Thumbprint Cookies with Nutella^® recipe

HOW TO MAKE THUMBPRINT COOKIES

1. 

   Preheat oven to 190 °C

2. 

   Mix the flour, almond flour, sugar and salt in a large mixing bowl and create a well in the middle of the dry ingredients. Add 3 egg yolks into the well. Chop the cold butter into 2cm cubes and sprinkle into the mixing bowl. 

3. 

   Using an electric mixer with a dough attachment, knead the ingredients in the bowl until smooth and well-combined. To knead the dough by hand, use the heel of your hand to press the dough away from you, then fold it back over itself. Turn the dough 90 degrees and repeat the process, pressing and folding the dough until it becomes smooth and elastic. 

4. 

   Continue kneading for about 5-10 minutes, or until the dough is well-combined and no longer sticky. If the dough becomes too sticky during kneading, add a small amount of flour, one tablespoon at a time, until it reaches the desired consistency. 

5. 

   Once the dough is smooth, mix in the dark chocolate shavings. 

6. 

   Roll the dough into cylinders that are two finger-lengths in width and let them stand in the refrigerator for 30 minutes. Once chilled, cut the dough cylinder into circles that are one finger-length wide.

7. Line your baking tray with parchment paper and arrange the dough 1 inch apart. Press them with your thumb (not too hard, or they will crack) and bake them for 10-12 minutes.

8. Allow the cookies to cool on a wire rack, and then fill the thumbprint with 1/2 tbsp. of Nutella^®.