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- Dish type
- Biscuits and cookies
- Chocolate biscuits
These biscuits are perfect for kids to bake. Really easy and loads of fun!
1 person made this
IngredientsMakes: 2 dozen biscuits
- 225g plain flour
- 180g chopped hazelnuts
- 100g caster sugar
- 180g unsalted butter
- 1 small egg
- 100g dark chocolate chips
- 1 teaspoon raspeseed or sunflower oil
MethodPrep:30min ›Cook:15min ›Ready in:45min
- Preheat the oven to 180 C / 160 C Fan / Gas 4.
- Mix together the flour, hazelnuts and sugar in a large bowl.
- Rub in the butter, then add the egg. Stir together with a knife and form into a ball.
- Break off smallish chunks and roll into a ball, then place onto a greased or baking paper lined tray.
- Using your thumb, create a dent in each of the balls. Make sure that it is deep but doesn't go all the way through.
- Bake for 15 to 20 minutes.
- Whilst the biscuits cool, melt the chocolate and oil in the microwave, stirring every 15 seconds.
- Pour about half a teaspoon of chocolate into each dent and then chill until solid.
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Chocolate and hazelnut thumbprint cookies recipe - Recipes
Chocolate Hazelnut Thumbprint Cookies
First because we’re only two days away from the beginning of June and I’m posting cookies.
And second because they’re cookies that are not only dangerously easy to make but also dangerously easy to eat.
I wasn’t even planning on making them but then I got a mean craving for chocolate last week and the bag of hazelnut meal that my friends at Bob’s Red Mill sent me started calling my name so it just sort of happened.
Then of course after the first bite I knew there was no way I could keep myself from sharing them with you. I woke up the next day and made a second batch just so I could take these pictures.
So yeah, I know these might be better suited for the holidays but I can’t help it, I crave cookies all year long!
But the good news is that they’re made with entirely wholesome ingredients like ground hazelnuts, whole grain brown rice flour, almond butter, and pure maple syrup. The filling is a chocolate ganache made from a mixture of dark chocolate chips, coconut milk, a little bit more almond butter and a touch of coconut oil to give it a deliciously creamy chocolate texture.
The cookie base is thick and chewy and the flavor is just sweet enough to rub your taste buds in all the right places. I can’t even look at these pictures without feeling compelled to eat one. Seriously, I just got up to grab one in between sentences.
They’re definitely a new favorite for me and I hope you like them too! Let me know if you end up trying them by leaving a comment or sharing a picture on Instagram with the hashtag #makingthymeforhealth so I can find them. It always brightens my day! :)
- 1 stick (4 oz 113 g) unsalted butter, room temperature
- 1/4 cup (50 g) granulated sugar
- zest of one medium orange
- 1 cup (120 g) unbleached all purpose flour
- 1 cup (112 g) hazelnut flour (or almond flour)
- 1/2 teaspoon Diamond Crystal kosher salt (*or 1/4 teaspoon other varieties)
- 1 teaspoon pure vanilla extract
- 1/2 cup raspberry (mixed berry or apricot) jam or preserves
- Preheat the oven to 350 degrees F (180 C) with a rack in the center position. Line two large baking sheets with parchment paper (or Silpat). Whisk together the all purpose flour, hazelnut flour, and salt in a medium bowl and set aside.
- Combine the softened butter, granulated sugar, and orange zest in the bowl of a stand mixer fitted with a paddle attachment. Beat together on medium-high speed until light and fluffy, 3 to 4 minutes. Add the vanilla extract and mix thoroughly. Reduce the speed to low and slowly add the dry flour mixture, scraping down the sides of the bowl once or twice until the dough is smooth, comes together and the dry ingredients are fully incorporated. It will be crumbly at first, but will eventually become smooth and come together.
- Scoop the dough with a small cookie scoop (or spoon) and using your hands, roll each scoop into 1-inch diameter balls. Place the balls 2 inches apart on the baking sheets (roughly 12 cookies per sheet). Holding the cookie balls steady with one hand, press a hole into the center of each cookie with the end of a wooden spoon (or you can use your thumb), pushing down until just before you reach the baking sheet. If the edges crack at all, press the edges back together into a circle.
- Bake the cookies until the bottoms of the cookies are lightly golden, about 16 to 18 minutes. Allow the cookies to cool on the baking sheets for about 3 minutes before transferring them to a cooling rack to cool completely. Using a fine-meshed sieve, dust the cookies lightly with confectioners' sugar.
- In a small saucepan, heat the jam or preserves, stirring frequently, until it reaches a boil. It will be smooth and thick. Remove the jam from the heat and spoon 1/2 to 1 teaspoon of jam into the center of each cookie. Allow the jam to cool and set completely. Serve immediately or transfer to a cookie tin (place sheets of parchment paper between each layer) and store at room temperature for up to a week.
Wing It Vegan
Do you live near a Whole Foods Market or another major health food store? I don't. Our nearest Whole Foods Market is about a 30 minute drive from us, which isn't that far but we don't always have time to go there. There is a little health food store about 15 minutes from here, but everything there is obscenely overpriced and we just aren't made of money. Enter Vitacost!
This is not a sponsored post. This is just me telling you about an online store where you can get your specialty vegan groceries even if you don't have a health food store in your town either. Look at it all! Vegan Worcestershire sauce, two kinds of vegan tuna, Earth Balance mac & cheese, date syrup, guar gum, and look at that massive BUCKET of nutritional yeast! Score! I always try to get at least $49 worth of products because that is Vitacost's free-shipping threshold, and I do love my free shipping deals. That applies to US shipping, although their international shipping fees don't seem unreasonable. Their prices are generally lower than those at out local grocery store, which does sell some vegan items. They also seem to have coupons and deals going on often and they accept Paypal. Yep, I am smitten. It just ticks all the boxes for me. Do you shop there?
It's sweet, chocolaty, and hazelnutty, and super smooth and creamy. It isn't particularly cheap so it's not something I buy too often, but it's nice to treat myself to a little jar every now and then, and because it's so sweet a little jar goes a long way. The ingredients are: Cane sugar, vegetable oil (rapeseed, palm), hazelnuts, cocoa, maltodextrin, sunflower lecithin, vanilla extract.
I used it to make these tiny Chocolate-Hazelnut Thumbprint Cookies inspired by Ferrero Rocher chocolates. They are simple chocolate cookies dipped in melted chocolate, then rolled in chopped hazelnuts, then filled with chocolate-hazelnut spread, and topped with whole hazelnuts.
Chocolate Hazelnut Thumbprint Cookies (Gluten Free and Paleo)
Every February, I swear I can’t stand another winter here and “that’s it. we. are. moving. ” but every March (or, some particularly tough years, April) there is a day like this past Monday when the mercury reluctantly continues moving northbound and the clouds reluctantly yield and, riiiiight before we’re all about to completely lose our goddamn minds, it’s spring.
I mean, sort of. This vicious city wouldn’t want to give us too much of a good thing, for fear of, I don’t know, relinquishing some of its power over us (??), but no one seems to care. Certainly, no one would dare let a day like this go to waste, so the whole city pours out of their stuffy apartments, leaving their puffy coats behind. Bikes are ridden! Dogs get extra-long walks! Creaky muscles are stretched and worked and first outdoor runs of the season are embarked upon. Or if you’re me, caution is thrown to the wind, gloves are left behind and fingertips stiffen and freeze!
Ah, the beauty of the changing seasons.
Granted, chocolate hazelnut thumbprint cookies aren’t inherently spring-like, but their simple, elegant flavor (Hazelnut always tastes kind of elegant to me. Am I alone?), tender texture and homemade chocolate hazelnut spread filling all feel very appropriate for a tea party or an Easter brunch, don’t you think?
The cookie part was loosely adapted from the base of the incredibly popular Thick and Soft Grain Free Chocolate Chip Cookies that I posted last year (exactly one year and one day ago, if you’re counting), so you know that it, too, is pleasantly thick and soft and oh-so-satisfying to bite into. The almond flour was replaced with hazelnut flour because it complements the flavor of the filling so well. Hazelnut flour is available at Whole Foods, other health food stores, and online. It may also be labelled hazelnut meal either one is fine (they should be the same thing), but look for the most finely-ground variety you have access to. I used Bob’s Red Mill’s product.
Unfortunately, you can’t swap in almond flour for the hazelnut flour 1:1 in this recipe. Hazelnuts nearly twice as much fat as almonds, and fat creates moisture in the batter. The right amount of fat is great – that’s where the chewy softness of the cookie comes from, not to mention the ability to eat one without choking on it (due to dryness the rest is really up to you) – but too much means the cookies (a) fall apart (b) spread too much while baking (c) taste terrible or (d) some combination of the above. So, just trust me on that. The hazelnut flour is well worth the investment, and if you have leftover flour (you will) that’s easy to take care of: just make another batch of these cookies!
PS: This recipe may look a little bit familiar, if you happened to catch me guest posting on Paleo Parents yesterday. If not, I’m so glad you stopped by. I would hate for you to go another minute without these cookies in your life!
Chocolate Hazelnut Thumbprint Cookies
Perhaps these cookies would be more appropriately named thumbprint crunch cookies.
The turbinado sugar and roughly ground hazelnuts create an awesome bite on the outside of the cookie. The crunchy exterior is balanced with the sweet and silky chocolate ganache center.
These cookies start off like any other thumbprint cookie. However, after rolling, the balls of dough get a little bath in a foamy egg white mixture and then are coated in the crunchy hazelnuts.
Once the cookies have completely cooled, they’re filled with chocolate. I used a piping bag fitted with a large star tip, but you can also simply spoon the ganache into the cookie cavities.
And if you’ve had enough chocolate this holiday season, go ahead and swap in your favorite jam instead.
These new thumbprints are little more upscale. They’re a little more grown up. Plus, the combination of chocolate and hazelnut is a sure-fire winner.
- 1 ¼ cups chopped semisweet or bittersweet chocolate (about 6 ounces)
- ⅔ cup unsweetened cocoa powder, American-style or Dutch-process
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¼ cup honey
- 3 tablespoons canola oil or corn oil
- 2 ½ teaspoons vanilla extract
- 1 cup all-purpose flour
- ⅔ cup white whole-wheat flour (see Tips)
- ⅔ cup sweetened dried cranberries, coarsely chopped
- ⅔ cup chopped toasted and skinned hazelnuts (see Tips), plus about 1/2 cup left whole for decorating
- ½ cup raspberry jam or preserves
- 3 ½ ounces dark chocolate, coarsely chopped
- ¼ cup whole milk
- ¼ teaspoon vanilla extract
- 3 tablespoons confectioners' sugar
To prepare cookies: Position a rack in middle of oven preheat to 350 degrees F. Line a large baking sheet(s) with parchment paper.
Grind chocolate in a food processor using on/off pulses until coarsely ground. Transfer to a mixing bowl and add cocoa, sugar, baking powder and salt stir until blended. With an electric mixer on low, then medium speed, add eggs, then honey, oil and vanilla and beat until combined. Beat in all-purpose and whole-wheat flour, then cranberries and nuts until thoroughly incorporated. (The dough will be stiff.)
Divide the dough into quarters. Roll each quarter into a 9-inch "log." Slice the log into 12 equal pieces. Roll each piece into a ball. Place about 1 1/2 inches apart on a prepared baking sheet. Press a well into the center of each cookie with a thumb. Fill with about 1/2 teaspoon jam. Lightly press a whole hazelnut into the jam.
Bake the cookies on the center rack, one pan at a time, until firm when pressed near the edge, 8 to 12 minutes. Let stand for 5 minutes, then transfer to wire racks to cool to room temperature.
To prepare chocolate drizzle: Put chocolate in a small, deep heatproof bowl. Set a fine sieve by the bowl. Put milk in a 2-cup microwave-safe glass measuring cup and microwave on High just until it begins to boil and foam up the sides, 40 to 60 seconds. Pour half the hot milk through the sieve onto the chocolate and let stand without stirring for about 2 minutes to soften the chocolate. Stir vigorously until smooth and the chocolate is mostly melted.
Pour the remaining milk through the sieve into the bowl. Add vanilla. Stir vigorously until smooth. Sift confectioners' sugar onto the mixture and stir in thoroughly.
To decorate cookies: Spoon the icing into a small plastic bag with a tiny tip of one corner snipped off. Drizzle over the cooled cookies. Or dip a fork into the icing and quickly wave it over the cookies. Let stand until the chocolate i
Make Ahead Tip: Cover and refrigerate the cookie dough for up to 1 day. Store baked cookies airtight in a single layer for up to 3 days or freeze for up to 3 months.
White whole-wheat flour is made from a special variety of white wheat that is lighter in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
To toast and skin whole hazelnuts: Spread on a baking sheet and bake at 350°F, stirring occasionally, until fragrant and lightly browned, 7 to 9 minutes. After toasting, let hazelnuts cool for a few minutes, then rub together in a clean kitchen towel to release most of the papery skins.
- 1 cup all-purpose flour
- ⅓ cup Dutch-process cocoa powder
- ½ cup butter, softened
- ⅔ cup sugar
- ¼ teaspoon salt
- 1 egg yolk
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 cup finely chopped hazelnuts (filberts)
- 1 egg white, lightly beaten
- 14 vanilla caramels, unwrapped
- 3 tablespoons whipping cream
- ½ cup semisweet chocolate pieces
- 1 teaspoon shortening
- Toasted whole hazelnuts
In a small bowl combine flour and cocoa powder set aside. In a medium bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt beat until combined, scraping bowl occasionally. Beat in egg yolk, milk, and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Cover chill for 1 hour.
Preheat oven to 350 degrees F. Grease two cookie sheets set aside. Shape dough into 1-inch balls. Place the 1 cup hazelnuts on a sheet of waxed paper. Dip balls in egg white and roll in hazelnuts. Place 1 inch apart on prepared cookie sheets. Using your thumb, make an indentation in the center of each cookie. Bake for 10 to 12 minutes or until edges are firm.
Meanwhile, for filling, in a small saucepan cook caramels and cream over low heat until caramels are melted and the mixture is smooth, stirring frequently.
Immediately after removing cookies from the oven, use the rounded side of a 1-teaspoon measuring spoon to press down the center of each cookie. Transfer to wire racks cool. Spoon about 1 teaspoon filling into the center of each cookie.
In a small microwave-safe bowl combine chocolate pieces and shortening. Microwave on 100 percent power (high) for 30 to 45 seconds or until softened stir until smooth. Place a small mound of chocolate on top of each cookie. Top with a whole hazelnut. Let stand until chocolate is set.
Nutella Thumbprint Cookies
As I mentioned, today I&rsquom closing the series with everyone&rsquos favorite: Nutella. I thought that it would be hard to top last year&rsquos Salted Caramel Thumbprints, but I figured making something with Nutella might up the odds.
57 Best Thumbprint Cookies to Bake for Your Holiday Cookie Exchange
The sweetest way to spread holiday cheer this year? By baking up a few batches of these easy thumbprint cookies. Out of all the Christmas cookie recipes out there, thumbprints are definitely the ones that bring us the most nostalgia. Once you begin whipping up these holiday treats with your family, you'll instantly be taken back to your own childhood. Although there are several recipes for the traditional take that feature a sugar cookie base with a raspberry filling, there are tons of other inventive options you'll want to try immediately. If you're a chocoholic, you're in luck, because there are many chocolate-filled treats on this list. The chocolate mint thumbprint cookies, chocolate espresso thumbprint cookies, and chocolate hazelnut thumbprints with Kahlua ganache are especially divine. There are also lots of recipes on this list featuring the most beloved flavors of the season, including the gingerbread thumbprint cookies, candy cane Kiss cookies, and eggnog thumbprint cookies. If you're baking up a batch with the kids, they'll especially love the Twix thumbprint cookies, mini chocolate chip thumbprint cookies, and brownie chocolate chip cookie thumbprint cookies. Once you serve these treats at your Christmas party or Christmas dinner, your friends and family will be insisting you make them every year.
Talk about a showstopper of a recipe. Kids will enjoy decorating these confections with festive sprinkles and icing.
Get the recipe at Number 2 Pencil.
This batch of thumbprint cookies is bursting with minty freshness in both the cookie and the filling. The secret? Créme de Menthe liqueur and baking chips.
Get the recipe at The Cookie Rookie.
No one will be able to resist these Nutella-filled treats. Make sure you have enough ingredients on hand to bake a double batch, because these cookies won't last long.
Get the recipe at Chelsea's Messy Apron.
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