While in Italy preparing for our ‘A Taste of Tuscany’ Culinary Adventures, a family member and I found ourselves inspired to create something special that included two of our favorite ingredients, so we embarked on a journey to craft delicious Nutella and hazelnuts thumbprint cookies. In a heartfelt gesture of inclusivity, we transformed these delectable treats into a gluten-free and dairyfree alternative. The result? An irresistible symphony of flavors, where creamy Nutella meets the rich, toasted hazelnuts, leaving a lingering sweetness that is nothing short of magical. Our Nutella and hazelnut thumbprint cookies, a fusion o fItaly’s essence and the warmth of our hearts, are incredibly delicious and have become a family favorite!
Pasqualina’s Hazelnut & Nutella Thumbprint CookiesCuisine: Italian
12 - 15minutes
1 1/4 cups (150 g) gluten-free all purpose baking flour
1/2 cup (50 g) almond flour
1 1/2 teaspoon (8 g) baking powder
3/4 teaspoon ( 6 g) baking soda
1/4 teaspoon (.75 g) xanthan gum (omit if your gluten-free all purpose flour contains it)
1/2 teaspoon sea salt
1 stick organic butter (8 tablespoons)
1/4 cup (28 g) powdered sugar
1/4 cup (28 g) caster superfine baker’s sugar
1 egg, room temperature
1 tablespoon almond milk (or any non-dairy milk of your choice)
2 teaspoons vanilla
1/2 cup coarsely chopped hazelnuts (optional)
Nutella, as required
In a mixing bowl, sift together gluten-free flour, almond flour, baking powder, baking soda, xanthin gum, salt and mix well. Set aside.
Using a stand-up mixer with paddle attachment, beat butter until smooth (about 2 to 3 minutes). Add sugars and beat until pale and fluffy (about 8 to 10 minutes).
Scrape down the sides of the bowl and add egg, milk, vanilla and mix well.
Slowly add dry ingredients to the wet ingredients and mix just until combined. Using a rubber spatula, gently fold the dough a few times then cover bowl with plastic wrap or kitchen cloth and chill dough in the refrigerator for 30 minutes before rolling it into dough balls.
Preheat oven to 355 degrees F and prepare 2 large baking sheets lined with parchment paper or silicone baking mats.
Remove dough from the refrigerator. Spoon out dough using a 1 tablespoon cookie scoop and roll into a ball. Roll the dough ball in coarsely chopped hazelnuts and transfer to prepared baking sheet 2 inches apart. Repeat with the rest of the cookie dough.
Using a 1/2 teaspoon measuring spoon, make a well in the center of the dough balls. Bake one sheet at a time for about 12 to 15 minutes or until they are slightly puffed up and lightly browned on the bottom.
Once out of the oven, re-indent the cookies immediately using a 1 teaspoon measuring spoon, a rounded teaspoon or your thumb to further deepen the center.
Allow to cool on baking sheet for 5 minutes, then transfer to wire cooling rack to cool completely.
Once cooled, dust cookies with powdered sugar then fill each cookie with Nutella using a teaspoon or transfer Nutella to a zip-topped bag and cut off one corner to pipe it into the center of each cookie.
- You can fill cookies with a jam of your choice.
You can find traditional Italian dessert recipes, turned to gluten-free alternatives on ‘Pasqualina’s Table, Our Family’s Traditional Italian Desserts …The Gluten-Free Way’ available on Amazon 👉 here.