Nutella Filled Hazelnut Thumbprint Cookies – a delicious recipe with flour I, dark brown sugar, white granulated sugar, almond milk, vanilla, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 degrees F.
2
In the bowl of a standing, electric mixer, combine egg yolks, brown sugar, and white sugar. Beat until light and fluffy, approximately 2 minutes.
3
Add milk, vanilla extract, flour, and salt. Beat until combined.
4
Chop nuts and put them on a plate large enough to roll your cookies.
5
Beat egg whites with a fork in a small bowl until airy (2 minutes).
6
Scoop two tablespoons of dough and roll it into a ball. Coat the ball in egg whites and then roll in chopped hazelnuts. Gently press your thumb into the center of the cookie until indented. Place on a parchment paper lined baking sheet.
7
Bake for 14-16 minutes, or until lightly browned on the edges. If indentation has disappeared, press gently with the end or a wooden spoon while hot. Allow to cool completely.
8
Pipe or spoon Nutella topping into the indented center. Store in a covered container in a cool place or refrigerate.
490
kcal
Calories
10
g
Fat
86
g
Carbs
14
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: 2 cups all-purpose flour I used unbleached, 1/4 cup dark brown sugar, 1/2 cup white granulated sugar, 2 tablespoons almond milk any milk, or cream will work, and more.
Yes, Nutella Filled Hazelnut 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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