How To make Chocolate Hazelnut Thumbprints
1/2 c Hazelnuts
1 1/2 c Flour
1/4 c Unsweetened cocoa
1/2 ts Salt
1/2 c Plus 2 tb unsalted butter
= room temp 7 tb Sugar
1 Egg
1 Egg yolk
1/2 ts Vanilla
1/3 c Raspberry preserves
1 ts Powdered sugar
Recipe by: Seattle Times 1. Put the nuts in a small baking pan and toast in a preheated
350-degree oven about 7 to 10 minutes, or until the skins start to crack.
Cool slightly and put into a kitchen towel; rub together to remove the skins. Cool completely. Process in a food processor until finely ground. Set aside. 2. Sift together the flour, cocoa and salt; set aside. With an electric
mixer cream together the butter and sugar until fluffy. Add the egg, egg yolk and vanilla; mix to blend. Slowly add the flour mixture in 3 additions, beating well after each addition. Add the nuts, mixing until well blended. 3. Roll the dough into 1-inch balls and place on 2 ungreased baking
sheets. Make an indentation with your thumb in the center of each cookie. Spoon a little of the raspberry preserves into the indentations. (It is easiest to use a 1/4 teaspoon measuring spoon.) 4. Bake in a preheated 350-degree oven 12 minutes. Transfer to wire racks to cool. Just before
serving, sift the powdered sugar lightly over the cookies. NOTES : The cookies can be frozen without the powdered sugar. Defrost and dust with the sugar just before serving. -----
How To make Chocolate Hazelnut Thumbprints's Videos
Chocolate Peppermint Thumbprints Cookies
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Chocolate Hazelnut Thumbprint Cookies #shorts #cookies #christmas #fyp
Chocolate Hazelnut Thumbprint Cookies
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Nutella Thumbprint Cookies!
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Chocolate Thumbprint Cookies Recipe
These chocolate thumbprint cookies are not only very easy to make, but also very rich and delicious. These cookies are flavorful, covered with crushed roasted hazelnuts and filled with melted chocolate. Just perfect along with a cup of tea or coffee.
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Makes 24 cookies
Ingredients:
1 Egg
1 egg yolk
3/4 cup (150g) Sugar
1/2 cup + 1 tbsp (135ml) Oil
1 teaspoon Vanilla extract
2 cups (250g) Flour
1 teaspoon Baking powder
1/4 teaspoon Salt
1 Egg white
100g Crushed hazelnuts, roasted
100g Dark chocolate/ milk chocolate
Directions:
1. Preheat oven to 160C (320F). Line 2 baking tray with parchment paper and set aside.
2. In a large bowl place 1 egg, 1 egg yolk and sugar, whisk until light and pale.
3. Add oil, vanilla extract and whisk until combined.
4. Add flour, baking powder, salt, and stir until dough is formed.
5. Shape small balls, dip each ball in the egg white, then cover with chopped hazelnuts. Arrange the balls on prepared baking tray. Slightly flatten the balls and then make an indentation with your thumb or with a back of a spoon into each ball.
6. Bake for 14-15 minutes, or until golden.
7. Chop the chocolate, place in a heatproof bowl and melt in the microwave in 30 seconds intervals until melted.
8. Fill each cookie with melted chocolate and allow to cool.
Molten Chocolate Hazelnut Cookies | Genevieve Ko | NYT Cooking
Cookie Week continues with Genevieve Ko’s Chocolate Hazelnut Cookies! These crackly-edged, fudgy cookies marry chocolate and hazelnuts, with a hazelnut spread center and a crunchy topping of toasted nuts.
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Vegan Raspberry Thumbprint Cookies
These Vegan Raspberry Thumbprint Cookies are a fun allergy-friendly take on a classic Christmas cookie recipe! Made with gluten-free flours and an optional spike of amaretto, they're perfect for cookie exchanges, holiday parties, leaving out for Santa, and more!
PRIMARY INGREDIENTS:
-Gluten-Free Oat Flour
-Gluten-Free Almond Flour
-Cinnamon
-Maple Syrup (or Agave)
-Neutral Oil
-Sparkling Cane Sugar
-Amaretto (or Almond Extract)
-Raspberry Jam
-Optional White Chocolate (or Powdered Sugar)
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