Gluten-Free Hazelnut Thumbprint Cookies
Here, cookbook author, recipe developer and food stylist Samantha Seneviratne swaps in hazelnut flour for regular flour to create a gluten-free version of a traditional thumbprint cookie that’s even more delicious than the original version. She says that hazelnuts and fruit make a fantastic combination, so the jam filling is a natural. Use raspberry, strawberry or whatever suits your fancy. If you can’t find hazelnut flour, make your own by toasting whole nuts at 350°F (180°C) until the skins are lightly colored and flaky. Transfer to a kitchen towel and rub off the skins. Let cool, then pulse in a food processor until finely ground.
Ingredients:
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature
- 1/2 cup (2 oz./60 g) confectioners’ sugar
- 2 egg yolks
- 2 cups (1/2 lb./250 g) hazelnut flour
- 1/2 tsp. ground cinnamon
- 1/4 tsp. kosher salt
- 1/4 cup (2 1/2 oz./75 g) jam
Directions:
Preheat an oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
In the bowl of an electric mixer fitted with the flat beater, the butter and confectioners’ sugar on medium speed until combined, about 2 minutes. Add the egg yolks and mix until combined, about 1 minutes. Reduce the mixer speed to slow and add the hazelnut flour, cinnamon and salt. Mix until just combined.
Using 1 Tbs. dough for each cookie, roll the dough into balls and place them on the prepared baking sheets, spacing the cookies about 1 inch (2.5 cm) apart. Make an indentation in the center of each ball with a small measuring spoon or the handle end of a wooden spoon. Add 1/2 tsp. jam to each indentation.
Bake until the cookies are set and golden around the edges, 16 to 18 minutes, rotating the baking sheets halfway through. Transfer the baking sheets to wire racks and let cool for 5 minutes, then transfer the cookies to the racks and let cool completely. Makes about 24 cookies.
Recipe by Samantha Seneviratne, creator of the blog Love, Cake
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