Recipe courtesy of Adrianna Adarme
Hazelnut Ganache Thumbprint Cookies
- Level: Easy
- Yield: about 12 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 170
- Total Fat
- 11
- Saturated Fat
- 5
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 8
- Protein
- 2
- Cholesterol
- 34
- Sodium
- 82
- Total: 1 hr 40 min
- Active: 15 min
Ingredients
1 cup all-purpose flour
1/4 cup plus 2 tablespoons hazelnut meal
Pinch of fine salt
6 tablespoons unsalted butter, at room temperature
1/4 cup light brown sugar
2 tablespoons granulated sugar
1 large egg yolk
1/2 teaspoon vanilla extract
2 ounces semisweet chocolate, finely chopped
2 tablespoons heavy cream
Flaked sea salt, such as Maldon, for garnish
Directions
- In a medium bowl, whisk together the all-purpose flour, hazelnut meal and a pinch of salt
- In the bowl of a stand mixer with the paddle attachment, beat the butter, light brown sugar and granulated sugar together until pale and fluffy, 2 to 3 minutes. Add the egg yolk and vanilla extract; beat once more. In 2 additions, add the dry ingredient mixture, scraping down the bowl if needed, until completely combined. Transfer to the refrigerator to chill for 15 minutes.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Scoop scant tablespoonfuls of dough, roll into balls and arrange on the prepared baking sheets, spacing them a few inches apart. Make an indentation, a thumbprint, in the center of each ball of dough using your thumb and/or the help of your index finger. Bake until the bottoms are golden brown, 10 to 12 minutes. Remove from the oven and immediately reinforce the thumbprints using the end of a wooden spoon. Allow to cool completely on the baking sheets.
- While the cookies are cooling, make the ganache. Place the chocolate into a heat-proof bowl. Add the heavy cream to a small saucepan set over medium-high flame and heat until the cream is scalding. Pour the cream over the chopped chocolate and allow to stand for 1 minute. Stir until smooth.
- When the cookies are cool, add a scant teaspoon of chocolate ganache to each thumbprint. Top with a sprinkle of flaked sea salt. If transporting, allow the chocolate to set for 1 hour.
Cook’s Note
This recipe makes about 12 cookies and can be easily doubled.