Description
Nutella Thumbprint Cookies are a simple yet delightful treat. Made with roasted hazelnuts, egg whites, and luscious Nutella, these cookies offer an irresistible flavor perfect for food lovers looking for delightful homemade desserts.
Ingredients
Scale
- 255 g (9 oz) hazelnuts – roasted and skins removed
- 125 g (½ cup + 2 tsp) caster/superfine sugar
- 1 teaspoon vanilla extract
- 2 large (70 g) egg white – at room temperature
- 4 tablespoon nutella
- pure icing/powdered sugar – a dusting for serving, optional
Instructions
- Preheat the oven to 170 degrees C (340 F) and line two sheet pans with non-stick baking paper.
- In a food processor, blend hazelnuts and caster sugar until finely ground. Transfer to a medium bowl.
- In a small bowl, whisk the egg whites lightly until frothy.
- Combine the egg whites and vanilla with the nut and sugar mixture; mix well and let stand for 10 minutes.
- Scoop out 24 balls of dough using a small cookie scoop and place on the prepared trays.
- Lightly moisten your hands and roll each ball into a cookie shape. Dry your hands afterward.
- Dampen your thumb or a ½ teaspoon measurement, then press into the center of each cookie to create an indent. Fill with Nutella using spoons or a piping bag.
- Bake for 10-12 minutes until the edges are light golden. Allow to cool completely on a rack and dust with icing sugar before serving.
Notes
For best results, ensure that the hazelnuts are properly roasted with skins removed before blending.
Keep the dough moist to easily form balls and indentations for filling.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 5mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg