That wonderful thing called hazelnut
Originating in Asia Minor, now part of modern-day Turkey, hazelnuts have been cultivated for thousands of years. They were cherished by ancient civilizations such as the Greeks and Romans, who believed them to possess medicinal properties.
Today, Turkey remains the leading producer of hazelnuts, supplying approximately 70% of the world’s hazelnuts. The mild climate and fertile soil of the Black Sea region provide ideal growing conditions. Beyond Turkey, hazelnuts are also grown in Italy, the United States, and other European countries, contributing to the global bounty of this beloved nut.
If you’re a fan of rich flavors and delightful textures, you’re in for a treat! These Vegan Hazelnut Latte Thumbprint Cookies combine the nutty goodness of hazelnuts with the robust undertones of a fresh latte, all nestled into a soft, plant-based cookie. Perfect for a cozy afternoon tea or as a sweet indulgence any time of the day, these cookies are sure to impress both vegans and non-vegans alike.
I’ve tried the same recipe two ways: one with baked hazelnuts in the center for extra earthiness, and the other with a tangy, jammy heart of lingonberry preserves. Both versions use the same recipe, with the exception of the toppings, which vary depending on your choice of filling. If you have difficulties finding lingonberry preserves and love jam, give prune or orange a chance.
Prep Time: 25-30 min | Bake Time: 15-18 min | Makes 20-22
Ingredients
the thumbprints dough
- 1 ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup hazelnut, shelled
- 1/3 cup plant-based butter, melted
- ¼ cup boiling water
- 3 to 4 tbsp plant-based milk, warm
- 3 tbsp instant coffee
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp hazelnut extract (optional)
The toppings
- 20-22 hazelnut halves
AND/OR
- About 4 tsbp your favorite jam
such as lingonberry, orange, or prune
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Method
In a mortar and pestle, grind the hazelnuts to form a coarse meal. As an alternative, pulse in a food processor for 3-4 seconds.
In a large mixing bowl, sift the flour with the baking powder then add the sugar and salt. Mix with a wooden spoon as you incorporate the hazelnut meal. Mix well to ensure that the ingredients are thoroughly distributed.
In a heat-proof bowl, combine the butter and boiling water. Whisk in the warm milk, coffee powder, and hazelnut extract (if you’re using it) and add it to the dry mix. Bring the cookie dough together with a wooden spoon.
Preheat oven to 350°F.
Measure out 1 tbsp-worth of dough and, with the palms of your hand, shape it into a sphere. Place the dough sphere on a large non-stick cookie sheet, use your thumb to press an indentation in the center of the dough sphere, and place the halved hazelnut or 1/2 tsp of jam of your choosing, in the indent pushing down gently. Repeat the same steps with the remaining dough.
Bake on a low oven shelf for 15-18 minutes. The thumbprints should remain soft and nutty rather than snappy.
