Hazelnut Thumbprint Cookies with Coffee Ganache
Hazelnut thumbprint cookies with coffee ganache combine crunchy hazelnuts with smooth, rich coffee ganache filling—pure bliss.
Ingredients
For the Cookies:
- 1 cup all-purpose flour
- 1 cup hazelnuts finely chopped
- ¼ cup granulated sugar
- ¼ cup unsalted butter softened
- 1 large egg yolk
- ½ tsp vanilla extract
- ¼ tsp salt
For the Coffee Ganache:
- ¼ cup heavy cream
- 2 tbsp finely ground coffee
- ½ cup dark chocolate chips
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, salt, and chopped hazelnuts.
- Cream Butter and Sugar: Beat softened butter and sugar until fluffy.
- Add Egg Yolk and Vanilla: Mix in the egg yolk and vanilla extract until smooth.
- Form Dough: Gradually combine the dry ingredients with the butter mixture until dough forms.
- Shape Cookies: Roll dough into 1-inch balls and place on a baking sheet.
- Make Thumbprint: Use your thumb to press a well into each cookie.
- Bake Cookies: Bake for 10-12 minutes until golden.
- Prepare Ganache: In a saucepan, heat heavy cream and ground coffee until it just simmers.
- Make Ganache: Pour hot cream over chocolate chips and stir until smooth. Add vanilla extract.
- Fill Cookies: Spoon ganache into the thumbprint wells of each cookie. Let cool and set.
Notes
Nutritional Values (Per Serving)
- Calories: 190 kcal
- Total Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Iron: 8%
- Magnesium: 5%
- Calcium: 3%
- Vitamin E: 4%
- Potassium: 5%
Additional Notes/Tips
- For an extra crunch, use whole hazelnuts instead of chopped.
- Add a pinch of sea salt to the ganache for a touch of contrast.
- Store cookies in an airtight container for up to a week.