Chocolate-Hazelnut Thumbprints
Ingredients
-
4.5 ounces
all-purpose flour (about 1 cup)
-
1 cup
powdered sugar
-
1/3 cup
unsweetened cocoa
-
1/4 teaspoon
salt
-
1/2 cup
butter, softened
-
2
large egg yolks
-
1 teaspoon
instant espresso (optional)
-
1/2 teaspoon
vanilla extract
-
2/3 cup
finely chopped hazelnuts, toasted
-
1/3 cup
hazelnut-chocolate spread (such as Nutella)
Preparation
- 1. Preheat oven to 350°.
- 2. Weigh or lightly spoon flour into a dry measuring cup; level with
a knife. Combine flour, sugar, cocoa, and salt; stir with a 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. Add the yolk mixture and vanilla to butter;
beat well. Add flour mixture to butter mixture; beat at low speed just
until combined.
- 3. Turn dough out onto a sheet of wax paper; knead 6 times or until
smooth and shiny. Shape dough into 28 (1-inch) balls. 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. Bake, 1 batch at a time, at 350° for 10
minutes. Remove cookies from pans; cool completely on wire racks. Spoon a
scant 1/2 teaspoon hazelnut-chocolate spread into center of each
cookie.
Cooking Light
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