Desserts | Saveur

Mishti Doi (Bengali Sweet Yogurt)

Anikah Shaokat — Sat, 11 Apr 2026 14:09:03 +0000

Photo: Murray Hall • Food Styling: Anikah Shaokat

In Bengali cuisine, mishti doi is a staple at nearly all celebrations. Often sweetened with jaggery (unrefined palm sugar), this custard-like yogurt is made by boiling milk until thick, then setting it in terracotta clay pots through a slow fermentation process. The most important ingredient is patience—it can take up to 48 hours for mishti doi to incubate into its classic creamy texture. You can do an occasional jiggle test to check if it’s set. Even if the yogurt isn’t completely set, it can be transferred to the fridge to chill. It might be on the runnier side, but it will still have that tangy, fermented flavor.

You can find jaggery at your local South Asian grocery store or online, but coconut sugar also works. This recipe calls for a torched sugar top; if you use jaggery, it won’t evenly caramelize like crème brûlée, but the burnt sugar adds a welcome toasty note to the sweet dessert.

Featured in “Reclaiming Bengali New Year in New York.”

Makes: 6

Time: 45 minutes

Ingredients

1 cup jaggery or coconut sugar, plus more to brûlée
One 12-oz. can evaporated milk
2 cups whole milk
Ground cardamom
Ground cinnamon
Kosher salt
⅔ cup plain whole-milk Greek yogurt

Instructions

Position a rack in the center of the oven and preheat to 200°F, then turn off the oven and switch on the oven light.
In a medium pot, whisk together the jaggery and 2 tablespoons of water. Bring to a boil over medium heat, then turn the heat to low and cook, stirring occasionally, until the temperature reaches 235°F, about 3 minutes.
Whisking continuously, add the evaporated milk and whole milk. Whisk in a pinch each of cardamom, cinnamon, and salt. Bring to a boil over medium heat, then turn the heat to medium-low and simmer, whisking occasionally, until thickened and reduced by half to about 2 cups, 35–38 minutes. Turn off the heat and set aside to cool to 110°F–115°F, about 15 minutes.
To a medium bowl, add the yogurt and ½ cup of the cooled milk mixture and whisk until very smooth. Add the whisked yogurt to the remaining milk mixture and whisk until completely smooth. Pour into a 1-quart terracotta dish or divide among six 4-ounce terracotta cups or ceramic ramekins. Wrap tightly with foil and transfer to a baking sheet. Place in the oven with the light on until set but a little jiggly, similar to a baked custard, 36–48 hours. Refrigerate for at least 2 hours or up to 4 days.
To brûlée, sprinkle the top with jaggery. Using a kitchen torch, evenly brown the sugar. (It won’t crackle like a classic crème brûlée, but it adds a toasty caramelized flavor.)

The post Mishti Doi (Bengali Sweet Yogurt) appeared first on Saveur.

Chocolate Caramel Matzo Brittle

SAVEUR Editors — Mon, 18 Mar 2019 22:38:48 +0000

Photo: Matt Taylor-Gross • Food Styling: Ben Weiner

You can tailor this recipe for crisp, kosher brittle by using white, milk, or dark chocolate, or adding sliced almonds or dried cranberries.

Makes: About 2 pounds

Time: 1 hour

Ingredients

10 Tbsp. unsalted butter, plus more for greasing
5 unsalted matzos
1 cup sugar
1 cup packed light brown sugar
1 tsp. vanilla extract
¼ tsp. baking soda
1 Tbsp. kosher salt
10 oz. semisweet chocolate, finely chopped
⅓ cup roasted pistachios, coarsely chopped (optional)
Flaky salt (optional)

Instructions

Position a rack in the center of the oven and preheat to 350°F. Line a 13- by 18-inch rimmed baking sheet with 2 layers of foil and grease thoroughly with butter. Place the matzos in one layer on the baking sheet, breaking them into pieces and slightly overlapping them if necessary. Set aside.
To a medium pot over medium-high heat, add both sugars and cook, swirling the pot frequently, until golden amber and completely liquefied, about 7 minutes. Add the butter and cook, stirring, until the butter is melted and the caramel is liquid again, about 2 minutes. In a small bowl, stir together the vanilla and baking soda, then stir into the pot along with the kosher salt until combined.
Pour the caramel over the matzo, using a silicone spatula to spread into an even layer. Bake until the matzo has absorbed the caramel and is slightly crisp, about 8 minutes. Sprinkle the chocolate over the caramel and spread into an even layer. Before the chocolate sets, sprinkle with the pistachios and flaky salt if desired. Refrigerate for at least 30 minutes.
Break into pieces to serve. Stored between layers of wax paper in an airtight container, the matzo brittle will keep for up to 1 week.

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Double Chocolate Macaroons

Leah Koenig — Mon, 18 Mar 2019 22:21:54 +0000

Photo: Matt Taylor-Gross • Food Styling: Ben Weiner

For this luscious dessert from cookbook author Leah Koenig, the traditional coconut macaroon gets a double dose of chocolate: cocoa powder and semisweet chocolate chips. These chewy, decadent treats are also gluten-free and perfect for Passover.

Makes: About 2 dozen

Time: 40 minutes

Ingredients

2¼ cups unsweetened shredded coconut
⅔ cup sugar
¼ cup cocoa powder, sifted
2 tsp. vanilla extract
¼ tsp. kosher salt
3 large egg whites
½ cup semisweet chocolate chips

Instructions

To a small pot over medium-low heat, add the coconut, sugar, cocoa powder, vanilla, salt, and egg whites and cook, stirring frequently, until slightly thickened and sticky, 5–6 minutes. Transfer to a medium bowl and set aside to cool for 20 minutes, then stir in the chocolate chips.
Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 325°F. Line two baking sheets with parchment.
Using a tablespoon, portion and roll the coconut mixture into balls, then transfer to the prepared baking sheets, spacing 1 inch apart. Bake, rotating and swapping the baking sheets halfway through, until the macaroons are just set, about 20 minutes. (Be careful not to overbake as the cookies will firm up as they cool.) Transfer to a wire rack and set aside to cool completely. Stored in an airtight container, the macaroons will keep for up to 4 days.

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Steamed Marmalade Pudding With Toffee Sauce

Lynne Mallison — Tue, 27 Nov 2018 15:17:16 +0000

Photo: Grant Cornett • Food Styling: Stacy Adimando and Kat Craddock

Bittersweet marmalade mingles with orange-flavored liqueur in this classic British dessert from Lynne Mallinson, who ran a company called Country Puddings in Cumbria, England. The moist individual puddings have a buttery but light and spongy texture, and they come out with a glistening layer of marmalade on top. For easy removal, keep them covered in the steamer with the heat turned off until ready to serve.

Featured in “In England, Pudding is the Definition of Dessert” by Carla Capalbo.

Makes: 4

Time: 50 minutes

Ingredients

For the pudding:

7 Tbsp. unsalted butter, softened, plus more for greasing
½ cup plus 1 Tbsp. bitter orange marmalade, divided
¼ cup plus 1 Tbsp. Cointreau, divided
⅓ cup plus 2 Tbsp. unrefined golden caster sugar or superfine sugar
2 large eggs, beaten
⅔ cup all-purpose flour, sifted
1 tsp. baking powder
½ tsp. kosher salt

For the toffee sauce:

⅓ cup heavy cream
5 Tbsp. salted butter
¼ cup light muscovado sugar

Instructions

Make the pudding: Grease the bottom and sides of four 6-ounce ramekins or dariole molds with butter and set aside. In a flat-bottomed steamer or small pot with a rack set on the bottom, add enough water to reach 2 inches up the sides of the pot. Cover and turn the heat to low.
Meanwhile, in a small bowl, whisk together ½ cup of the marmalade and ¼ cup of the Cointreau. Divide the mixture among the molds. Set aside.
To a stand mixer fitted with the paddle attachment, add the butter and caster sugar and beat on medium-high until light and fluffy, about 5 minutes. Slowly add the eggs, stopping and scraping down the sides of the bowl and paddle as needed. With the mixer on low, add the flour, baking powder, salt, and the remaining 1 tablespoon each of marmalade and Cointreau. Beat until just combined.
Evenly divide the batter among the molds. Cover the top of each with a square of parchment or wax paper and secure with a rubber band. Paper-side up, transfer to the steamer, cover, and turn the heat to medium-low. Steam until the puddings are just set, 25–30 minutes.
Meanwhile, make the toffee sauce: To a small pot over medium heat, add the cream, butter, and muscovado sugar. Bring to a boil, whisking occasionally, then turn the heat to low to maintain a strong simmer. Cook, swirling the pot once or twice, until the sauce is slightly thickened, about 2 minutes. Set aside.
Carefully remove the puddings and discard the paper. Working quickly, invert each onto an individual serving plate, allowing any of the remaining marmalade mixture to drip down. Serve hot, drizzled with the toffee sauce to taste.

The post Steamed Marmalade Pudding With Toffee Sauce appeared first on Saveur.

3 Festive Eid Desserts by Way of Bahrain and New York

Zainab Shah — Tue, 17 Mar 2026 22:49:11 +0000

Doaa Elkady

Whether Dona Murad is celebrating Eid al-Fitr behind the counter at Librae Bakery, the New York City shop she cofounded, or at her parents’ home thousands of miles away in Bahrain, the rhythms and rituals of the holiday—and the multiple places she belongs to—stay with her. Borders, Murad suggests, often feel more rigid than the cultures that flow across them. This fluidity exists for ordinary people, even as war restricts physical movements and threatens day-to-day life. At Librae, Murad channels that cultural permeability into something communal and sustaining.

Doaa Elkady

Librae has many influences, owed to Murad’s Bahraini and Indian heritage, and as a result, the desserts feel at once familiar and surprising. The popular loomi babka is flecked with black lime—a typical ingredient in savory Middle Eastern, Persian, and Gulf dishes—and filled with lemon curd. (During the research phase for the pastry, Murad brought the black lime back from Bahrain in her suitcase.) A rose pistachio croissant is perfumed with rose water, an ingredient so ubiquitous across the Middle East and South Asia that it’s as integral to food as it is to skincare routines. A twice-baked croissant filled with chocolate and halva, the Middle Eastern sesame confection, is finished with black and white sesame seeds in a quiet nod to N.Y.C.’s black and white cookie.

Doaa Elkady

Served only on weekends at the bakery, this croissant is also inspired by Murad’s Eid mornings at home in Bahrain—before the doorbell rang and guests arrived for brunch, afternoon tea, or dinner. Her father would split warm flatbread from the local bakery, tuck slabs of halva (or, as it’s known in Bahrain, rahash) inside, and drizzle honey over top; it melted into something soft, sweet, and faintly nutty. It was the first of many delectable ways Murad’s family marked the end of Ramadan and 30 days of fasting. Murad took the elements of this beloved treat and did something a little different with it at Librae. “This is how we evolve and adapt our traditional foods for our tables,” she says. Garam masala and black lime share space in her pantry. Tahini finds its way into laminated Danish dough.

Doaa Elkady

This idea of evolving a traditional recipe is not new in Murad’s family. Her mother put her own spin on luqaimat, the sweet fritters popular across the Persian Gulf. “Every household makes things a little differently,” Murad says. “In mine, the luqaimat are drenched in floral honey instead of date syrup, and my mother adds ground fennel seeds to the batter instead of saffron or cardamom. She also adds a couple of tablespoons of yogurt.” Murad pauses and laughs a little before adding: “Don’t tell my mother I’m sharing this secret ingredient!”

Doaa Elkady

Murad is carrying this concept of varied and evolving traditional foods to her own Eid table this year with three different desserts: luqaimat with saffron date syrup (a departure from her mother’s recipe), halva swirl brownies, and a muhalabia Basque cheesecake. The rahash brownie is not, Murad is quick to clarify, an attempt to modernize the brownie itself. “A brownie is a brownie,” she says. Instead, the recipe is about using flavors to capture a moment in time or evoke a memory. By folding halva into dark chocolate and sesame, she creates a nostalgic dish for people who grew up with rahash, brownies, or, as often is the case at Librae, both. The result is less a reinvention than a translation—it’s a way of honoring a traditional Eid dessert through something that’s already beloved and understood.

Doaa Elkady

The muhalabia Basque cheesecake follows a similar logic. At Librae, the classic Basque cheesecake is already a fixture prized for its signature top and custardy center. For Murad, the dessert’s appeal lies in texture as much as flavor. “It’s beautiful because it’s creamy,” she says, describing the way its soft interior echoes the silkiness of muhalabia, the milk pudding perfumed with rose or orange blossom that often appears at celebrations in homes across the Middle East.

Though this year Murad is celebrating Eid at her parents’ home in Bahrain, when she’s in N.Y.C., her favorite place to be on Eid morning is behind the counter at Librae. “There’s something so sweet about seeing everyone in their traditional dress after prayers, enjoying one of our Eid specials together. I’m so grateful for those moments,” she says.

Recipes

Luqaimat With Saffron-Date Syrup

Doaa Elkady

Get the recipe >

Halva Swirl Brownies

Doaa Elkady

Get the recipe >

Muhalabia Basque Cheesecake

Doaa Elkady

Get the recipe >

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Halva Swirl Brownies

Dona Murad — Tue, 17 Mar 2026 22:45:05 +0000

Doaa Elkady

“There’s something about Eid al-Fitr that calls for chocolate—something indulgent to pass around with coffee after a long morning of visits. These brownies are my nod to the sweets we grew up with. The tahini deepens the flavor of the chocolate rather than overpowering it, and the halva (or, as it’s known in Bahrain, rahash) melts throughout. This is the kind of tray you set out knowing it won’t last long. The brownies are rich, nostalgic, and just a little bit celebratory—the way Eid desserts should be.” —Dona Murad, founder of Librae Bakery

Featured in “3 Festive Eid Desserts By Way of Bahrain and New York” by Zainab Shah.

Makes: 9 brownies

Time: 1 hour

Ingredients

For the brownie batter:

1 cup coarsely chopped 70% or higher dark chocolate
11½ Tbsp. unsalted butter
¼ cup plus 1 Tbsp. Dutch-process cocoa powder
1 Tbsp. tahini
1¼ cups packed light brown sugar
⅓ cup sugar
3 large eggs, at room temperature
1½ tsp. vanilla extract
⅔ cup plus 1 Tbsp. all-purpose flour
1 tsp. ground coffee
½ tsp. ground cardamom
½ tsp. fine salt
2 Tbsp. toasted sesame seeds
Flaky salt

For the halva swirl:

4¼ oz. halva, coarsely chopped (about ⅔ cup)
1 Tbsp. whole milk
1 tsp. tahini

Instructions

Make the brownie batter: Position a rack in the center of the oven and preheat to 350°F. Line an 8-inch square pan with parchment.
In a medium pot over medium-low heat, bring 2 inches of water to a simmer. To a medium heatproof bowl, add the chocolate and butter. Place the bowl over the pot and cook, stirring frequently, until the chocolate and butter are melted and the mixture is smooth, 5–6 minutes. Remove from the heat and whisk in the cocoa powder and tahini while still warm. Whisk in both sugars until combined. Add the eggs one at a time, whisking after each addition, until thick and glossy. Stir in the vanilla. Fold in the flour, coffee, cardamom, and fine salt until just combined. Set aside.
Make the halva swirl: In a medium bowl, stir together the halva, milk, and tahini until slightly crumbly (almost the texture of cottage cheese).
Scrape the brownie batter into the prepared pan. Spoon the halva mixture over the top and gently swirl with a knife to create a marbling effect. Sprinkle with the sesame seeds and a large pinch of flaky salt. Bake until a toothpick inserted into the center comes out clean, 35–40 minutes. Set aside to cool, about 2 hours, then slice.

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Muhalabia Basque Cheesecake

Dona Murad — Tue, 17 Mar 2026 22:43:20 +0000

Doaa Elkady

“Muhalabia is the Middle East’s most beloved milk pudding—a silky, delicate custard that’s been part of dessert tables for generations. Traditionally flavored with rose water and orange blossom, it carries that unmistakable taste of nostalgia. I’ve taken this childhood classic and reimagined it through a rich, caramelized burnt Basque cheesecake. Serve it sliced with crushed pistachios and dried edible rose petals.” —Dona Murad, founder of Librae Bakery

Featured in “3 Festive Eid Desserts By Way of Bahrain and New York” by Zainab Shah.

Makes: One 8-inch cheesecake

Time: 1 hour 15 minutes

Ingredients

Three 8-oz. packages cream cheese, softened
1 cup sugar
1 Tbsp. finely grated lemon zest
1 tsp. vanilla bean paste
4 large eggs
1½ cups heavy cream
1 Tbsp. orange blossom water
1 Tbsp. rose water
2 Tbsp. plus 1 tsp. all-purpose flour, sifted
¼ tsp. fine salt
Olive oil, for drizzling
Dried edible rose petals, for garnish
2 Tbsp. finely ground pistachios, for garnish

Instructions

Position a rack in the upper third of the oven and preheat to 425°F. Line an 8-inch springform pan with two layers of parchment, pressing it into the pan and leaving about 3 inches of overhang at the top.
To a stand mixer fitted with the paddle attachment, add the cream cheese, sugar, and lemon zest and beat on medium until smooth, about 2 minutes. In a medium bowl, whisk together the vanilla and eggs. With the mixer running on low, slowly pour in the egg mixture in a steady stream, then beat until fully combined, about 5 minutes. Slowly mix in the cream, followed by the orange blossom and rose waters. Add the flour and salt and beat to completely incorporate into a silky batter. Scrape into the prepared pan.
Bake until the top is deep golden brown with a “burnt” look and the cake is slightly jiggly in the center, 50–60 minutes. Set aside to cool at room temperature for 2 hours, then refrigerate until set, at least 4 hours or up to 12 hours.
Cut the cheesecake into slices. Drizzle with the oil and garnish with the rose petals and pistachios.

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Espresso Snacking Cake With Chocolate Ganache

Kristen Hartke — Thu, 12 Mar 2026 16:24:10 +0000

Photo: Murray Hall • Food Styling: Ben Weiner

The makers of Marmite have never given away the “secret ingredient” in their proprietary seasoning blend. Well, two can play that game. For this easy one-layer snacking cake, Marmite is the secret ingredient in the dark chocolate ganache, amplifying the natural fruitiness of dark chocolate and complementing the cardamom, coffee, and orange flavors in the cake. Stored in an airtight container in the fridge, leftover ganache will keep for up to two months. When ready to use, warm on the stove or in the microwave until melty, then cool to room temperature before using on cakes, fresh fruit, or ice cream sundaes.

Featured in “Why Marmite Deserves a Place in Your Pantry.”

Makes: One 8-inch cake

Time: 1 hour

Ingredients

For the cake:

Nonstick spray
1¼ cups all-purpose flour
¾ cup sugar
1½ tsp. baking powder
¾ tsp. fine salt
¼ tsp. round cardamom
¾ cup full-fat coconut milk
1 tsp. instant espresso powder
¼ cup olive oil
2 tsp. finely grated orange zest
1 tsp. vanilla extract
1 tsp. apple cider vinegar
½ tsp. flaky salt, for garnish (optional)

For the ganache:

¼ cup full-fat coconut milk
½ cup plus 2 Tbsp. bittersweet chocolate chips
1 tsp. Marmite

Instructions

Make the cake: Position a rack in the center of the oven and preheat to 350°F. Grease an 8-inch square cake pan with nonstick spray, then line the bottom with parchment and spray the parchment.
In a large bowl, whisk together the flour, sugar, baking powder, fine salt, and cardamom. In a small microwave-safe bowl, microwave the coconut milk on high until warm, about 30 seconds, then stir in the espresso powder until dissolved. In a medium bowl, whisk together the oil, orange zest, vanilla, and vinegar, then add to the flour mixture and whisk until combined, being careful not to overmix. Evenly spread the batter in the prepared pan, then lightly tap the pan on the counter to remove any air bubbles.
Bake until a toothpick inserted into the center comes out with just a couple of crumbs, 30–35 minutes. Transfer the pan to a wire rack for 10 minutes, then turn the cake out onto the rack. Remove the parchment and set aside to cool completely, about 45 minutes.
Meanwhile, make the ganache: In a small microwave-safe bowl, microwave the coconut milk on high until hot, about 1 minute. Stir in the chocolate chips until completely melted and combined. Add the Marmite, whisking until glossy (you should have about ¾ cup). Set aside to cool for 5 minutes before using.
Invert the cake onto a serving plate. Using an offset spatula, evenly spread about ½ cup of the ganache on top. Set aside until the frosting is set, about 30 minutes. Just before serving, garnish with flaky salt if desired.

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Bing Tanghulu (Candied Fruit Skewers)

Jen Lin-Liu — Wed, 11 Mar 2026 18:31:36 +0000

Photo: Doaa Elkady • Food Styling: Thu Buser

Traditionally made with hawthorn berries, these hard sugar-coated fruit skewers are frequently sold by Beijing street vendors (including from the backs of bicycles), and may also feature strawberries, mandarins, and grapes. They are best enjoyed immediately, as the moisture from the fruit can cause the candy shell to soften. To remove the hardened sugar from your tools, fill the wok with water, place the ladle inside, and bring to a boil to melt and dissolve the sugar before dumping into the sink.

Featured in “Between the Walls” by Megan Zhang in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Makes: 10–12 skewers

Time: 45 minutes

Ingredients

2 cups strawberries, hulled
2 cups seedless grapes
3–4 mandarins or clementines, peeled and segmented
3 cups sugar

Instructions

Onto a 12-inch skewer, thread 4–5 strawberries tightly together pointing in the same direction, piercing the fruit lengthwise through the center, and leaving about 5 inches of the skewer bare at the blunt end for easy handling. Repeat on separate skewers with the remaining strawberries, the grapes, and the mandarin segments.
Place a large, deep bowl of ice water and a parchment-lined baking sheet next to the stove. Into a wok or deep skillet fitted with a candy thermometer, bring the sugar and 1½ cups of water to a boil over medium-high heat. Stir once to dissolve the sugar, then continue cooking, without stirring, until the syrup thickens and reaches 300°F, about 10 minutes. (To test for readiness, dip a skewered piece of fruit into the syrup, then into the ice water. If the coating hardens into a lollipop-like shell, the syrup is done.) Turn off the heat.
Working quickly, hold a fruit skewer above the wok and carefully ladle the syrup over it, turning to coat all sides evenly. Immediately submerge the skewer in the ice water for 10–15 seconds to set, then transfer to the prepared baking sheet. (If the syrup becomes too thick, turn the heat to medium-low and stir until thinned.) Repeat with the remaining skewers. Set aside to dry slightly before serving.

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Hamantaschen

Betsy Andrews — Mon, 18 Mar 2019 22:38:52 +0000

Photo: Murray Hall • Food Styling: Thu Buser

“My mother’s family is Jewish—but not that Jewish. My mother substituted her lapsed Hebrew in the holiday blessing with ‘hurrah for Hanukkah,’ and whatever I knew about Passover I learned from Cecil B. DeMille. I didn’t know what Purim was until I was nine and attended art classes at the Jewish youth center near our house in Philadelphia. In late winter, the drama students put on a play wherein the evil Haman bribes the king of Persia to allow him to kill the Jews. Luckily, the king’s favorite wife, Esther, outs herself as Jewish. In a stunning reversal, the king orders Haman hanged, and Persian Jews are saved and a day is set aside for feasting. Forthwith, we children were served cookies—jam- and poppy seed-filled triangles—representing, we were told, Haman’s three-cornered hat.

The cookies I knew. They were hamantaschen. My grandmother made delectable jewel-like versions year-round; they blew the youth center’s dry, cakey ones away. Grandma Syl’s flaky cream cheese pastry was shaped into tiny triangles framing sweet dollops of her homemade raspberry and apricot-pineapple jams. As I’ve learned, Purim also calls for mishloach manot, or ‘sending portions’—giving baskets of sweets to friends and relatives. I may not be the most observant of Jews, but with my Grandma Syl’s fantastic recipe in hand, this is one ritual I can master.” —Betsy Andrews

Featured in the SAVEUR 100 in the January/February 2013 issue.

Makes: 45 cookies

Time: 1 hour 45 minutes

Ingredients

8 oz. cream cheese, softened
16 Tbsp. unsalted butter, softened
½ cup sugar
2 tsp. vanilla extract
½ tsp. kosher salt
2 cups all-purpose flour, plus more for dusting
¼ cup apricot preserves
¼ cup raspberry preserves
2 large egg whites, beaten

Instructions

In a medium bowl using an electric mixer, beat the cream cheese, butter, sugar, vanilla, and salt on medium speed, scraping down the bowl halfway, until fluffy, about 3 minutes. Beat in the flour. Form the dough into a thin disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Transfer the dough to a floured surface and roll to a thickness of ⅛ inch. Using a 2½-inch round cookie cutter dipped in flour, cut out dough rounds. Gather the scraps, re-roll, and cut the dough until you have 30 rounds. Place about ½ teaspoon of the preserves (use the apricot on half and the raspberry on half) in the center of each round. Brush the edges with the egg whites, then fold in the edges to form a triangular shape, leaving a small opening at the top. Tightly pinch the corners to ensure the dough is sealed. Divide the cookies between 2 parchment-lined baking sheets and refrigerate for 30 minutes. Gather the remaining dough scraps, wrap them in plastic, and refrigerate.
Position a rack in the center of the oven and preheat to 350°F. One baking sheet at a time (leave the other sheet in the fridge), bake the chilled cookies until lightly browned, 16–18 minutes. Set the baking sheet aside to cool for 5 minutes, then transfer the cookies to a wire rack to cool completely.
While the first batch bakes, continue to roll and cut the remaining dough (you should get another 15 rounds), alternating topping with ½ teaspoon of the apricot or raspberry preserves. Shape the rounds into triangles, tightly pinching the corners, and transfer to the cooled baking sheet, then refrigerate for 30 minutes. Bake and cool according to the above instructions.

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Almond Marmalade Thumbprint Cookies

Ryan McCarthy — Wed, 11 Feb 2026 20:39:01 +0000

Photo: Tristan deBrauwere • Food Styling: Ryan McCarthy

Buttery, crumbly, and faintly bitter, these salty-sweet shortbread cookies bridge the Spanish-British divide with crunchy Marcona almonds and a proper English marmalade. For an extra hit of puckering orange, top the cookies with additional marmalade after baking. Salted or toasted almonds can be used; simply halve the kosher salt for the former.

Featured in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Makes: About 24 cookies

Time: 28 minutes

Ingredients

1¼ cups all-purpose flour
1 cup Marcona almonds, preferably raw and unsalted, finely ground
½ tsp. kosher salt
8 Tbsp. unsalted butter, softened
⅓ cup sugar
2 large egg yolks
1 tsp. vanilla extract
½ tsp. almond extract
½ cup marmalade

Instructions

In a medium bowl, whisk together the flour, almonds, and salt.
In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high until light and fluffy, about 2 minutes. Beat in the egg yolks, followed by the vanilla and almond extracts, and mix until combined, scraping down the sides of the bowl as needed. Turn the speed to low and gradually add the flour-almond mixture, mixing just until no white streaks remain. Gather the dough into a ball, wrap in plastic, and refrigerate until firm, at least 30 minutes, or up to 7 days.
Position racks in the upper and lower thirds of the oven and preheat to 350°F. Roll the dough into 1-tablespoon balls and transfer to parchment-lined baking sheets, spacing at least 1 inch apart. Using your thumb or the back of a round measuring spoon, make an indentation in the center of each ball. (Use your fingers to smooth any cracked edges.) Fill each cookie with 1 teaspoon of the marmalade.
Bake, switching racks and rotating the baking sheets halfway through, until light golden brown, 12–15 minutes. Set aside to cool slightly, then transfer the cookies to a wire rack to cool completely before serving. (The cookies will keep in an airtight container for up to 5 days.)

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