Chocolate-Hazelnut Thumbprints

Photo: Randy Mayor; Styling: Leigh Ann Ross

With a double shot of chocolate and hazelnut flavors, kids and adults will rave over these filled cookies. The espresso powder is optional, but it intensifies the chocolate flavor.

Yield: 28 cookies (serving size: 1 cookie)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 104
  • Fat: 6.5g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.6g
  • Carbohydrate: 10.9g
  • Fiber: 0.8g
  • Cholesterol: 23mg
  • Iron: 0.6mg
  • Sodium: 46mg
  • Calcium: 11mg

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)

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 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 350° 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.
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