Instructions

• Line a small heatproof pan with parchment paper inside the pressure cooker.
• In a mixing bowl, cream butter and powdered sugar until light and fluffy.
• Add the egg and vanilla extract. Mix until smooth.
• In a separate bowl, mix flour, cocoa powder, and salt.
• Combine the dry ingredients with the wet mixture to form a dough.
• Stir in the toasted hazelnuts until evenly distributed.
• Roll dough into 1-inch balls and place on the prepared pan.
• Press a thumb or spoon into each cookie to create indents.
• Place the pan in the pressure cooker on a rack, seal the lid, and bring to pressure.
• Cook for 10 minutes at full pressure, then use slow release to finish.
• Once cooled, fill each thumbprint with chocolate hazelnut spread.