CHOCOLATE HAZELNUT THUMBPRINT COOKIES

Hazelnuts – to toast your hazelnuts, roast them in an oven at 175C/350F for 15-20 minutes. Then place in a clean tea towel and close it up at each corner. Rub the towel with the nuts inside to remove skins. Continue doing this until skins are removed. 

Hazelnut Spread – I would advise you guys to use a good quality alternative to Nutella. Something without palm oil. There are loads on the market. If you’re in Australia, Pana is a good brand (what I used) Coles also has reduced sugar version with no palm oil and in my opinion, taste better than Nutella.

Storage – Cookies can be stored in an airtight container for up to three days. They can be frozen for up to 2 months! Thaw at room temperature before serving.

 is based on per cookie. This recipe makes about 30 cookies. 

A note on measurements – all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales