These raspberry and hazelnut thumbprint cookies are simply delightful! With a nutty base and a sweet jam filling, they offer a perfect balance of flavors.
How can you resist these little treats? The best part is rolling them in ground hazelnuts—talk about a nutty adventure! 😄 I love serving them with tea for a cozy snack.
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the cookie. You can substitute it with gluten-free flour or almond flour if you need a gluten-free option, but keep in mind that the texture may vary slightly.
Hazelnuts: They’re key for that nutty flavor! If hazelnuts aren’t available, you can use finely ground almonds or walnuts instead for a different but delightful taste.
Unsalted Butter: I love using unsalted butter to control the salt level in my recipes. You can substitute it with coconut oil or a vegan butter for a dairy-free option.
Raspberry Jam: While raspberry jam adds a beautiful tartness, you can swap it for any other berry jam like strawberry or blackberry, depending on your preference!
How Do You Get the Perfect Thumbprint Indentation?
Creating the thumbprint may seem tricky, but it’s all about the right touch! Don’t press too hard; you want a nice dip for the jam, not to flatten the cookie completely.
- Press your thumb gently in the center of the dough ball until you create a medium-sized indentation.
- If the dough sticks to your thumb, lightly dust it with flour before pressing.
Just remember to use a light hand, and make sure there’s enough room for that jam—those bites deserve a burst of flavor!
Raspberry and Hazelnut Thumbprint Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (125g) all-purpose flour
- 1/2 cup (60g) finely ground hazelnuts (skin removed if possible)
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1/3 cup (65g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
For the Filling:
- 1/2 cup raspberry jam or preserves
Optional:
- Extra ground hazelnuts for rolling
How Much Time Will You Need?
This recipe will take about 20 minutes of prep time, plus around 12-15 minutes of baking. Add a little cooling time afterward, and you’ll be ready to enjoy these delicious cookies in about 40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This will ensure that your cookies bake evenly and come out perfectly golden.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, finely ground hazelnuts, and salt. This mixture will create the lovely base for your cookies. Set this aside while you mix the wet ingredients.
3. Cream the Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed. Keep mixing until the mixture is creamy and smooth—this should take about 2-3 minutes.
4. Add Egg Yolk and Vanilla:
Add in the egg yolk and vanilla extract. Beat again until everything is well combined and smooth. This will add richness and flavor to your dough.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the butter mixture, mixing on low speed until a soft dough forms. It should hold together nicely without being too sticky.
6. Shape the Dough:
Take small portions of dough and roll them into 1-inch balls. If you’d like some extra crunch, roll each ball in additional ground hazelnuts for coating.
7. Place on Baking Sheet:
Arrange the dough balls on your prepared baking sheet, making sure to leave about 2 inches of space between each ball. This will allow the cookies to spread without touching each other.
8. Create Indentations:
Using your thumb (or a small spoon if you prefer), gently press down in the center of each ball to create an indentation for the raspberry jam.
9. Fill with Jam:
Carefully fill each indentation with about 1/2 teaspoon of raspberry jam. Don’t overfill to prevent spills while baking!
10. Bake the Cookies:
Place the baking sheet in the oven and bake for 12-15 minutes, or until the edges of the cookies start to turn a lovely light golden brown.
11. Cool the Cookies:
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. This will help them firm up before transferring them to a wire rack to cool completely.
12. Serve and Enjoy:
Your raspberry and hazelnut thumbprint cookies are ready to be enjoyed! Store any leftovers in an airtight container for up to a week. Perfect for sharing, gifting, or snacking all by yourself!
These cookies combine a tender, buttery texture with the nutty crunch of hazelnuts and sweet tart raspberry jam, making them a delightful treat perfect for any occasion!
Can I Use Other Nuts Instead of Hazelnuts?
Absolutely! You can substitute hazelnuts with finely ground almonds or walnuts for a different flavor. Just keep in mind that each nut has its own unique taste and texture!
Is There a Vegan Alternative for This Recipe?
Yes, you can make these cookies vegan! Substitute the butter with vegan butter or coconut oil, and use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) in place of the egg yolk.
How Do I Prevent the Cookie from Spreading Too Much?
To help keep your cookies from spreading too much, you can chill the dough for about 30 minutes before baking. This will firm up the butter and help maintain the cookie shape while they bake!
Can I Use Homemade Raspberry Jam?
Definitely! Homemade raspberry jam works great in this recipe and adds a personal touch. Just ensure it has a similar consistency to store-bought jam for easy filling!
