Chocolate-Hazelnut Thumbprints

Name: Chocolate-Hazelnut Thumbprints
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 28
Cuisine: Global
Ingredients: 118 milliliters butter, softened; 79 milliliters hazelnut-chocolate spread (such as Nutella); 2 larges egg yolks; 237 milliliters 4.5 ounces all-purpose flour (about; 158 milliliters finely chopped hazelnuts, toasted; 237 milliliters powdered sugar; 0 teaspoons salt; 79 milliliters unsweetened cocoa; 1 teaspoons vanilla extract

Chocolate-Hazelnut Thumbprints takes around 45 minutes from beginning to end. This dessert has 106 calories, 2g of protein, and 7g of fat per serving. This vegetarian recipe serves 28. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up flour, powdered sugar, cocoa, and a few other things to make it today.

Instructions

Preheat oven to 35

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Oven

Weigh or lightly spoon flour into a dry measuring cup; level with a knife.

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All Purpose Flour

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Measuring Cup

Knife

Combine flour, sugar, cocoa, and salt; stir with a whisk.

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Cocoa Powder

All Purpose Flour

Sugar

Salt

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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.

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Egg Yolk

Espresso

Butter

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Blender

Whisk

Bowl

Add the yolk mixture and vanilla to butter; beat well.

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Vanilla

Butter

Egg Yolk

Add flour mixture to butter mixture; beat at low speed just until combined.

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Butter

All Purpose Flour

Turn dough out onto a sheet of wax paper; knead 6 times or until smooth and shiny. Shape dough into 28 (1-inch) balls.

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Dough

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Wax Paper

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.

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