Sunday, December 21, 2014

Hazelnut Raspberry Thumbprints

End of the year, here we come! 

Even though the end of the year awakes magic memories, it's also the busiest time when it comes to work. Nevertheless, I guess the sparkle has reached most of you and the ovens are running on full speed. For me it was only a few days ago that I found the time to let the magic happen. On Thursday night I came back straight from work, and grabbed two old recipes of lovely Christmas cookies. The recipe was warmly welcomed and devoured by my colleagues, who were lucky enough to not have gone on holiday too early. 

So now I'm back, just on time, to start my baking marathon and share with you some of my favorite Christmas recipes. I am glad I could make it; because enriching one's festive baking library is something I always love while blogging around Christmas. This special recipe also proves that not every single festive cookie has to have cinnamon in it. The nutty and fruity combination definitely made its way up into my top 5 of Christmas cookies. This jammy treat is a traditional German recipe and a so-called incontournable. When used in the French language, it really expresses that there is just no way of getting around it. 

For around 20 cookies you need:

120g butter
110g sugar
1 egg 
1 tsp vanilla extract
200g flour
1 pinch of salt
120 finely chopped hazelnuts
raspberry jam

In a large bowl whisk together the butter and 100g of sugar until light and fluffy. Add the egg yolk and the vanilla extract. Reduce the speed of your mixer and gradually add the flour and a pinch of salt. 

Wrap the dough into cling film and refrigerate for at least two hours.

Preheat the oven to 160°.

In a small bowl mix the hazelnuts and the remaining sugar. 

Using your hands, roll the dough into 3 cm large balls. Dip them in the egg white, rolling them in order to cover the balls completely. Then, dip the balls into the chopped hazelnuts, coating completely. Place the dough balls on a baking sheet. Using your thumb, gently press the center of each cookie in to form a central well.

Bake the cookies for 10 minutes. Take them out of the oven and gently press down the centers of the cookies again. Return them to the oven and continue baking them for another 10 minutes, until golden brown.

Once, taken out of the oven, let them cool for a few seconds on a wire rack.

With a teaspoon now scoop the jam into the center of each cookie.


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