Salted Hazelnut Thumbprint Cookies

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.

Equipment

Parchment paper

Tip

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.