Did you think I was done baking cookies? Never!! But okay, fine, these are the last ones lol. I did save the best for last, though. These Hazelnut Sandwich Cookies are absolutely delightful.
The hazelnut ganache is super rich and nutty. The cookies, buttery, tender and crispy. Check this post for more details on how to get the perfect cookies, it’s the same recipe!
Needless to say, this is an extremely versatile recipe. It’s also very flexible: the dough can be made ahead of time and frozen until needed. Then can be baked a day or two early, stored in an airtight container, and then filled with the filling.
The ganache can also be made ahead and reheated in the microwave (10 second intervals, stirring in between), until needed. The filling is very firm, so the chocolate won’t be seeping out. You can use a piping bag to fill the cookies, but a spoon will also do just fine. I got chopped hazelnuts pieces so I just used a blender and blended them finely ground, but if you can’t find chopped, just use a food processor to chop them until ground. To toast the hazelnuts, heat a skillet over medium high. Add the hazelnuts, stirring frequently, until lightly browned and fragrant, about 5 minutes.
These make wonderful holiday cookies, but let’s be honest, they’re great for any time of year. If you make them please be sure to leave a comment and/or give this recipe a rating!! I’d love to hear from you and I love responding to every comment. And don’t forget to also tag me on Instagram! I’d love to see your photos.
Hazelnut Sandwich Cookies
Ingredients
- 1 egg yolk
- 3/4 cup (75g) confectioners’ sugar
- 1/2 tsp salt
- 1 tsp vanilla
- 3/4 cup (185g) butter
- 2 cups flour (240g)
- 1/2 cup toasted hazelnuts
- 1/2 cup heavy cream
- 1 cup bittersweet chocolate, chopped
Filling
Directions
- In the bowl of a stand mixer combine the sugar, butter, egg yolk, salt, and vanilla, and beat until smooth (you can also use a hand mixer).
- Add the flour, mixing until smooth and the dough comes together, but don’t over mix. The mixture might seem dry at first, but it will quickly come together. If it doesn’t, mix in a tablespoon of water.
- Shape the dough into a flattened disk, and wrap in plastic. Refrigerate for 2 hours, or overnight.
- When you’re ready to bake, remove the dough from the refrigerator, and let it soften for about 15 minutes, until it feels soft enough to roll. It should still feel cold, but not too hard.
- Preheat the oven to 350°F.
- Lightly coat your work surface and rolling pin with flour. Roll the dough to 1/8″ thick and use a cookie cutter to cut shapes. Re-roll and cut the dough scraps. Place the cookies on ungreased or parchment-lined baking sheets – they can be close together as they won’t spread too much.
- Pop the baking sheet in the freezer for about 10 minutes to firm up.
- Bake the cookies for 12 to 14 minutes, or until they’re set and just beginning to brown around the edges. Remove the cookies from the oven, and transfer to a rack to cool.
- To make the ganache: Add nuts to a blender and blend until finely ground (but not a paste). Set aside. Place chopped chocolate in a medium bowl and set aside. Add heavy cream to a small saucepan. Heat over medium until it just begins to gently simmer. Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Stir in the ground hazelnuts.
- Transfer ganache to a pastry bag fitted with a round tip and pipe filling onto half of the cookies (or use a spoon), then sandwich with remaining cookies. Drizzle with melted chocolate.
