These thumbprint shortbread cookies have one simple advantage: the spread is added after baking. It keeps its smooth hazelnut-and-cocoa texture, while the biscuit stays crisp at the edges and tender in the middle.
The recipe needs little equipment, is shaped by hand and can be prepared in two stages. Here are the quantities, baking cues and techniques that prevent flat or overly dry cookies.
Hazelnut & Cocoa thumbprint cookies: the recipe
Ingredients for about 18 cookies
- 100 g unsalted butter, at room temperature
- 60 g icing sugar
- 1 egg yolk
- 180 g plain wheat flour
- 1 pinch of salt
- about 120 g Beechifa Hazelnut & Cocoa spread
- a few chopped hazelnuts, optional
Allergens: gluten, milk, egg and hazelnuts. The spread may contain traces of other nuts; always check the product label.
Step-by-step method
- Mix the softened butter and icing sugar with a spatula until even. There is no need to whip in much air.
- Add the egg yolk. Mix in the flour and salt without kneading for long, stopping as soon as the dough comes together.
- Shape into a disc, cover and refrigerate for 30 minutes. Chilling firms the butter and makes shaping easier.
- Heat the oven to 170°C. Divide the dough evenly and roll it between your palms into 18 small balls.
- Space them on a lined baking tray. Press a shallow hollow into each one with a rounded wooden-spoon handle or fingertip, without breaking through the base.
- Bake for 12–15 minutes. The edges should be lightly golden while the centres remain pale.
- As soon as they leave the oven, gently redefine any hollows that have risen. Cool completely on a rack.
- Stir the spread with a clean spoon, then place a small amount in each hollow. Finish with chopped hazelnuts if desired.
Why fill the cookies after baking?
A filling added beforehand heats with the biscuit. It may spread, dry at the surface or lose the desired contrast in texture. Filling the cooled hollows gives a soft centre that remains distinct from the shortbread.
This method also makes portioning easier. Begin with half a teaspoon per biscuit: fill the hollow without letting the spread overflow when the cookie is picked up.
How to make shortbread dough that holds its shape
Use soft butter, not melted butter
The butter should be easy to work but still opaque. If liquid, it makes the dough softer and the cookies more likely to spread.
Do not overwork the dough
Once the flour is added, mix only until the dough holds together. Prolonged working makes it more elastic and less crumbly after baking.
Keep the chilling step
If the kitchen is warm or the balls soften as you shape them, refrigerate the tray for another ten minutes before baking. The hollows will remain more defined.
What if the hollows close up?
A little rising in the oven is normal. While the biscuits are still soft and hot, press very gently with the same tool. Let them cool fully before moving or filling them.
If the dough cracks during shaping, leave it at room temperature for a minute or two, then gently compress each ball before making the hollow.
Three variations using the same method
Hazelnut finish
Roll the edges of the dough balls in very finely chopped hazelnuts before baking, pressing lightly so they adhere.
Light cocoa shortbread
Replace 15 g of flour with 15 g of unsweetened cocoa powder. The biscuit will taste more chocolatey and the filling will create a subtler visual contrast.
Two fillings on one platter
Fill half with Hazelnut & Cocoa and, once cool, use another active Beechifa spread for the remainder. Use a separate spoon for every jar, especially when allergens differ.
Making ahead and storage
The raw dough can be prepared a few hours ahead and kept covered in the refrigerator. Do not taste it before baking because it contains raw egg yolk and flour.
Store filled cookies in a closed container away from heat and moisture, following the guidance on the spread jar. Place baking paper between layers to protect the centres.
They are particularly enjoyable on the day they are made, when the shortbread is crumbly and the centre remains soft.
A simple biscuit that puts the filling first
Three details make the difference: minimal mixing, chilling the dough and waiting before filling. The base welcomes several finishes, but Hazelnut & Cocoa creates a clear contrast between golden shortbread and a smooth centre.
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