Recipe Detail Page

1 Preheat oven to 325°F (160°C).

2 Combine butter and icing sugar in bowl of a food processor. Pulse until blended. Ina bowl, stir flour with coriander, cardamom, salt, curry powder and cinnamon. Add about half to the butter mixture in food processor bowl. Pulse until blended. Add all remaining flour mixture and pulse until even in texture. Then, with machine running, slowly add milk through the feed tube just until the dough forms into a ball. You may not need all the milk. Use floured hands to form dough into a ball.

3 Place nuts in a small bowl. In another bowl, whisk egg white with 1 tbsp (15 mL) water. Using a round-shaped (rather than oval-shaped) tsp measuring spoon, scoop out a rounded amount, about ½ tbsp (7 mL) of dough. Roll into 1-inch (2.5-cm) ball. Coat ball with egg-white wash, then roll in nuts until evenly coated. Place on a parchment-lined baking sheet. Repeat with remaining dough, placing cookies about 1 inch (2.5 cm) apart.

4 Using your pinky finger or the end of a wooden spoon, make a deep indent in centre of each cookie.

5 Bake until cookie feels firm when pressed and the bottoms are lightly browned, from 17 to 22 minutes. While still warm, dent centres again to assure room for the chutney. Cool on pan 5 minutes, then remove to racks to cool completely. Serve right away or store in an airtight container at room temperature up to a week.

6 Just before serving, fill thumb-print centres with chutney or jam.