Mini chocolate hazelnut thumbprint cookies: they're absolutely irresistible!

INGREDIENTS
220g (1 cup) of butter (soft)
70g (1/2 cup) of powdered sugar
2 egg yolks
20g (1/4 cup) of cocoa powder
30g (1/4 cup) of powdered milk
30g (1/4 cup) of cornstarch
320g (2 1/2 cups) of all-purpose flour
130g of chopped almonds
200g of hazelnut cream

METHOD
1. In a bowl add the butter (soft) and powdered sugar and mix with the electric mixer until combined. Add the egg yolks, cocoa powder, powdered milk and cornstarch and continue mixing. Finally, add the flour and knead with your hands until obtain the dough.
2. With the help of a teaspoon take the batter (about 6g each) and form the balls.
3. Pass them to the chopped almonds to cover them completely. Pinch each ball with a little finger.
4. Transfer the cookies to the baking tray covered with parchment paper and move to the freeze for 30 minutes.
5. After 30 minutes remove them from the freeze and transfer to the oven. Bake at 150°C/300°F for 30 minutes.
6. After time has elapsed let the cookies cool and fill each one with the hazelnut cream. Serve and enjoy.
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