First of all: thank YOU!
Thanks to all of you, who have read, liked, shared, left a sweet comment, or tried one of my recipes. You made my weekend incredibly special and super exciting.
I can really say I had a popular weekend on the net, hitting over 75,000 views in only two days. I know: that’s HUGE… at least for my blog.
It all started with a post on Tumblr by rose shaped apple dessert – yes! the one you must have seen on Tumblr or Facebook, or another social network ;-)
Thanks to that post and all of its followers, my recipe was a hit! So again: thank you, Beautiful Pictures of Healthy Food and all of its readers!
And make sure to check out and follow this blog. It features some incredibly delicious dishes and recipes.
I hope your holiday weekend was also exciting.
Did you eat so many chocolate eggs that you promised yourself not to have anymore? Not even one bite of chocolate for the rest of the week?!? That’s what I said to myself too … but think again! When you look at these nutella and hazelnut thumbprint cookies, you will also want to try them out.
Nutella and hazelnut is a match made in heaven. And if these ingredients are combined in a buttery, crumbly and perfectly sweet cookie, you won’t be able to resist it.
I posted this recipe before, but I thought I should share it with you again. It’s so good, and approachable for everyone to bake. A must-try!
And this time I also made a video recipe for you. Here it is:
- 2 egg yolks
- 3/4 cup (150 gr) of sugar
- 6 oz (1.5 stick – 175 gr) of unsalted butter, softened
- 2 tablespoons of milk
- 1/4 teaspoon salt
- 1/2 teaspoon of vanilla extract
- 2 cups (300 gr) of flour
- 3/4 cup (60 gr) of hazelnuts, chopped
- Nutella, enough to fill the cookies
Preparation time: 45 minutes
Step 1: Preheat oven to 375° F (190° C). 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 18-20 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.