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Hazelnut Nougat Thumbprint Cookies

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  • Author: Bake to the roots
  • Prep Time: 25
  • Cook Time: 14
  • Total Time: 120
  • Yield: 45 1x



For the dough

  • 1 cup (220g) butter, softened
  • 3/4 cup (170g) brown sugar
  • 1 vanilla pod
  • 1/2 tsp. salt
  • 2 eggs (medium)
  • 2 1/2 cups (320g) all-purpose flour
  • 1 tsp. baking powder

For the decoration

  • 1 cup (130g) hazelnuts, chopped
  • 1/2 cup (60g) ground hazelnuts
  • 7 oz. (200g) nougat
  • 3.5 oz. (100g) semi-sweet chocolate coating


  1. Split the vanilla pod lenghtwise and remove the seeds. Add butter, sugar , vanilla seeds and salt to a large bowl and mix until light and fluffy. Add the eggs one at a time and mix well after each addition. Sift the flour and baking powder into the bowl and knead until you get a smooth dough. Wrap the dough in plastic wrap and let cool down in the fridge for 1 hour.
  2. Preheat the oven to 350˚F (180°C). Line two baking sheets with baking parchment. Mix the chopped and gound hazelnuts in a small bowl. Take the dough out of the fridge and form into a long roll and cut off small pieces of the same size. With wet hands (the dough is sticky) form small balls – size should be between a cherry and a walnut. Roll these balls in the hazelnut mix and place them with enough space inbetween on the baking sheets. With the back end of a wooden spoon make a small hole into the balls. Bake for 12-14 minutes. If the holes dissapeared (happens if the dough is too soft) during baking, carefully press again a hole with the wooden spoon in the cookies. Let cool on a wire rack.
  3. Warm the chocolate coating and the nougat in seperate bowls and fill into two piping bags. Place a small amount of nougat in every hole on the cookies and then sprinkle the melted chocolate on top. Let dry completely before storing in a tin box.


  • Enjoy baking!