Angel Eyes Cookies: Nutty Thumbprints Rolled in Egg White and Filled With Creamy Hazelnut Nougat

Instructions

1. In a large bowl, combine the softened butter, brown sugar, vanilla, sifted flour, salt and the whole egg.

2. Work quickly by hand or with a mixer into a smooth, compact dough.

3. Shape the dough into a ball, wrap it in plastic wrap and refrigerate for 1 hour until firm.

4. Heat the oven to 350°F (180°C) (conventional, top and bottom heat). Line a baking sheet with parchment paper.

5. Put the chopped nuts in one bowl. In a second bowl, lightly beat the egg white with a fork.

6. Take the chilled dough out of the refrigerator and shape it into a log. Cut it into small pieces, about 3/4 inch (2 cm).

7. Roll each piece into a ball between your palms.

8. Dip each ball into the beaten egg white first, then immediately roll it in the chopped nuts.

9. Place the coated balls on the baking sheet with enough space between them.

10. With the handle end of a wooden spoon or your finger, press a deep well into the center of each ball (but not all the way through to the bottom).

11. Bake in the heated oven for 10–13 minutes. They should be only lightly golden brown.

12. While the cookies bake, cut the nougat into small pieces and melt it in a double boiler (a heatproof bowl over simmering water).

13. Let the baked cookies cool on the baking sheet for a few minutes.

14. While they are still warm, fill the wells with the melted nougat (with a teaspoon or a piping bag).

15. Let the nougat set completely.