, using
  one hand, mix to combine. Cover with a towel and let the mixture
  sit for at least 8 hours or overnight to dry out a bit.
  
  Heat the oven to 325°F/165°C and line 2 baking sheets with
  parchment paper. Pour rose water or 1 cup of water in a small
  shallow bowl. Dampen your hands with the rose water and scoop up
  about a tablespoon of the dough at a time, pressing it into
  walnut-size balls. Place the macaroons on the baking sheets about
  2" apart and flatten them slightly. Use your thumb to make a small
  indentation in the middle of each.
  
  Transfer the baking sheets to the oven and cook for 15 minutes,
  then remove and put either 1/4 ts of the raspberry jam or a
  pistachio in each thumbprint. Rotate the pans and continue baking
  for 10 more minutes or until golden and firm. Cool to room
  temperature on the baking sheets and serve or freeze.
  
  Recipe by Joan Nathan
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM