Hazelnut & Fig Cookies

  • Author: Clémence Gossett


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.



Hazelnut & Fig Cookies

  • 12/3 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


Hazelnut & Fig Cookies

  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.