Hazelnut Raspberry Chocolate Thumbprint Cookies – a delicious recipe with Hazelnuts, All-purpose, Cocoa, Cornstarch, Powdered Sugar, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 F. Line 2 baking sheets with parchment paper or a non-stick mat.
2
Put hazelnuts onto another pan and roast for 5 minutes. Remove from oven. Remove as much of the skin as you can using a dry towel. Chop them and set them aside in a shallow bowl.
3
In a mixing bowl, whisk together the flour, cocoa, cornstarch, powdered sugar, and salt until blended.
4
In the bowl of a stand mixer, beat the butter and vanilla until smooth. Add the dry ingredients to the butter and mix in slowly until just combined.
5
Scoop about 1.5 tablespoons of dough and roll into a smooth ball. Roll in the chopped hazelnuts. Flatten slightly then place onto the prepared baking sheet. Repeat with the rest of the dough, spacing them about 2 inches apart. Make an indentation with your thumb (or knuckle as I do) in the middle of each cookie, being careful not to break through the dough.
6
Bake for 9-13 minutes in the preheated oven. Remove from oven. Let the cookies cool before filling with jam. Warm up the jam a little bit for better flow and to get that shine! Spoon about 1 teaspoon of jam into each cookie.
7
Adapted from The Kitchen McCabe.
636
kcal
Calories
47
g
Fat
54
g
Carbs
4
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cups Hazelnuts, 1-1/3 cup All-purpose Flour, 1/3 cups Cocoa Powder, 1/3 cups Cornstarch, and more.
Yes, Hazelnut Raspberry Chocolate Thumbprint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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