Nut Filling

Three ingredients, five minutes, and you’ve got a fragrant almond filling ready to go inside any rolled or shaped cookie. Finely ground almonds, sugar, and cinnamon mixed together create a sweet, sandy filling that melts into a sticky, nutty layer as it bakes.

The almonds need to be ground fine but not to a paste. You want a powdery texture that blends with the sugar and cinnamon into something that spreads easily and stays put inside the dough. A food processor with short pulses works best.

This makes enough for one batch of cookie dough, so scale it up if you’re doubling your recipe.

Chef Tips

• Grind the almonds in short pulses. Over-processing turns them into almond butter from the released oils, and a wet paste won’t work as a filling.
• Use blanched almonds for a finer, lighter-colored filling. Unblanched almonds add specks of brown skin but taste slightly more robust.
• Mix the filling just before you need it. If it sits too long, the sugar can draw moisture from the almonds and clump.

Variations

• Swap almonds for walnuts or hazelnuts for a different nut flavor.
• Add a tablespoon of cocoa powder for a chocolate-almond filling.
• Mix in a teaspoon of orange zest for a citrus-scented version that works beautifully in holiday cookies.