Description
Hazelnut Thumbprint Cookies with Silky Ganache are a rich, nutty, and chocolatey cookie treat. They’re perfect for holidays, gifts, or everyday indulgence. Buttery dough is rolled in toasted hazelnuts and filled with silky dark chocolate ganache.
Ingredients
½ cup unsalted butter, room temperature
¼ teaspoon fine sea salt
½ cup granulated sugar
1 large egg, separated
1 teaspoon vanilla extract
1 ¼ cup all-purpose flour
½ cup toasted hazelnuts, skinned and roughly ground
3 Tablespoons turbinado sugar
Chocolate Filling:
1 cup dark chocolate, finely chopped
2 Tablespoons unsalted butter
Instructions
1. Beat butter and salt until smooth. Add sugar and mix until incorporated.
2. Add egg yolk and vanilla extract. Mix until combined.
3. Add flour and stir until dough comes together. If crumbly, knead lightly until smooth.
4. Cover dough and chill in the fridge for 1 hour.
5. Preheat oven to 350°F. Line baking sheet with parchment paper or silicone mat.
6. Mix hazelnuts and turbinado sugar. Whisk egg white until foamy.
7. Scoop dough into tablespoons, roll into balls. Dip each in egg white, then in hazelnut-sugar mixture.
8. Place on baking sheet, spacing about 2 inches apart. Indent center with thumb or spoon handle.
9. Bake for 10 minutes. Remove and re-indent centers. Bake 6–8 minutes more until edges are golden.
10. Cool on sheet 5 minutes, then transfer to rack to cool completely.
11. Melt chocolate over a double boiler. Remove from heat and stir in butter until melted.
12. Cool ganache slightly. Pipe or spoon into cookie centers.
13. Let chocolate set before serving, or enjoy immediately.
Notes
If dough is crumbly after chilling, let sit at room temp and knead briefly.
You can substitute hazelnuts with almonds, pecans, or walnuts.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American