Chocolate Hazelnut Thumbprint Cookies with Nutella
These Hazelnut Thumbprnt Cookies are rich, chocolatey shortbread cookies rolled in toasted hazelnuts and filled with creamy Nutella. They're elegant yet easy, perfect for gifting or serving on a holiday cookie tray.
Servings 24
Calories 121kcal
Equipment
Ingredients
- 1 cup white whole wheat flour
- 1 cup powdered sugar
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 2 large egg yolks
- 1 teaspoon instant espresso
- ½ teaspoon pure vanilla extract
- ⅔ cup finely chopped toasted hazelnuts
- ⅓ cup Nutella
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine flour, sugar, cocoa, and salt. Stir to combine.
- Place butter in large mixing bowl and beat with mixer at medium speed until light and fluffy. Whisk egg yolk and espresso to combine. Add yolk mixture to butter mixture and beat at low speed until just combined.
- Turn dough out onto smooth surface and knead about 6 times until smooth. Shape dough into 1-inch balls.
- Roll sides of dough balls in chopped toasted hazelnuts, pressing gently to allow nuts to adhere to dough. Arrange on cookie sheet lined with parchment paper. Press thumb into center of each cookie leaving an indentation.
- Bake for 10 minutes. Remove cookies from pans and cool completely.
- Once cooled, spoon about ½ teaspoon of Nutella spread into center of cookie.
Nutrition
Calories: 121kcal | Carbohydrates: 12g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 52mg | Potassium: 68mg | Fiber: 1g | Sugar: 7g | Vitamin A: 139IU | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 1mg | Net Carbohydrates: 11g
