Chocolate Hazelnut Thumbprint Cookies
Chocolate Hazelnut Thumbprint Cookies are soft and buttery, made with toasted nuts and Nutella. Italian inspired cookie recipe perfect for Christmas, mailing, freezing, and using for any dessert tray.
Servings: 22 cookies
Calories: 137kcal
Equipment
- Stand mixer or large bowl and hand mixer
- Kitchen Scale ideal for baking for best results, but measurements are also provided
- Measuring Cups
- Measuring spoons
- 2 Silicone Baking Mats or parchment paper
- Cooling Rack
Ingredients
- 3.5 ounces hazelnuts (weight) (3/4 cup)
- 5 ounces all purpose flour (1 cup)
- 8 Tablespoons unsalted butter softened (1 stick, 1/2 cup)
- 2 ⅓ ounces granulated sugar (1/3 cup)
- 1 teaspoon vanilla extract
- 1 large egg yolk
- pinch salt
- ½ cup chocolate hazelnut spread more or less as needed
Instructions
- Preheat oven to 350℉ (177℃) with racks in the middle upper and middle lower positions.
- Put your hazelnuts on a baking sheet. When the oven is hot, bake to toast for 7 minutes on the lower rack. Remove from oven and set aside. Leave the oven on at 350℉.3.5 ounces hazelnuts
- Rub the hazelnuts to remove most of the skins (I like to do this by rubbing them on the baking sheet with a towel). Some left is fine. Discard the skins. Let cool at least slightly.
- In a food processor, combine the toasted hazelnuts, flour, and salt. Process until coarsely ground, approximately 15-20 seconds. (See note 1).5 ounces all purpose flour, pinch salt
- Put the butter and sugar in the bowl of a stand mixer with paddle attachment (or large bowl with hand mixer). Beat on medium high speed until soft and fluffy, about 4 minutes.8 Tablespoons unsalted butter, 2 ⅓ ounces granulated sugar
- Add the egg yolk and vanilla extract to the butter. Beat until well combined.1 teaspoon vanilla extract, 1 large egg yolk
- Reduce mixer speed to low and slowly add the nut mixture to the butter. Mix until well incorporated.
- Line two baking sheets with silicone baking mats or parchment paper.
- Scoop out dough into 1 Tablespoon portions (I use a measuring spoon to do this). Press the dough together to make sure it is well combined, and shape into a ball.
- Place each dough ball on the baking sheets approximately 1-2 inches apart. They will spread out a little but not much.
- Use the back, rounded end of a half teaspoon to press a hole in the middle of each dough ball. If it sticks, spray the back of the spoon with some cooking spray.
- Bake at 350℉ (177℃) for 10 minutes, until they are just setting.
- Remove the trays from the oven and re-press the half teaspoon into each cookie to reshape the indentations.
- Heat the chocolate hazelnut spread in the microwave for 30 seconds. It is easier to spoon and use when it is warm.½ cup chocolate hazelnut spread
- Pour a little of the spread into each cookie indentation until it is full. If desired, flatten any peaks you get (it does not flatten out on its own).
- Put the cookie sheets back in the oven, rotating which one was on top, and bake another 8 minutes.
- Remove from the oven and let cool on the baking sheet 5 minutes before transferring to a cooling rack to cool completely. Store in an airtight container.
Notes
- A coarse grind of the nuts gives you a little texture and a beautiful speckled effect. If desired, you can finely ground instead.
Nutrition
Serving: 1cookie | Calories: 137kcal | Carbohydrates: 13g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 4mg | Potassium: 65mg | Fiber: 1g | Sugar: 7g | Vitamin A: 139IU | Vitamin C: 0.3mg | Calcium: 15mg | Iron: 1mg
