Chocolate Hazelnut Thumbprint Biscuits
These buttery biscuits simply melt in the mouth. A hazelnut biscuit is filled with dark chocolate and dusted with icing sugar. Perfect for everyday snacking, yet elegant enough for guests.
Ingredients
Makes: 48 biscuits
- 225g butter, softened
- 125g caster sugar
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 teaspoon grated lemon zest
- 280g plain flour
- 200g ground hazelnuts
- 170g plain chocolate chips
- 1 tablespoon icing sugar
Method
Prep:20min ›
Cook:10min ›
Extra time:1hr cooling ›
Ready in:1hr30min
- Preheat oven to 170 C / Gas 3.
- In a large bowl, cream butter and sugar. Gradually beat in the egg yolk, vanilla and lemon zest. Stir in the flour and ground hazelnuts with a large spoon.
- Shape dough into walnut sized balls and place them 5cm apart on an unprepared baking tray. Make an indentation in the centre of each ball with your finger. Bake for 10 to 15 minutes in the preheated oven.
- While the biscuits are baking, melt the chocolate chips in a small saucepan over low heat or in the microwave. Stir chips until smooth. When biscuits come out of the oven, spoon 1/2 teaspoon of the melted chocolate into the indentation. When completely cool, dust lightly with icing sugar.
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Reviews & ratings
Average global rating:
(36)
Reviews in English (28)
These were a bit more labor intensive than I expected - but well worth the work. I bought hazelnuts still in the shell and had to shell them. Then I roasted them in a 350 oven for 10 minutes and rubbed them in a clean dish towel to remove the brown skin. Then I had to ground them for the recipe. Two pounds of hazelnuts in the shell made about 2 1/4 cups of ground hazelnuts. After all that, the recipe was a snap! I would definitely make these again but will probably look for hazelnuts already shelled and peeled. - 12 Dec 2001 (Review from Allrecipes US | Canada)
Pretty Good. My husband loves these. Very pretty and uncommon taste. HINT: Buy Hazelnuts all ready shelled and grind them in a mini food processor. Also mix white and milk CHoclate morsels for the filling and swirl them. Another thing, don't make them too big, or the choclate center is worthless. - 18 Dec 2005 (Review from Allrecipes US | Canada)