Gluten-Free Ferrero Rocher Thumbprint Cookie Recipe

In a medium-sized bowl, combine flour and salt. Set aside.

In a large bowl, combine hazelnut butter, butter, sugar, and vanilla, with a hand mixer on medium until combined and slightly whipped.

One at a time, slowly mixes in the egg yolks, until just combined. Keep the egg whites in a separate bowl for later.

Add the flour mixture and mix until well combined. Do not overmix.

Chop the hazelnuts into small pieces and place them into a small bowl.

Scoop the dough into “ping-pong” size balls, approximately 2 tbsp worth. 

Roll the cookie dough balls out with your hand, until smooth. 

Dip each cookie dough ball in the egg whites, lightly covering, and roll into the chopped hazelnuts.

Place each cookie dough ball onto the baking sheet, and press your thumb into the top to create a small cavity.

Shape the sides of the cookie if you need to create the perfect shape.

Unwrap a Ferraro Roche chocolate and place it in the center of the cookie, filling the cavity. Repeat these steps until you use all of the dough.

Evenly space the cookie dough 2-3 inches apart onto the baking trays. 

Bake for 18 - 20 minutes, until golden on the bottom and edges.

Allow to cool on the baking trays for 5 minutes, then transfer to a wire rack.

Once slightly cooled, add the dark chocolate to a small bowl and slowly melt it in the microwave.

Using a small spoon, drizzle lines of chocolate in a zig-zag to cover the top of your cookies. 

Enjoy this deliciousness!!