espresso-hazelnut thumbprints


These deeply chocolate espresso-hazelnut thumbprints are positively over the top – an espresso cookie filled with hazelnut-chocolate spread defines decadence. Gift the coffee aficionado in your life with a plate of these cookies and they’ll be eternally grateful (and slightly more caffeinated)! If you prefer a fruit variation, try these delicious raspberry thumbprints filled with raspberry jam.

Espresso-Hazelnut Thumbprints
Adapted from Cooking Light
1 cup flour
3/4 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
1/2 tsp vanilla extract
1/3 cup hazelnut-chocolate spread (like Nutella)

Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Whisk together flour, powdered sugar, cocoa, and salt in a medium bowl. Beat butter in a large mixer bowl on medium speed until light and fluffy. Whisk egg yolks with instant espresso; add yolk mixture and vanilla to butter and beat well. Reduce speed to low and gradually add flour mixture; beat just until incorporated.

Lightly dust hands with cocoa and knead dough 6 times or until smooth and shiny. Form 1-inch balls of dough; place one inch apart on prepared baking sheets and press an indentation into center of each with the back of a spoon. Bake for 10 minutes, rotating pans halfway through, until cookies are set. Transfer cookies to a wire rack to cool completely. Spoon 1/2 tsp hazelnut-chocolate spread into center of each cookie; use a toothpick to swirl spread. Store in an airtight container at room temperature up to 3 days.

Yield – 28 cookies (serving size: 1 cookie)
Calories – 90
Carbs – 10

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