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Hazelnut Thumbprint Cookies (The “Ferrero Rocher” Cookie)
Introduction
If you are the type of person who picks the Ferrero Rocher out of the chocolate box first, this is your cookie.
Hazelnut Thumbprint Cookies are essentially a deconstructed version of that famous gold-wrapped candy. We start with a buttery, melt-in-your-mouth shortbread dough infused with ground toasted hazelnuts. We roll the dough balls in more crunchy chopped hazelnuts, bake them until golden, and fill the center with a pool of rich chocolate-hazelnut spread (like Nutella).
The result is a study in texture: the friability of the shortbread, the crunch of the roasted nuts, and the smooth, creamy finish of the chocolate. They look elegant on a holiday cookie tray but are sturdy enough to mail in care packages.
Ingredients List
To get the maximum flavor, we use hazelnuts in two different forms.
The Nutty Shortbread Dough
- 1 cup (2 sticks) Unsalted Butter: Softened to cool room temperature.
- ½ cup Granulated Sugar.
- ¼ tsp Salt.
- 1 tsp Vanilla Extract.
- 2 cups All-Purpose Flour: Spooned and leveled.
- ½ cup Hazelnut Meal (Ground Hazelnuts):
- DIY: You can buy this (often sold as Hazelnut Flour), or make it by pulsing toasted hazelnuts in a food processor until fine. Don’t go too far, or you’ll make hazelnut butter!
The Crunchy Coating
- 1 cup Raw Hazelnuts: Finely chopped.
- The Crunch: This outer layer toasts while the cookie bakes, providing a roasted aroma and a satisfying bite.
- 1 Egg White: Whisked until frothy (acts as the glue).
The Filling
- ½ cup Chocolate Hazelnut Spread: (e.g., Nutella).
- Upgrade: For a firmer filling, you can make a simple chocolate ganache, but the jarred spread keeps the center soft and gooey.
Sensory Note: The magic ingredient here is toasting. Raw hazelnuts are bland. Roasted hazelnuts are complex, woody, and sweet.
Timing
These cookies need a brief chill to hold their shape.
- Prep Time: 30 minutes
- Chill Time: 30 minutes
- Bake Time: 12–14 minutes
- Total Time: ~1 hour 15 minutes
- Yields: 24 Cookies
Data Insight: Shortbread dough has a high fat-to-flour ratio. If you bake it immediately after mixing, the butter will melt faster than the flour sets, resulting in a flat puddle rather than a round cookie. Chilling solidifies the fat, ensuring the “thumbprint” indent stays deep.
Step-by-Step Instructions
Step 1: Toast the Nuts (Mandatory)
- Preheat oven to 350°F (175°C).
- Spread your raw hazelnuts (for the coating and the meal) on a baking sheet.
- Roast for 8–10 minutes until the skins crack and they smell fragrant.
- The Skin Trick: Wrap warm nuts in a clean kitchen towel and rub vigorously. The bitter papery skins will flake off. (It’s okay if some skin remains). Let them cool completely.
Step 2: Make the Dough
- In a stand mixer, beat the butter, sugar, salt, and vanilla until creamy (2 minutes).
- Add the hazelnut meal and flour. Mix on low speed until a dough forms. It will be slightly crumbly but should hold together when pinched.
Step 3: Roll and Coat
- Place the whisked egg white in a small bowl. Place the chopped hazelnuts in another bowl.
- Scoop tablespoons of dough and roll into smooth 1-inch balls.
- The Dip: Dip each ball into the egg white, then roll in the chopped hazelnuts to coat.
- Place on a parchment-lined baking sheet.
Step 4: The Indent
- Using your thumb (or the back of a rounded ½ teaspoon measuring spoon), press a deep well into the center of each cookie.
- Crack Control: If the edges crack significantly, gently pinch them back together with your fingers.
- Chill: Place the tray in the fridge for 20–30 minutes.
Step 5: Bake and Re-Press
- Bake for 12 to 14 minutes. The nuts should look golden brown.
- The Second Press: Immediately upon removing from the oven, the centers will have puffed up slightly. Gently press them down again with the back of a spoon to redefine the well while they are soft.
- Cool completely on a wire rack.
Step 6: Fill
- Spoon (or pipe) the chocolate hazelnut spread into the center of each cooled cookie.
- Tip: If the Nutella is too stiff, microwave it for 10 seconds to make it pourable.
Nutritional Information
A high-energy treat rich in healthy fats. Below is the estimated breakdown per cookie.
| Nutrient | Amount per Serving | % Daily Value* |
| Calories | 160 kcal | 8% |
| Total Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Carbohydrates | 14g | 5% |
| Sugars | 8g | – |
| Protein | 2g | 4% |
Variations for the Recipe
- Salted Caramel: Skip the chocolate and fill the center with thick caramel sauce and a flake of sea salt.
- Raspberry Linzer: Fill with raspberry jam. The tart fruit pairs beautifully with the sweet hazelnut dough.
- Espresso Dough: Add 1 tsp of instant espresso powder to the dough for a “Mocha Hazelnut” vibe.
- White Chocolate: Fill with melted white chocolate and garnish with a single whole roasted hazelnut on top.
Serving Suggestions
- The Drink: These are dry, sandy cookies (in a good way), so they need liquid. Serve with Espresso or a Cappuccino.
- The Platter: Arrange them alongside plain sugar cookies; the dark chocolate centers make them pop visually.
Common Mistakes to Avoid
- Skipping the Toast:
- The Issue: Using raw white hazelnuts.
- The Result: A bland, waxy flavor.
- The Fix: Roast them! The flavor comes from the oil release.
- Filling Hot Cookies:
- The Issue: Adding Nutella while the cookie is hot.
- The Result: The filling melts into a greasy oil slick and runs off the cookie.
- The Fix: Wait until they are 100% cool.
- Cracked Edges:
- The Issue: Dry dough or pressing too hard.
- The Fix: Use a measuring spoon instead of your thumb for even pressure, and patch cracks before baking.
Storing Tips for the Recipe
- Room Temp: Store in an airtight container for up to 5 days.
- Stacking: If stacking, place wax paper between layers so the sticky Nutella doesn’t smudge the bottom of the cookie above it.
- Freezing: Freeze the baked, unfilled shells for up to 2 months. Thaw and fill fresh.
Conclusion
Hazelnut Thumbprint Cookies are sophisticated enough for an adult dinner party but fun enough for a holiday bake sale. They strike that perfect balance of textures—crunchy, crumbly, and creamy—that makes it impossible to eat just one.
Ready to roast? Get those nuts in the oven! If you try this recipe, please leave a star rating below and let us know: did you use store-bought meal or grind your own? Don’t forget to subscribe to our newsletter for more nutty dessert inspirations.
FAQs
Q: Can I use almond flour instead?
A: Yes. The texture will be the same, but they will obviously taste like almonds. It’s a great 1:1 swap.
Q: My dough is too crumbly to roll. What do I do?
A: Let it sit at room temperature for 5 minutes. If it’s still too dry, add 1 teaspoon of milk and mix again.
Q: Does the Nutella set hard?
A: No, Nutella stays soft. If you want a hard center that won’t smudge, melt ½ cup chocolate chips with 1 tsp coconut oil, fill the cookies, and let them set in the fridge.
