Steps for hazelnut thumbprint cookies, hazelnut fingerprint cookies

• To make these hazelnut thumbprint cookies, you can use any kitchen robot or knead by hand in a bowl and then on a work surface. For convenience, I used the stand mixer. In the mixer bowl, combine the all-purpose flour, granulated sugar, hazelnut flour, potato starch, salt, baking powder, cold butter pieces, and vanilla extract, and run the machine at speed 2 for a few minutes using the paddle attachment. Then add the eggs and mix for a few more minutes until you get a homogeneous dough. Let the shortcrust pastry rest in the fridge wrapped in plastic wrap for about 1 hour. Alternatively, you can make it the day before and leave the shortcrust pastry in the fridge overnight.

  

• Beat the egg whites with a fork for a few seconds and place them in a bowl, and in another bowl place the hazelnut sprinkles. After the resting time of the shortcrust, take it from the fridge and tear off small balls about the size of a walnut, approximately 0.7 oz each, roll them first in the egg white and then in the hazelnut sprinkles and place them on a baking sheet lined with parchment paper, spaced apart. With the help of a wooden spoon handle or measuring spoons, create a central indentation more or less wide. Bake in a preheated static oven at 350°F for about 15 minutes or until golden. During baking, the cookie expands, and the central indentation may disappear, so halfway through baking, press again with the back of a wooden spoon while the cookies are still warm and soft. When the cookies have reached their amber color, turn off the oven, remove, and let cool.

  

• Place the cookies on a serving plate and decorate the indentation with Nutella previously put in a piping bag or simply use a teaspoon. And there they are ready to serve, the hazelnut thumbprint cookies. I hope you like my latest recipe; see you next time, friends.