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Preheat your oven to 350°F. Line two baking sheets with parchment paper.

In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.

Beat in the large egg yolk and vanilla extract until they are fully incorporated and the mixture is smooth.

In a separate medium bowl, whisk together the all-purpose flour, salt, and finely ground hazelnuts.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.

Roll the dough into 1-inch balls. Place them about 2 inches apart on the prepared baking sheets.

Using your thumb or the back of a rounded teaspoon, make an indentation in the center of each cookie ball.

Bake for 10-12 minutes, or until the edges of the cookies are lightly golden. The centers may still look soft.

Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.

Once the cookies are completely cool, spoon about 1/2 teaspoon of chocolate hazelnut spread into the indentation of each cookie.


Preheat your oven to 350°F. Line two baking sheets with parchment paper.

In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.

Beat in the large egg yolk and vanilla extract until they are fully incorporated and the mixture is smooth.

In a separate medium bowl, whisk together the all-purpose flour, salt, and finely ground hazelnuts.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.

Roll the dough into 1-inch balls. Place them about 2 inches apart on the prepared baking sheets.

Using your thumb or the back of a rounded teaspoon, make an indentation in the center of each cookie ball.

Bake for 10-12 minutes, or until the edges of the cookies are lightly golden. The centers may still look soft.

Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.

Once the cookies are completely cool, spoon about 1/2 teaspoon of chocolate hazelnut spread into the indentation of each cookie.
