Ganache Thumbprints Recipes

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HAZELNUT GANACHE THUMBPRINT COOKIES



Hazelnut Ganache Thumbprint Cookies image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield about 12 cookies

Number Of Ingredients 11

1 cup all-purpose flour
1/4 cup plus 2 tablespoons hazelnut meal
Pinch of fine salt
6 tablespoons unsalted butter, at room temperature
1/4 cup light brown sugar
2 tablespoons granulated sugar
1 large egg yolk
1/2 teaspoon vanilla extract
2 ounces semisweet chocolate, finely chopped
2 tablespoons heavy cream
Flaked sea salt, such as Maldon, for garnish

Steps:

  • In a medium bowl, whisk together the all-purpose flour, hazelnut meal and a pinch of salt
  • In the bowl of a stand mixer with the paddle attachment, beat the butter, light brown sugar and granulated sugar together until pale and fluffy, 2 to 3 minutes. Add the egg yolk and vanilla extract; beat once more. In 2 additions, add the dry ingredient mixture, scraping down the bowl if needed, until completely combined. Transfer to the refrigerator to chill for 15 minutes.
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
  • Scoop scant tablespoonfuls of dough, roll into balls and arrange on the prepared baking sheets, spacing them a few inches apart. Make an indentation, a thumbprint, in the center of each ball of dough using your thumb and/or the help of your index finger. Bake until the bottoms are golden brown, 10 to 12 minutes. Remove from the oven and immediately reinforce the thumbprints using the end of a wooden spoon. Allow to cool completely on the baking sheets.
  • While the cookies are cooling, make the ganache. Place the chocolate into a heat-proof bowl. Add the heavy cream to a small saucepan set over medium-high flame and heat until the cream is scalding. Pour the cream over the chopped chocolate and allow to stand for 1 minute. Stir until smooth.
  • When the cookies are cool, add a scant teaspoon of chocolate ganache to each thumbprint. Top with a sprinkle of flaked sea salt. If transporting, allow the chocolate to set for 1 hour.

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