Hazelnut & Fig Cookies

It was nearly 15 years ago when I started selling cookies door to store, and a little market off Abbot Kinney (back when little markets could still survive on the now-hipster strip) started carrying a rustic little thumbprint that went surprisingly well on cheese boards. These melt-in-your-mouth chocolate shortbread cookies are dipped in egg whites and hazelnuts before baking and filled with fig preserves, making them the perfect pairing with your cheese and crackers.

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Ingredients

Hazelnut & Fig Cookies

1-2/3 cups Flour
2/3 cup Cocoa powder
1 tsp Baking soda
1/2 tsp Baking powder
1 cup Sugar
4 Egg yolks
5 ounces Butter
1/4 tsp Sea salt
2 Egg whites
1/4 cup Sugar
1/2 cup Hazelnuts, toasted and finely chopped

Directions

  1. Preheat oven to 350F. Place the flour, cocoa powder, baking soda, sugar and baking powder in a food processor. Pulse a couple of times.
  2. Add the yolks and butter and pulse just until the dough comes together.
  3. Using a fork, lightly beat the egg whites with salt and sugar. Add the hazelnuts.
  4. Scoop balls of cookies (about 2 Tbsps' worth) and dip into egg white and hazelnut mixture. Place on parchment-paper lined cookie sheets and make an indentation with your thumb in each cookie. Bake for 8-10 minutes.
  5. Spoon fig jam as soon as cookies come out of the oven. Let them rest for at least 30 minutes before taking them off the paper.