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.Print Recipe Pin Recipe
- 1 2/3 cup Flour
- 2/3 cup Cocoa powder
- 1 tsp Baking soda
- 1/2 tsp Baking powder
- 1 cup Sugar
- 4 Egg yolks
- 5 oz Butter
- 1/4 tsp Sea salt
- 2 Egg whites
- 1/4 cup Sugar
- 1/2 cup Hazelnuts toasted and finely chopped
- Preheat oven to 350F. Place the flour, cocoa powder, baking soda, sugar and baking powder in a food processor. Pulse a couple of times.
- Add the yolks and butter and pulse just until the dough comes together.
- Using a fork, lightly beat the egg whites with salt and sugar. Add the hazelnuts.
- 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.
- 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.