These Hazelnut Sandwich Cookies, are like having a spoonful of deconstructed hazelnut spread. They are two tender hazelnut cookies, sandwiched together with a rich bittersweet chocolate. When put together, they make a delicious bite.
Hazelnut Sandwich Cookies
For The Cookie:
Ingredients:
- 2 Cups hazelnuts roasted and skined
- 1 Cup all purpose flour
- 2/3 Cup granulated sugar
- 4 Tablespoons corn starch
- 1/4 Teaspoon salt
- 2 Teaspoons pure vanilla extract
- 5 oz. Cold unsalted butter, cut into pieces
For The Filling:
- 1 Cup bittersweet chocolate chips
Instructions:
- In the bowl of a food processor place the roasted hazelnuts and pulse until ground. Pour into the bowl of a stand mixer fitted with a paddle attachment along with the all purpose flour, granulated sugar, cornstarch and salt and mix until combined. Add the cold butter and vanilla extract and mix until dough starts to come together.
- Line a baking sheet with parchment paper. Scoop out dough using a small ice cream scoop. Roll each portion of dough into a ball and place them 2” apart on the prepared baking sheet. Flatten the tops of each cookie slightly. Place in the refrigerator to chill for one hour.
- Preheat oven to 325º. Remove cookies from the refrigerator and place in the preheated oven and bake for 16 to 18 minutes or until they start to become golden. Remove from oven and allow to cool completely.
- Meanwhile, in a microwave safe bowl, place the bittersweet chocolate chips. Microwave for 20 to 25 second intervals, stirring between each one, until chocolate has melted. Remove from microwave and allow to cool slightly. Pour melted chocolate into a pastry bag. Snip the tip and pipe about 1 teaspoon of melted chocolate on half of the cooled cookies. Top the cookies with the remaining cookies and allow to sit until chocolate has set. Dust the tops with powdered sugar and serve.
- Enjoy.
