Hazelnut Raspberry Thumbprints Recipe
These Hazelnut Raspberry Thumbprints are delicate, chocolatey cookies with a buttery crumb, rolled in finely chopped roasted hazelnuts, and filled with a glossy raspberry jam. Perfect for tea time or festive gatherings, these elegant little treats combine rich cocoa and nutty crunch with the bright sweetness of raspberry preserves.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1⅓ cup All-purpose Flour
- ⅓ cup Cocoa Powder
- ⅓ cup Cornstarch
- ⅔ cup Powdered Sugar
- ½ tsp Salt
Nuts
- ½ cup roasted hazelnuts, finely chopped
Wet Ingredients
- 1 cup Unsalted Butter, room temperature
- 1 tsp Vanilla Extract
Filling
- ½ cup Raspberry jam or preserves, warmed
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a non-stick silicone mat to prevent sticking and ease cleanup.
- Roast and Prepare Hazelnuts: Roast the hazelnuts in the oven for 5 minutes. Once roasted and cooled slightly, rub them with a dry towel to remove as much of the skins as possible, then finely chop.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, cocoa powder, cornstarch, powdered sugar, and salt until well combined.
- Cream Butter and Vanilla: Using a stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter and vanilla extract together until smooth and creamy.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, mixing slowly until just combined to form a dough.
- Form Dough Balls: Scoop about 1.5 tablespoons of dough at a time and roll each into a smooth ball.
- Coat in Hazelnuts: Roll each dough ball in the finely chopped roasted hazelnuts to coat evenly.
- Shape and Indent Cookies: Place coated dough balls onto the prepared baking sheets. Gently flatten each slightly, then make an indentation in the center of each cookie with your thumb or knuckle, being careful not to break through the dough.
- Bake: Bake the cookies in the preheated oven for 9-13 minutes until just set but not browned.
- Cool and Fill: Allow the cookies to cool completely on the baking sheets. Warm the raspberry jam slightly to improve flow and shine, then spoon about 1 teaspoon of jam into each thumbprint indentation.
Notes
- Roasting hazelnuts enhances their flavor and helps loosen the skins for easier removal.
- If you can’t find cornstarch, you can substitute with an equal amount of additional flour, but cornstarch provides a tender texture.
- Warming the jam before filling makes it easier to spoon and creates a glossy finish.
- Store cookies in an airtight container at room temperature for up to 4 days, or freeze unfilled dough balls for up to 1 month.
- For a nuttier alternative, you can use almonds or pecans instead of hazelnuts.
