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Saturday, February 5, 2011
♡ ; Chocolate-Hazelnut Thumbprints @ 1:54 PM
Continuing with the month of chocolate is this yummy looking dessert. I am pretty sure the combination of chocolate and hazelnut will go very well with each other. I hope all of you enjoy this recipe.
Ingredients:
- 4.5 ounces all purpose flour (about 1 cup)
- 1 cup powdered sugar
- 1/3 cup unsweetened cocoa
- 1/4 tsp salt
- 1/2 cup butter, softened
- 2 large egg yolks
- 1 tsp instant espresso (optional)
- 1/2 tsp vanilla extract
- 2/3 cup finely chopped hazelnuts, toasted
- 1/3 cup hazelnut-chocolate spread (e.g. Nutella)
Preparation:
1. Preheat oven to 350°F.
2. Weight or lightly spoon lour into a dry measuring cup; level with a knife.
3. Combine flour, sugar, cocoa, and salt; stir with a whisk.
4. Place butter in a large bowl, and beat with a mixer at medium speed until light an fluffy (about 2 minutes).
5. Stir egg yolks with a whisk, adding espresso, if desired.
6. Add the yolk mixture and vanilla to butter; beat well.
7. Add flour mixture to butter mixture; beat at low speed just until combined.
8. turn dough out onto a sheet of wax paper knead 6 times until smooth and shiny. Shape dough into 28 (1-inch) balls. Roll sides of balls in nuts, pressing gently. Arrange balls 1 inch apart n baking sheets lined with parchment paper. Press thumb into the center of each cookie, leaving an indentation. Bake, 1 batch at a time, at 350°F for 10 minutes. Remove cookies from pans; cool completely on wire racks.
9. Spoon a scant 1/2 teaspoon hazelnut-chocolate spread in to the center of each cookie.
