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Hazelnut Thumbprints with Nutella

December 11, 2021
Yields1 Serving
 ½ cup packed brown sugar
 1 cup butter (not unsalted)
 1 tsp vanilla
 2 egg yolks
 2 cups unbleached flour
 ½ tsp salt
 2 egg whites slightly beaten
 1 ½ cups finely chopped hazelnuts
1

Cream the sugar and butter, then add the vanilla and egg yolks. Set aside.

Mix together the flour and salt.  Combine the flour with the butter mixture until it forms a dough.

2

Roll the dough into small balls. Dip them into the slightly beaten egg whites, then roll them in the hazelnuts.  Place them on a baking sheet and press the centers to form an indentation.

3

Bake at 350 for eight  minutes,  remove from heat, reset indentation and bake for five more minutes. Remove from heat and once they're cooled, drop Nutella into the indentation. You can sprinkle them lightly with powdered sugar when they're done also.

Ingredients

 ½ cup packed brown sugar
 1 cup butter (not unsalted)
 1 tsp vanilla
 2 egg yolks
 2 cups unbleached flour
 ½ tsp salt
 2 egg whites slightly beaten
 1 ½ cups finely chopped hazelnuts

Directions

1

Cream the sugar and butter, then add the vanilla and egg yolks. Set aside.

Mix together the flour and salt.  Combine the flour with the butter mixture until it forms a dough.

2

Roll the dough into small balls. Dip them into the slightly beaten egg whites, then roll them in the hazelnuts.  Place them on a baking sheet and press the centers to form an indentation.

3

Bake at 350 for eight  minutes,  remove from heat, reset indentation and bake for five more minutes. Remove from heat and once they're cooled, drop Nutella into the indentation. You can sprinkle them lightly with powdered sugar when they're done also.

Hazelnut Thumbprints with Nutella

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