Chocolate-Hazelnut Thumbprints

Chocolate-Hazelnut Thumbprints
Photo by Randy Mayor

Ingredients

  • 2 large egg yolks
  • 1 cup powdered sugar
  • 1/3 cup unsweetened cocoa
  • ¼ teaspoon salt
  • ¼ teaspoon salt
  • 2 large egg yolks
  • 2/3 cup finely chopped hazelnuts, toasted
  • + 13 more ingredients
    • 4.5 ounces all-purpose flour (about 1 cup)
    • ½ teaspoon vanilla extract
    • ½ cup butter, softened
    • 4.5 ounces all-purpose flour (about 1 cup)
    • 1 teaspoon instant espresso (optional)
    • 1/3 cup unsweetened cocoa
    • ½ cup butter, softened
    • 2/3 cup finely chopped hazelnuts, toasted
    • 1 cup powdered sugar
    • 1 teaspoon instant espresso (optional)
    • ½ teaspoon vanilla extract
    • 1/3 cup hazelnut-chocolate spread (such as Nutella)
    • 1/3 cup hazelnut-chocolate spread (such as Nutella)

1. Preheat oven to 350°. 2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa, and salt; stir with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Stir egg yolks with a whis...

View full recipe at My Recipes

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