Dulce de Leche Thumbprints
Dulce de Leche Thumbprints recipe is perfect combination ofhazelnut and chocolate dough with dulce de leche in the middle. Raspberries onthe top make them perfect for any festive occasion!
Ingredients
- Ingredients for the cookie dough:
- 1 cup roasted, ground hazelnuts
- 1 ¼ cup all purpose flour
- ¾ tsp baking powder
- Pinch of salt
- 9 Tbsp unsalted butter, room temperature
- ½ cup semi bitter chocolate, melted
- 8 Tbsp brown sugar
- 1 egg
- 1 Tbsp vanilla extract
- 1 tsp milk
- 10 Tbsp Dulce de Leche for filling
- 30 raspberries
Instructions
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In medium sized bowl, combine all thumbprint cookies ingredients. I did it using my hand.
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Prepare two baking sheets and cover them with parchment paper. Leave aside.
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Preheat the oven to 180 C / 356 F.
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Form 30 cookies and place them on baking sheets.Press the center of each cookie using your thumb or wooden stick.
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Bake cookies for 9 minutes. After you take the cookies out of the oven, gently press the center again to re-define holes for dulce. You should get 30 cookies 2 inches in diameter once baked.
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Leave to cool completely on your baking sheet to avoid cracking.
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Once your cookies are cooled completely, fill the centers with dulce de leche and top with raspberries.
Recipe Notes
1. We keep these thumbprint cookies in the fridge, in airtight container to keep raspberries fresh as long as possible.
2. If you skip garnishing your thumbprint cookies with fruits, you may keep them at room temperature.