Buckwheat Thumbprint Cookies with Cherry Preserves

Ingredients

• 1 1/3 cups (130 grams) walnuts or pecans
• 1/2 cup plus 1 tablespoons (70 grams) buckwheat flour
• 2/3 cup (65 grams) oat flour
• 1/4 cup plus 2 tablespoons (55 grams) white rice flour, preferably superfine, OR ½ cups plus 2 tablespoons (55 grams) Thai* rice flour
• 1/2 cup (100 grams) sugar
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 1/4 cup (60 grams) cream cheese, cold, cut in chunks
• 12 tablespoons (170 grams) unsalted butter, slightly softened, cut into chunks
• 1 tablespoon water
• 1 teaspoon vanilla
• Powdered sugar for dusting
• About 1/4 cup (80 grams) cherry preserves

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