Mini Chocolate Hazelnut Thumbprint Cookies: Tiny Treats, Big Flavor!
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In a mixing bowl, beat the softened butter and powdered sugar with an electric mixer until smooth. Add egg yolks, cocoa powder, powdered milk, and cornstarch, and mix until combined. Finally, add the flour and knead gently until a dough forms.
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Using a teaspoon, scoop out small portions (about 6g each) and roll them into balls.
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Roll each ball in the chopped almonds, pressing gently to make sure they stick. Using your pinky finger, press a small well into the center of each cookie.
Place the cookies on a parchment-lined baking tray and freeze for 30 minutes.
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Preheat the oven to 150°C (300°F) and bake the cookies for 30 minutes. Let the cookies cool completely before filling each indentation with hazelnut cream.
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Now, you can serve and enjoy these treats.
