Cocoa Nibs Thumbprints

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  Ingredients

115 g butter at room temprature

100 g of sugar
1 egg yolk, lightly beaten (large size)
1 teaspoon of natural vanilla extract vanilla powder
180 g flour
A pinch of coarse salt

160 g of peeled roasted hazelnuts and ground cocoa nibs
1 egg white, lightly beaten

Method of preparation:

Cream the butter and sugar until the mixture is creamy and pale. Stir in the egg yolk and vanilla powder. Mix well and finally add the flour and salt to form a perfectly homogeneous dough.

Cover with Clingfilm and refrigerate for 2 hours.
Preheat the oven to 160 °.
Mix the cocoa nibs and 2 tablespoons of sugar in a bowl.

Divide the dought into small balls and dip them in the beaten egg white, then in the cocoa nibs.

Place on a baking sheet lined with parchment paper. 

Press down the center of each ball with your thumb or with the handle  of a wooden spoon.
Bake for 10 min. Remove the cookies from the oven and press down the centres if necessary.
Bake another 10 minutes until browned. Cool for few minutes before filling the cavity with jam.