Ingredients
- 1 cup butter (227 g)
- 1/2 cup soft brown sugar (I use GEPA organic raw cane sugar Mascobado) (80 g)
- 2 egg yolks
- 2 cups all-purpose flour (Type 550) (260 g)
- 2 teaspoons phosphate-free baking powder
- 2 egg whites, lightly beaten
- 1 cup ground walnuts or hazelnuts (sometimes you need a bit more) (100 g)
- raspberry jam, or other favorite jam (about 1/2 a teaspoon or more per cookie)
Instructions
- Preheat the oven to 350°F / 175°C. Grease or line a cookie sheet with parchment paper.
- Using a mixer, cream together the butter and sugar in a large bowl. Add the egg yolks and cream some more. Add the flour and baking powder and mix until combined.NOTE: I whisk the flour and baking powder together in a small bowl before adding to the butter mixture.
- Pinch off the dough in pieces and roll into 2.5cm (1 inch) balls. Dip in the egg white, then in the ground nuts.
- Place the balls on the prepared cookie sheet. Using a floured thumb, create an indent by pressing into the centre of the ball.
- Bake for 12-13 minutes.
- Cool completely. Drop a bit of raspberry jam into the dent in the cookie and enjoy!