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Haselnuss Krokant Kulleraugen | Bake to the roots

Hazelnut Brittle Thumbprint Cookies

  • Author: Bake to the roots
  • Prep Time: 00:25
  • Cook Time: 00:10
  • Total Time: 01:00
  • Yield: 18 1x
  • Category: Cookies
  • Cuisine: Germany
  • Diet: Vegetarian


These Christmas cookies are delicious and easy to prepare: Hazelnut Brittle Thumbprint Cookies. If you want to make last-minute cookies, these are perfect.



For the dough:
1 cup (130g) all-purpose flour
1/4 cup (30g) confectioners’ sugar
1 pinch of salt
1/3 cup (80g) cold butter, in small pieces
2 medium egg yolks
1.8 oz. (50g) hazelnut brittle

For the filling:
about 2.5 oz. (70g) raspberry jam (without seeds)

some confectioners’ sugar (optional)


1. Mix flour, sugar, and salt in a large bowl, add the cold butter in small pieces, the egg yolks, and hazelnut brittle, and knead everything until you get a smooth dough – works best with your fingers. Shape the dough into a log and wrap it in plastic wrap. Place in the fridge for about 1 hour.

2. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment and set it aside. Cut the dough log into slices and shape each slice into a ball (about the size of a walnut). Place on the baking sheet with some space in between. Use your fingers or the back of a wooden spoon and press a depression into each piece of dough. Bake for about 10 minutes until lightly golden. Remove from the oven and let cool down on a wire rack.

3. Heat up the raspberry jam slightly (in the microwave or in a small pot on the stove) and fill the depressions in the cookies with it. Dust the cookies with confectioners’ sugar (optional) if you like and let the jam dry up a bit. Store in a tin box in a cool place without any other cookies – they should be eaten within 2 weeks.


Enjoy baking!

Keywords: Christmas, Xmas, cookies, hazelnut, jam