Total Time
1hr 45mins
Prep 45 mins
Cook 1 hr

Dorie Greenspan

Ingredients Nutrition

Directions

  1. Position oven racks to divide oven into thirds; preheat oven to 350°; line two baking sheets with parchment.
  2. In a bowl, whisk together the hazelnuts and flour.
  3. Working with a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes.
  4. Add in the extracts; beat to blend.
  5. Decrease mixer speed to low and gradually add the nut-flour mixture, mixing only until incorporated into the dough.
  6. Working with a teaspoonful of dough at a time, roll the dough between your palms to form small balls and place the balls 2 inches apart on the baking sheets.
  7. Steadying each cookie with the thumb and finger of one hand, use the pinkie of your other hand (or the end of a wooden spoon) to poke a hole in the center of each cookie; be careful not to go all the way down to the baking sheet.
  8. Bake for 15-18 minutes, rotating the sheets from top to bottom and front to back at the midway point.
  9. The cookies should be only slightly colored—they may even look underdone, which is fine; they should not be overbaked.
  10. When the cookies are baked, remove the baking sheets from the oven and let the cookies rest on the sheets for 2 minutes before transferring them to cooling racks with a wide metal spatula and sifting powdered sugar over them.
  11. Repeat with the remaining dough, remembering to cool the baking sheets before baking the next batch.
  12. Bring the jam to a boil in a small saucepan over low heat (or bring to a boil in a microwave oven); remove from heat.
  13. Fill the indentations of all the cookies with enough hot jam to come level with the tops.
  14. Cool to room temperature.

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