Hazelnut Praline Thumbprint Cookies

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Hazelnut Praline Thumbprint Cookies 4







Yield: Approximately 3 dozen cookies

For the Cookies:


  • 1 3/4 c      All-purpose flour
  • 1/2 c         Whole wheat flour
  • 1 t             Baking powder
  • 6 oz          Unsalted butter, room temperature
  • 1/2 c         Love’n Bake® hazelnut praline paste
  • 1/3 c         Light brown sugar
  • 1               Whole egg
  • 1 t             Vanilla
  • 1/2 c         Raspberry, apricot, or other jam as needed
  • Ground hazelnuts or almonds or coarse sanding sugar, optional


  1. Stir together the flours and baking powder.
  2. Beat the butter on medium speed in the bowl of a mixer fitted with the paddle. Scrape down the bowl then add the Love’n Bake® hazelnut praline paste. Cream the butter and hazelnut praline on medium speed until well blended. Scrape the bowl then beat in the sugar.
  3. Add the egg and vanilla. Scrape the bowl then add the flour mixture, blending only until the flour is moistened.
    Gather the dough into a ball. Wrap it in plastic and refrigerate it for at least one hour before baking.
  4. Preheat the oven to 350°F. Grease two baking sheets or line them with parchment paper.
  5. Use a tablespoon cookie scoop to portion the dough. Roll each piece of dough into a ball. Toss each ball of dough into chopped hazelnuts or almonds or coarse sanding sugar then place them on the prepared baking sheets spaced 2 inches apart. Press your thumb or the end of a wooden spoon into the center of each ball of dough.
  6. Bake for 16 to 18 minutes until lightly golden and firm. Cool the cookies on a wire rack. Fill the cooled cookies with raspberry or apricot jam or other fillings.

Recipe courtesy of American Almond® – www.americanalmond.com