Description
Indulge in the rich, nutty flavor of Hazelnut Thumbprint Cookies filled with velvety ganache—an irresistible treat for any occasion.
Ingredients
Scale
- 1 cup roasted hazelnuts
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1 egg yolk
- 1 tsp pure vanilla extract
- 1/2 cup heavy cream
- 1 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a food processor, pulse roasted hazelnuts until finely ground.
- In a large bowl, beat together softened butter and powdered sugar until light and fluffy.
- Add egg yolk and vanilla extract; mix until creamy and smooth.
- Gradually incorporate flour and ground hazelnuts; mix until dough holds together.
- Scoop tablespoons of dough onto prepared baking sheets, pressing your thumb gently into the center of each ball.
- Bake for about 12-15 minutes or until lightly golden around the edges.
- Cool completely on wire racks.
- Heat heavy cream in a small saucepan until it simmers (do not boil).
- Pour over dark chocolate chips in a bowl; let sit for about five minutes before stirring until smooth.
- Once cookies are cool, spoon ganache into each thumbprint well generously.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: For added flavor, consider swapping hazelnuts for walnuts or pecans. Enhance the dough by adding spices like cinnamon or nutmeg for an extra kick. Store cookies in an airtight container at room temperature for up to one week.