Chocolate hazelnut thumbprint cookies
Per serving
The food processor does most of the work in this cookie recipe, but younger children will enjoy rolling the dough into balls and making thumbprints. Older children can make them on their own.
Ingredients
25 serv.Step-by-step instructions
- 1
Line a baking tray with parchment paper. Transfer the hazelnuts to the food processor bowl and pulse until finely ground. Add the flours, sugar and a pinch of coarse sea salt, and process for 20‑30 seconds until the mixture comes together. Add the butter and pulse until the mixture just starts to come together. Dump the dough onto a work surface and knead by hand until smooth.
- 2
Form the dough into 25 small balls, then place them on the prepared tray. Using a large finger or the handle of a wooden spoon, make an indentation in the centre of each ball. Put the tray in the refrigerator and chill for 30 minutes before baking. Preheat the oven to 180 °C/160 °C with convection/gas 4.
- 3
Bake in the oven for 15‑20 minutes or until light golden. Place the chocolate and oil in a heat‑proof bowl and set it over a saucepan of simmering water, stirring occasionally until fully melted. Using a teaspoon, drizzle each cookie with a little melted chocolate. Set aside until the chocolate hardens.
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