Thumbprint Biscuits

Thumbprint Biscuits


  • 1 cup unsalted butter, softened
  • 1 cup date paste
  • 1 egg (large)
  • 1 tsp. vanilla
  • 2¾ cups flour 
  • ½ tsp. salt
  • 2 cups walnuts, finely chopped 
  • dark chocolate kisses


  1. Preheat the oven to 190 ˚C.
  2. Sift the flour and salt together in a bowl and set aside. Mix the butter and date paste in a mixer on medium speed until light and fluffy (about 2 min.) Add the egg and vanilla and mix until incorporated.
  3. While the mixer runs on its lowest speed, gradually add the flour and mix until just blended and a dough ball forms. Scrape down the sides of the bowl, cover with plastic wrap and refrigerate for at least one hour.
  4. Using a small biscuit scoop or a tbsp. to measure, roll the dough into balls. Roll the balls in the chopped walnuts and place on parchment-lined baking trays at least 5 cm apart. Using your thumb, make an indentation in the middle of each of the biscuits. Refrigerate for 20 minutes.
  5. Bake for 15-20 minutes or until very lightly brown. While still warm, gently press a chocolate kiss into the indentation.
  6. Allow the biscuits to cool completely on a wire rack.
  7. Store in an airtight container.
30 servings
30 minutes + 1 hours 20 minutes resting time

Nutritional analysis (per serving):

calories: 168.7, fat grams: 11.8, carb grams: 14.2, protein grams: 2.6