Mini Pistachio Thumbprint Cookies

Ingredients

1 cup shelled pistachios

1-1/2 cups almond flour

1/2 cup granulated sugar

2 large egg whites

1/4 teaspoon sea salt

2 tablespoons extra virgin olive oil

1/2 teaspoon almond extract

1 teaspoon vanilla extract or paste

1/4 cup raspberry or apricot all-fruit (no sugar added) preserves, such as Polaner or St. Dalfour

Directions

Preheat your oven to 350°F. Line two rimmed sheet pans with parchment paper.
Use a spice or coffee bean grinder to pulverize the pistachios (you may need to do this is batches).
Transfer to a large bowl along with the almond flour and sugar, and mix thoroughly.
In a stand mixer or large bowl with a hand mixer, beat the egg whites and salt at a low speed until frothy, then increase the speed and beat until you get soft peaks.
Briefly whip in the olive oil and the extracts.
Fold the whites into the nut mixture with a large spatula until fully combined. The dough will be very firm.
Using a 1-inch ice cream scoop or melon baller, make dough balls and evenly space them on the parchment-lined pans.
Use your thumb to make an indentation in the top of each cookie, flattening the centers and then filling each with a half-teaspoon or so of preserves.
Bake just until set, about 15 minutes, rotating the pans halfway through.
Wait 5 minutes before transferring the cookies to a rack to cool.
When completely cooled, store in an airtight tin.

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