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.
Keyword Macadamia Thumbprint Cookies with Passionfruit Curd
Prep Time 30minutes
Cook Time 15minutes
Chill time 1hour
Total Time 45minutes
For the Cookies
7ozraw macadamia nutsabout 2 cups
1 1/2cupsall-purpose flour
1/4tspsaltDiamond Crystal brand
For the Passionfruit Curd
1/2cuppassionfruit pureefresh or frozen
10tbspunsalted buttercut 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. :-)