Pistachio thumbprints

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20 min


48 cookies

* PLUS Baking Time: 15 minutes
Pistachio thumbprints

Andreas Trauttmansdorff


  • 1 cup unsalted butter , at room temperature
  • 3/4 cup sifted icing sugar
  • 2 cups all-purpose flour
  • 1 cup finely chopped pistachios , or pecans
  • 1/2 cup raspberry or apricot jam , or lemon curd


  • Place butter in a large bowl. Using a wooden spoon, gradually beat in sugar until creamy. Gradually stir in flour just until mixed.
  • Preheat oven to 300F (150C). Place pistachios in a small bowl. Pinch off about 1 tbsp (15 mL) dough and form into a ball. Lightly roll in pistachios. Place on an ungreased baking sheet. Repeat with remaining dough, placing 1 inch (2.5 cm) apart until sheet is filled. Make an indent in centre of each using your pinky.
  • Bake in centre of preheated oven until edges are golden, 15 to 18 minutes. Remove cookies to a cooling rack. Repeat with remaining dough and nuts. Refrigerate up to 1 week or freeze up to 1 month. Just before serving, fill each cookie with 1/2 tsp (2 mL) jam or lemon curd.

Nutrition (per serving)

  • Calories
  • 81,
  • Protein
  • 1.2 g,
  • Carbohydrates
  • 7.5 g,
  • Fat
  • 5.3 g,
  • Fibre
  • 0.4 g,
  • Sodium
  • 3 mg.

These are a great make-ahead option. Prepare and bake the dough, then fill with colourful jams or lemon curd just before serving.