Nutella and Hazelnuts Thumbprint Cookies

Crumbly, buttery cookies rolled in crunchy hazelnuts and filled with deliciously creamy nutella. 
Sinfully delicious!

Let’s start the week with …. Nutella!!!
I think  nutella to Italians is the same as peanut butter to Americans. Which means, I grew up eating nutella with everything: in a sandwich, with soft freshly baked bread, over cookies, crackers, and tart, inside brioche or sweet pizza dough… or just a spoonful of nutella, all by itself :-)
And here is what I made this weekend:  crumbly, buttery cookies rolled in crunchy hazelnuts and filled with deliciously creamy nutella. Simply irresistible!! And they are very easy to make. These are a must-try. Trust me!!

Ingredients: to make  about 22 cookies

  • 2 egg yolks
  • 3/4 cup of sugar
  • 6 oz (1.5 stick) of unsalted butter,  softened
  • 2 tablespoons of milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon of vanilla extract
  • 2 cups of flour
  • 3/4 cup of hazelnuts, chopped
  • Nutella, enough to fill the cookies

Preparation time: 45 minutes

Step 1: Preheat oven to 375 degrees. In  a large bowl, mix together the egg yolks with the sugar.

Step 2: Blend in the butter until light and fluffy

Step 3: Mix in the milk, salt, vanilla extract and flour.

Step 4: Shape the dough into small balls, about the 1.25 inches in diameter. Roll them in the chopped hazelnuts. Place on a baking sheet covered with parchment paper or silicone mats so that no greasing is necessary. Press the cookies down in the middle with your thumb.

Step 5: Bake the cookies for about 20 minutes, until slightly golden on the edges.

Step 6: Let the cookies cool off completely and with a piping bag or a spoon, add nutella in the middle of each cookie.

That’s it!! Easy and super delicious!

READ MORE:   Chocolate Candy Cookie Bars
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