Macadamia Thumbprint Cookies with Passionfruit Curd

Macadamia Thumbprint Cookies with Passionfruit Curd

These tender shortbread cookies are packed with toasted macadamia nuts and topped with a swirl of perfectly sweet-tart passionfruit curd.
Course Dessert
Cuisine American
Keyword Macadamia Thumbprint Cookies with Passionfruit Curd
Prep Time 30 minutes
Cook Time 15 minutes
Chill time 1 hour
Total Time 45 minutes
Servings 30 cookies
Calories 145


For the Cookies

  • 7 oz raw macadamia nuts about 2 cups
  • 7 tbsp unsalted butter softened
  • 1/3 cup granulated sugar
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/4 tsp salt Diamond Crystal brand

For the Passionfruit Curd

  • 1 cup granulated sugar
  • 1/2 cup passionfruit puree fresh or frozen
  • 7 egg yolks
  • 1 pinch salt
  • 10 tbsp unsalted butter cut into small chunks


Making the Passionfruit Curd

  • In a saucepan, combine granulated sugar, egg yolks, and passionfruit puree, and salt. Begin cooking gently over low to medium heat, whisking constantly.
  • Add chunks of butter, one at a time, thoroughly melting each one as you go. Whisk constantly to keep the mixture to keep in moving. (This helps keep the eggs from scrambling.)
  • Cook until the mixture reaches 160 degrees F. Remove from heat.
  • Pass the hot mixture through a fine sieve or cheesecloth to strain out any solid bits.
  • Press a layer of plastic wrap onto the top of the curd to prevent a skin from forming. Chill completely.

Making the Cookie Dough

  • Toast the macadamia nuts: spread nuts in a single layer on a baking sheet. Toast in a preheated 325 degree F oven for 10-12 minutes, or until light golden brown. Remove from pan immediately, and cool completely.
  • In a food processor or blender, pulse macadamia nuts until finely chopped.
  • In a stand mixer or large mixing bowl, cream butter and sugar until fluffy.
  • Add remaining ingredients except nuts, and mix until combined.
  • Fold in macadamia nuts.
  • Wrap dough in plastic wrap or place in a tightly-covered container and refrigerate for one hour.

Baking and Assembling the Cookies

  • Preheat oven to 350 degrees F.
  • Remove dough from the refrigerator and divide into 30 equal portions. Roll into balls.
  • Place balls on a parchment-lined baking sheet. With your thumb, press down lightly into the center of each cookie, leaving a small indentation.
  • Bake for 15-17 minutes or until very light golden brown. Remove from baking sheet and cool completely on a wire rack.
  • Fill each cooled cookie with about one teaspoon of passionfruit curd.


  • Use passionfruit puree or pulp, either fresh or frozen. One fresh passionfruit yields about one tablespoon of pulp.
  • You will use about half of this passionfruit curd to fill the cookies. The remaining curd can be used to spread on cookies, toast, or eaten with a spoon. :-)


Calories: 145kcal | Carbohydrates: 12g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 23mg | Potassium: 41mg | Fiber: 1g | Sugar: 6g | Vitamin A: 215IU | Vitamin C: 0.7mg | Calcium: 12mg | Iron: 0.6mg