makes
18
prep
30 minutes
cook
25 minutes
difficulty
Easy
makes
18
serves
preparation
30
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 125 g unsalted butter, softened
- 55 g (¼ cup) caster sugar
- 1 tsp vanilla essence
- 150 g (1 cup) plain flour, sifted
- 80 g (¾ cup) almond meal
- 75 g dark chocolate (70% cocoa)
- 3 tbsp hazelnut-chocolate spread
- sea salt, to taste
Instructions
Place butter, sugar and vanilla into a mixing bowl. Using an electric mixer, beat until light and creamy, about 5 minutes. Add flour and the almond meal. Mix until a soft, sticky dough forms. Cover bowl with plastic wrap and refrigerator for 30 minutes.
Preheat oven to 160°C.
Scoop tablespoons of dough and roll each into a ball. Place onto baking paper-lined trays, allowing room for spreading. Using your thumb, make an indentation in the top of each cookie.
Bake for 25 minutes or until lightly golden.
Whilst still hot, carefully use the tip of a teaspoon to lightly reshape the thumbprint indent in each cookie. Allow cookies to cool on trays.
Melt chocolate in a heatproof bowl over simmering water or in a heatproof bowl in a microwave oven. Remove from heat and stir in hazelnut-chocolate spread. Allow to cool until until mixture thickens slightly, about 8–10 minutes. Use a teaspoon to spoon chocolate filling into the top of each cookie. Sprinkle with salt to taste.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
