Hazelnut Melting Moments

Hazelnut Melting Moments

27

"A cute thumbprint cookie that melts in your mouth. Classy enough for any occasion."
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Ingredients

servings 223 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C ).
  2. In a large bowl, cream butter and sugar. Gradually beat in the egg yolk, vanilla, and lemon zest. Stir in the flour and ground hazelnuts with a large spoon.
  3. Shape dough into walnut sized balls and place them 2 inches apart on an unprepared cookie sheet. Make an indentation in the center of each ball with your finger. Bake for 10 to 15 minutes in the preheated oven.
  4. While the cookies are baking, melt the chocolate chips in a small saucepan over low heat, or in the microwave. Stir chips until smooth. When cookies come out of the oven, spoon 1/2 teaspoon of the melted chocolate into the indentation. When cookies are completely cool, dust lightly with confectioners' sugar.

Reviews

27
  1. 35 Ratings

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Most helpful positive review

These were a bit more labor intensive than I expected - but well worth the work. I bought hazelnuts still in the shell and had to shell them. Then I roasted them in a 350 oven for 10 minutes a...

Most helpful critical review

wont make again. not enough flavor. careful with the lemon a little goes a long way

These were a bit more labor intensive than I expected - but well worth the work. I bought hazelnuts still in the shell and had to shell them. Then I roasted them in a 350 oven for 10 minutes a...

Pretty Good. My husband loves these. Very pretty and uncommon taste. HINT: Buy Hazelnuts all ready shelled and grind them in a mini food processor. Also mix white and milk CHoclate morsels f...

excellent

Yummy. Taste like Ferro Rocher.

Although the dough was hard to work with and it was more labor intensive than I expected, it was worth the work. It is one of the best cookies I've ever tatsted.

Great Cookie...I added a little bit of water to make the dough more manageable...this helped when rolling the dough into balls...I also used milk-chocolate morsels....yummy

Excellent recipe! The only problem I came across was the texture of the dough. It was a little difficult to work with. However, they taste great once they are finished!

I modified this recipe to make hazelnut cookies for Passover. They turned out delicious! I used 3/4 cup oil instead of the butter, added 1/2 teaspoon salt, increased the hazelnuts to 2 1/2 cup...

This is one of the few times I have rated a recipe five stars. This is excellent. I have just taken a batch out of the oven and one happened to topple over as I was moving the cookies to the coo...