Hazelnut thumbprint cookies are not just a dessert; they are a true classic of comforting home baking. These charming treats get their name from their unique shaping method: you press a small indentation into the center of each dough ball with your thumb, creating a well for a sweet filling. In our version, we use an elegant blend of all-purpose and almond flour, giving the pastry a delicate crumb and a subtle nutty aroma. If you don't have store-bought almond flour on hand, don't worry - it's easy to make your own. Simply blanch whole almonds, peel off the skins, toast them lightly in the oven, and grind them to a fine powder using a standard coffee grinder.
Aromatic homemade cookies with a crunchy nut and a touch of honey make the perfect addition to teatime.
Ingredients:
- 90 g (3.2 oz) butter
- 55 g (2 oz) powdered sugar
- 85 g (3 oz) all-purpose flour
- 80 g (2.8 oz) almond flour
- 1 egg
- 1/2 tsp ground cinnamon
- 1 egg yolk
- 1 tsp milk
- Granulated sugar
- 50 g (1.8 oz) hazelnuts
- 1 tbsp honey
- Pinch of salt
How to Make Hazelnut Thumbprint Cookies
Make the shortbread dough. Dice the butter, let it soften to the consistency of sour cream, and add a pinch of fine salt.
For shortbread dough, the butter must be softened so it is easy to whip.
Add the powdered sugar to the butter and whisk for a few minutes until the mixture turns pale and fluffy.
Whisk the mixture until it becomes pale and fluffy.
Crack an egg into the bowl.
Adding the egg is a crucial step to bind all the ingredients of the shortbread dough.
Whisk the egg into the butter and powdered sugar. The mixture might separate slightly at this stage – this is completely normal, especially if the egg is cold. Add 1-2 teaspoons of all-purpose flour and mix until smooth again.
If the mixture separates slightly, just add a spoonful of flour and mix until smooth.
Combine the dry ingredients: almond flour, all-purpose flour, and ground cinnamon.
The combination of almond and all-purpose flour with cinnamon gives the cookies a refined flavor and aroma.
Gradually fold the dry ingredients into the butter mixture to form the dough.
Gradually adding the dry ingredients helps achieve the perfect dough texture.
The finished dough will be thick, easy to gather into a ball, and barely sticky. Wrap the dough in plastic wrap, flatten it into a disc, and chill in the refrigerator for 30 minutes.
Proper dough should easily gather into a ball and barely stick to your hands.
You will need 13-18 grams (about 0.5 oz) of dough per cookie. Portion it with a spoon or use a kitchen scale, then roll into small, uniform balls.
Divide the dough into equal portions so all the cookies bake evenly.
Line a baking sheet with parchment paper or a silicone baking mat. Arrange the dough balls. Press your thumb or index finger into the center of each ball to create a deep well. If long nails get in the way, the end of a wooden spoon handle is the perfect size.
Make deep wells in the center of each ball for the upcoming nut filling.
Mix the egg yolk with milk. Brush the top of the cookies with the egg wash and sprinkle with granulated sugar. Space them out slightly on the baking sheet. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Bake the cookies in the preheated oven for 8 minutes.
A sprinkle of sugar and an egg wash will give the cookies an appetizing golden crust.
Meanwhile, toast the hazelnuts in a dry skillet.
Light toasting in a dry skillet helps release the bright aroma of the hazelnuts.
Transfer the toasted nuts onto a towel, wrap them up, and rub vigorously to easily remove the thin skins.
Hot nuts are very easy to peel from their thin skins by simply rubbing them in a towel.
Place the peeled nuts into a bowl, add the liquid honey, and toss to coat.
The honey glaze will make the nuts shiny and caramelized after baking.
After 8 minutes, remove the baking sheet from the oven. Place the honey-coated nuts into the wells of each cookie and return to the oven for about 5 more minutes. Once the edges of the cookies and the nuts turn golden brown, take them out and let them cool.
Remove the cookies from the oven as soon as they take on a beautiful golden hue.
Store these hazelnut thumbprint cookies for up to a week in a tightly sealed glass jar or tin.
The finished cookies can be stored in a sealed jar for up to a week, perfectly retaining their flavor.
These hazelnut thumbprint cookies are best served completely cooled, once the honey glaze on the nuts has set and the shortbread base reaches its maximum crispness. They are the perfect companion for a strong cup of black tea or a glass of cold milk. To preserve their freshness and signature crunch, store the cookies in a tightly sealed glass jar or tin - they will stay delicious and aromatic for a whole week. You can endlessly experiment with this recipe by swapping hazelnuts for walnuts or cashews, or replacing the honey with a thick berry jam or chocolate ganache. The real secret to the success of this dish lies in using high-quality butter and thoroughly whipping the butter base. Don't hesitate to get children involved in the process: creating those signature 'thumbprints' will be a fun game for them, and the results of their own hard work will taste a hundred times better than any store-bought sweet.
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