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ingredients:
Makes 2 to 3 dozen 13⁄4 -inch cookies
Hazelnut Cookie
1⁄2 cup whole hazelnuts, toasted
11⁄2 cups all-purpose flour
Pinch
salt
11⁄3 sticks (2⁄3 cup) unsalted butter, softened
1⁄2 cup firmly packed
light brown sugar
2 large egg yolks (reserve whites)
1⁄2 teaspoon (about
20 drops) pure
hazelnut essence or 2 teaspoons pure hazelnut extract
(available in specialty baking and organic food stores)
2 large egg whites,
beaten (for coating)
11⁄2 cups whole hazelnuts (preferably with skins),
finely chopped (for coating)
Caramel Cream
(or substitute about 13⁄4 cups dulce de leche, available in
premium groceries, specialty food stores, or online at farawayfoods.com)
32
caramels, unwrapped
1⁄4 cup heavy cream
Decoration (optional)
1⁄4 cup coarsely chopped hazelnuts, toasted
1⁄4
pound premium semisweet chocolate, tempered
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![holiday cookies]()
Toasted Hazelnut-Caramel Thumbprint Cookies
(a) These thumbprints are far from typical. Rather than calling for run-of-the-mill
jam, they have caramel cream and a yummy chocolate drizzle on top. To avoid the
season’s inevitable rush, bake the cookies ahead and freeze. Simply thaw and add
a dollop of caramel cream and a chocolate drizzle right before serving.
 1. Mix the cookie dough: Place the toasted hazelnuts, flour, and salt in a
food processor fitted with a metal blade. Process until the nuts are reduced to
a fine powder. Set aside. Place the butter and brown sugar in the bowl of an
electric mixer fitted with a paddle attachment. Beat on medium speed until light
and fluffy, about 1-2 minutes. Add the egg yolks and hazelnut essence or
extract, and continue to beat, scraping down the bowl as needed, until the
mixture is quite creamy. Turn the mixer to low speed and gradually add the
reserved flour-nut mixture, blending just until incorporated. Cover the dough
with plastic and refrigerate until firm, about 1 hour.
2. Position a rack in
the center of the oven and preheat the oven to 350°. Line two 15- x 10-inch
cookie sheets with parchment paper and set aside.
3. Shape and bake the
cookies: Roll the dough between the palms of your hands to create 1-inch balls.
Place the finely chopped hazelnuts in a shallow bowl. Dip the balls in the
beaten egg white and then tumble in the nuts to evenly coat. Roll the balls
between your palms again to firmly affix the nuts to the dough. Arrange the
cookies 1 inch apart on the prepared cookie sheets. Using your thumb, make a
small indentation in the center of each cookie. Bake for 12-15 minutes or until
the bottoms are lightly browned, then transfer to racks to cool completely.
Proceed to make the caramel cream if you plan to fill and eat the cookies
immediately. Otherwise, store in airtight containers at room temperature for up
to 1 week. If you’re planning even further ahead, cookies may be frozen for up
to 2 months.
4. Make the caramel cream: Prepare this filling just before
serving or packaging the cookies as gifts. (Or, for a shortcut, use pre-made
dulce de leche.) Combine the caramels and cream in a microwave-proof bowl.
Microwave on a high setting for 1 minute and stir. Continue to microwave 1 more
minute until the caramels are entirely melted. (Alternatively, place the
caramels and cream in a saucepan over medium-low heat and cook, stirring
regularly, until the mixture is smooth.) Allow the caramel to cool a few minutes
until it is easily handled, but not set up. Using a 1⁄2-teaspoon measure, dollop
caramel in the indentation in each cookie. Work quickly while the filling is
still warm and tractable. Top each cookie with a toasted hazelnut piece and
drizzle with tempered semisweet chocolate as desired. Let the cookies stand
about 1 hour at room temperature, so the filling and chocolate solidify before
serving or packaging.
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