Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups walnuts
  • 1 cup (125 grams) all purpose flour
  • 1 cup (153 grams) rye flour
  • 2 teaspoons cardamom
  • 1/2 teaspoon salt
  • ½ cup sugar
  • 1 cup unsalted butter, cut into chunks
  • 1 teaspoon vanilla
  • 2 eggs- whites and yolks separated
  • 1 tablespoon water
  • 1/2 cup apricot jam

Instruction

  • Preheat oven to 335 degrees.
  • Grinds nuts in food processor.
  • Remove from processor and set aside 1/2 cup to add to batter later and the rest in a bowl for coating the cookie.
  • Add rye flour, AP flour, cardamom, salt, and sugar into the food processor.  Pulse a few times to mix.
  • Add butter, pulse to cut the butter into the flour mixture.
  • Add in 1/2 cup of the ground walnuts.
  • Whisk together vanilla and egg yolk.  Add and pulse in the processor until dough is combined.
  • Roll dough into a log about 1-inch diameter, slice into 1/2 inch pieces and shape into balls.
  • Whisk together egg whites with 1 tablespoon of water.  Dip the top half of the dough ball into the egg whites and then into the ground nuts.  Set nut side up on a baking tray.
  • Press divots into the cookie ball with your thumb.  Place the tray in the fridge for 30 minutes.
  • Bake at 335 for 15 minutes.  Remove from oven, you may need to lightly press into divot again.  Fill with apricot jam.
  • Bake for 10 minutes more.