CATEGORY:

Desserts

SERVES:

24 Cookies

Spiced Hazelnut Thumbprint Cookies

INGREDIENTS
  • 2 cups all-purpose flour
  • 1/2 cup ground hazelnuts
  • 1 cup unsalted butter, softened
  • 1/2  cup powdered sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon vanilla extract
  • 1/4  teaspoon salt
  • 1/2 cup raspberry jam
  • 1/4 cup whole hazelnuts, finely chopped
METHOD / INSTRUCTIONS
  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together softened butter and powdered sugar until light and fluffy, about 3-4 minutes.
  3. Add vanilla extract and mix until well incorporated. In a separate bowl, whisk together flour, ground hazelnuts, cinnamon, cardamom, and salt.
  4. Gradually add dry ingredients to the butter mixture, mixing until a soft dough forms.
  5. Roll dough into 1-inch balls and place on prepared baking sheets.
  6. Use the back of a teaspoon or your thumb to create an indentation in the center of each cookie.
  7. Bake for 12-14 minutes, until edges are lightly golden. Remove from oven and immediately reinforce the center indentation if needed.
  8. Allow cookies to cool on the baking sheet for 5 minutes.
  9. Fill each cookie’s center with a small amount of raspberry jam.
  10. Sprinkle edges with finely chopped hazelnuts.
  11. Transfer to a wire rack to cool completely.

Share this recipe