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Raspberry thumbprint cookies on a marble surface with a glass of milk.

Hazelnut Raspberry Thumbprint Cookies (Hallongrottor)

Buttery hazelnut cookies filled with a jewel-like center of sweet raspberry jam, these Raspberry Hazelnut Thumbprint Cookies (Swedish Hallongrottor) are both eye-catching and irresistible.
5 from 1 vote
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Course: cookies and bars, Dessert, Fika
Cuisine: Nordic Scandinavian, Swedish
Prep Time: 30 minutes
Cook Time: 16 minutes
Total Time: 46 minutes
Servings: 26 cookies
Calories: 110kcal
Author: Kristi


  • 26 mini paper baking cups


  • ¾ cup hazelnuts
  • 1 cup all purpose flour
  • ¼ teaspoon fine salt
  • 8 tablespoons unsalted butter room temperature
  • cup granulated sugar
  • 1 egg yolk
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ¾ cup raspberry jam or preserves
  • Powdered sugar for sprinkling optional


  • Adjust oven racks to upper and lower middle positions and preheat the oven to 350 degrees. Place hazelnuts on a rimmed baking sheet. Toast in the oven until golden and fragrant, about 10 minutes. Transfer nuts to a clean kitchen towel and wrap them inside allowing the nuts to steam for a minute or so. Vigorously rub the nuts between the kitchen towel to remove the skins (don’t worry if all the skins don’t come off).
  • Transfer the toasted hazelnuts to a food processor along with flour and salt. Process until the mixture is finely ground.
  • Place butter and sugar in the work bowl of a stand mixer. Mix on medium until light and fluffy, about 3 minutes. Add egg yolk and extracts and mix until fully combined. Slowly add flour and hazelnut mixture and mix on low until just combined.
  • Roll the dough into tablespoon-sized balls using the palms of your hands. Place each dough ball inside a mini baking cup. Divide the filled mini baking cups between two rimmed baking sheets. Press the back of a rounded teaspoon in the center of each cookie.
  • Bake cookies for 16-18 minutes or until just golden brown on the edges, rotating the baking sheets halfway through. Immediately after the cookies come out of the oven, reinforce the well in the center of each cookie with a clean rounded teaspoon. Cool cookies on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely.
  • Meanwhile, make the raspberry filling. Heat the jam in a saucepan over medium low heat until bubbling. Pour through a fine mesh strainer, stirring and pressing on the seeds to extract as much of the jam as possible. Discard the seeds. Carefully spoon the warm jam into the center of the cooled cookies. Allow jam to set slightly before serving. Sprinkle with powdered sugar if desired.


Use the mini baking cups if you want your cookies to be soft and tender. The baking cups protect the cookies while they are baking and create a soft and tender texture in the final result.
Don't over mix the dough after you've added the flour/hazelnut mixture. This can lead to tough cookies. A quick mix until the flour is JUST incorporated is all you need.
Take the time to reinforce the well in the center of each cookie after they come out of the oven. It will have puffed up slightly during the baking process. Press down gently with a clean rounded teaspoon while the cookie is still warm to create more room for that delicious raspberry filling.
Use a clean rounded teaspoon to carefully spoon the warm jam into the cookies. This offers more precision than a regular spoon and helps prevent jam from dripping onto the edge of the cookies.


Calories: 110kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 26mg | Potassium: 38mg | Fiber: 1g | Sugar: 8g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg