Hazelnut Chocolate Thumbprint Treats (Print Version)

# Ingredients:

01 - 4 ounces hazelnuts, toasted, skinned, and cooled
02 - 2/3 cup sugar
03 - 2/3 cup matzo cake meal or 1 cup plus 1 tablespoon all-purpose flour
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, melted and cooled slightly
06 - 1 large egg, lightly beaten
07 - 1 teaspoon vanilla extract
08 - Chocolate baking discs or wafers, as needed (or substitute with 2-3 chocolate chips per cookie)
09 - Optional: 1/4 teaspoon jam per cookie for filling
10 - Optional: 3/4 cup sliced almonds (in place of hazelnuts for almond variation)

# Instructions:

01 - Pulse hazelnuts, sugar, matzo cake meal or flour, and salt in a food processor until finely ground, ensuring not to form a paste. Transfer to a bowl and mix in melted butter, egg, and vanilla extract until combined. Chill dough, covered, for about 30 minutes.
02 - Position the oven rack in the middle and preheat to 350°F (175°C).
03 - Drop level tablespoons of dough 1 inch apart onto two baking sheets lined with parchment paper. Roll each portion into a ball and chill for another 10 minutes until firm.
04 - Press a piece of chocolate firmly into the top of each dough ball. Bake one sheet at a time for 10 to 12 minutes or until tops are pale golden and undersides are golden. Avoid overbaking. Transfer to a wire rack and cool completely.
05 - For jam-filled cookies, after the additional 10-minute chilling period, use your thumb, index finger, or the rounded end of a wooden spoon to create a 1/2-inch-wide, 1/3-inch-deep indentation in each cookie. Fill each indentation with 1/4 teaspoon of jam before baking.
06 - Substitute the hazelnuts with 3/4 cup sliced almonds, proceeding with the recipe as instructed for an almond variation.
07 - Store cookies in an airtight container at room temperature for up to 3 days.

# Notes:

01 - Chilling the dough helps prevent the cookies from spreading during baking.
02 - Use parchment paper for easy baking sheet cleanup.
03 - Avoid overgrinding the nuts to a paste, which could affect the cookie texture.

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