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Hazelnut Thumbprint Cookies with Silky Ganache

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These Hazelnut Thumbprint Cookies with Silky Ganache are buttery, nutty, and filled with rich, glossy chocolate. Soft in the center with crisp edges, they make an elegant yet easy treat for holidays, gifting, or cozy moments with coffee.

Ingredients

  • For the cookies:
  • ½ cup unsalted butter, softened
  • ⅓ cup brown sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ cup ground hazelnuts (or finely chopped toasted hazelnuts)
  • ¼ teaspoon salt
  • For the ganache:
  • 4 oz semi-sweet or dark chocolate, chopped
  • ⅓ cup heavy cream
  • A pinch of salt
  • Optional: ½ teaspoon hazelnut spread or extract

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla.
  3. Stir in flour, ground hazelnuts, and salt until soft dough forms.
  4. Roll dough into small balls and place on baking sheet, spacing them apart.
  5. Use thumb or spoon to press a shallow indentation into each cookie.
  6. Bake for 10–12 minutes, until edges are lightly golden. Cool completely.
  7. Heat cream until just simmering, then pour over chopped chocolate. Let sit for 1 minute, then stir until smooth.
  8. Spoon ganache into cookie centers. Let set at room temperature or chill to firm.

Notes

  • Sprinkle flaky sea salt over ganache for contrast.
  • Add orange zest to dough for a festive twist.
  • Try white chocolate ganache for variation.
  • Roll dough in chopped hazelnuts before baking for extra texture.
  • Store in airtight container for up to 5 days or refrigerate for up to 1 week.

Nutrition

Find it online: https://recipesbyliza.com/hazelnut-thumbprint-cookies-with-silky-ganache/