Ingredients
For the Cookies:
- 1 cup hazelnuts, toasted and finely ground
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 egg yolk
For the Silky Ganache Filling:
- ½ cup heavy cream
- 4 oz semi-sweet or dark chocolate, finely chopped
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them for about 8-10 minutes, or until fragrant. Once cooled, rub them with a clean kitchen towel to remove most of the skins. Then, finely grind them using a food processor.
In a medium bowl, whisk together the flour, salt, and ground hazelnuts. In a separate large bowl, beat the butter and brown sugar until light and fluffy. Mix in the vanilla extract and egg yolk. Gradually add the dry ingredients, mixing until just combined.
Scoop out 1-inch balls of dough and roll them between your palms. Place them on a lined baking sheet, spacing them about 2 inches apart. Using your thumb or the back of a teaspoon, gently press an indentation into the center of each cookie.
Refrigerate the shaped cookies for 30 minutes to help them hold their shape during baking. Preheat the oven to 350°F (175°C) again if needed. Bake for 12-15 minutes, or until the edges are lightly golden. If the indentations puff up during baking, gently press them down again while the cookies are still warm. Let them cool completely before filling.
In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour it over the chopped chocolate. Let sit for 2 minutes, then stir until smooth. Mix in the vanilla extract for extra flavor.
Once the cookies have cooled, spoon or pipe the silky ganache into the thumbprint indentations. Let the ganache set at room temperature for about 30 minutes, or refrigerate for a quicker set.
Enjoy these cookies as they are, or sprinkle them with crushed hazelnuts, a pinch of sea salt, or a drizzle of melted chocolate for an extra fancy touch.
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 12-15 minutes
Nutrition
- Calories: 180
- Sugar: 9g
- Fat: 12g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g