Chocolate-Hazelnut Thumbprints Recipe

Name: Chocolate-Hazelnut Thumbprints
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4.5 ounces all-purpose flour (about 1 cup); 1 cup powdered sugar; 1/3 cup unsweetened cocoa; 1/4 teaspoon salt; 1/2 cup butter, softened; 2 large egg yolks; 1 teaspoon instant espresso (optional); 1/2 teaspoon vanilla extract; 2/3 cup finely chopped hazelnuts, toasted; 1/3 cup hazelnut-chocolate spread (such as Nutella)

Servings: persons

4.5 ounces all-purpose flour (about 1 cup)
1 cup powdered sugar
1/3 cup unsweetened cocoa
1/4 teaspoon salt
1/2 cup butter, softened
2 large egg yolks
1 teaspoon instant espresso (optional)
1/2 teaspoon vanilla extract
2/3 cup finely chopped hazelnuts, toasted
1/3 cup hazelnut-chocolate spread (such as Nutella)

1
Preheat oven to 350u00b0.
2
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa, and salt; stir with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Stir egg yolks with a whisk, adding espresso, if desired. Add the yolk mixture and vanilla to butter; beat well. Add flour mixture to butter mixture; beat at low speed just until combined.
3
Turn dough out onto a sheet of wax paper; knead 6 times or until smooth and shiny. Shape dough into 28 (1-inch) balls. Roll sides of balls in nuts, pressing gently. Arrange balls 1 inch apart on baking sheets lined with parchment paper. Press thumb into center of each cookie, leaving an indentation. Bake, 1 batch at a time, at 350u00b0 for 10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon a scant 1/2 teaspoon hazelnut-chocolate spread into center of each cookie.

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4.5 ounces all-purpose flour (about 1 cup), 1 cup powdered sugar, 1/3 cup unsweetened cocoa, 1/4 teaspoon salt, and more.

Yes, Chocolate-Hazelnut Thumbprints falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chocolate-Hazelnut Thumbprints

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