Salted Hazelnut Thumbprint Cookies

Hazelnuts do double duty in this cookie recipe. Hazelnut flour adds nuttiness to the dough, while chocolate-hazelnut spread is used for the filling. A touch of fresh orange zest and juice adds a sweet note to balance the nut and chocolate flavors.

a recipe photo of the Hazelnut Thumbprint Cookies
Photo: William Dickey
Active Time:
35 mins
Total Time:
55 mins
Nutrition Profile:


  • 1 cup hazelnut flour (see Tip)

  • ½ cup all-purpose flour

  • ½ cup whole-wheat pastry flour

  • Zest of 1 orange

  • ¼ teaspoon salt

  • 8 tablespoons unsalted butter (1 stick), at room temperature

  • ¼ cup granulated sugar

  • 1 teaspoon vanilla extract

  • 1 teaspoon orange juice, plus more as needed

  • ½ cup chocolate-hazelnut spread

  • ½ teaspoon flaky salt


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

  2. Whisk hazelnut flour, all-purpose flour, pastry flour, orange zest and 1/4 teaspoon salt in a large bowl.

  3. Place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment; beat on medium-high speed until the mixture is light and fluffy, scraping the sides as needed, about 4 minutes. Mix in vanilla and orange juice. Reduce speed to low and add the flour mixture, 1/2 cup at a time, until all the flour is incorporated, scraping down the bowl as necessary. If the dough is dry, add more orange juice, 1 teaspoon at a time, until the mixture comes together into a soft dough.

  4. Roll the dough into balls, about 1 tablespoon per cookie, and place on the prepared baking sheet. Use your thumb (or the end of a wooden spoon) to make an indentation (about 3/4-inch wide) in the center of each ball, spreading the cookie out slightly but making sure that your thumb does not touch the bottom of the pan. If the edges of the cookie start to crack, just use your fingers to gently smooth the edges together.

  5. Bake the cookies until lightly puffed on top and golden on the bottom, 12 to 15 minutes. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

  6. Spoon chocolate-hazelnut spread into a pastry bag and pipe into the indentation of each cookie. (Alternatively, spoon into a sealable plastic bag and snip off one corner.) Sprinkle the cookies with flaky salt.

To make ahead

Store cookies between sheets of parchment paper in an airtight container at room temperature for up to 1 week.


Parchment paper


Hazelnut flour is made from whole raw hazelnuts. It adds a sweet, nutty flavor to baked goods. Find it in major grocery stores with brands such as Bob's Red Mill.

Nutrition Facts (per serving)

129 Calories
9g Fat
12g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 129
% Daily Value *
Total Carbohydrate 12g 4%
Dietary Fiber 1g 4%
Total Sugars 6g
Added Sugars 5g 10%
Protein 2g 4%
Total Fat 9g 12%
Saturated Fat 4g 20%
Cholesterol 10mg 3%
Vitamin A 118IU 2%
Folate 9mcg 2%
Vitamin K 1mcg 1%
Sodium 100mg 4%
Calcium 16mg 1%
Iron 1mg 6%
Magnesium 9mg 2%
Potassium 43mg 1%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Related Articles