Chocolate Hazelnut Sandwich Cookies Recipes

HAZELNUT-CRUSTED CHOCOLATE SANDWICHES

Steps:

• Cookies: In a bowl, whisk together flour, cocoa, sugar, baking powder, and salt. In a large bowl, whisk together butter and egg. Add brown sugar, and whisk to combine. Gradually add to flour mixture and stir with a spatula until liquid is absorbed. Transfer to a sheet of plastic wrap.
• Divide dough into thirds; roll out each portion 1/16-inch thick on a nonstick baking mat, topped with plastic wrap. Stack on a baking sheet, and refrigerate until firm, about 30 minutes.
• Preheat oven to 350 degrees. Using a 2-inch cookie cutter, cut dough into rounds; transfer to parchment-lined baking sheets. Reroll scraps once and cut more rounds, to make a total of 72 cookies. (If dough becomes soft, freeze until firm.) Bake cookies, rotating sheets halfway through, until firm and fragrant, 9 to 10 minutes. Transfer sheets to wire racks and let cool completely.
• Filling: In a large bowl, beat butter, confectioners' sugar, vanilla, and salt, starting on low speed, then increasing to high for 2 minutes, scraping down sides of bowl occasionally. Stir in melted chocolate to combine.
• Spread 2 tablespoons filling each on half of cookies, then sandwich with remaining cookies. Roll edges in chopped hazelnuts to adhere. Chill overnight before serving. (Assembled cookies can be refrigerated in an airtight container up to 2 days.)

CHOCOLATE-HAZELNUT SANDWICH COOKIES

Steps:

• Top half of the cookies with chocolate-hazelnut spread. Top with a second cookie to make a sandwich.

CHOCOLATE HAZELNUT SANDWICH COOKIES (BACI DI DAMA)

Steps:

• Preheat the oven to 350 degrees.
• In a standing mixer fitted with a paddle attachment, combine the butter and powdered sugar. Beat on medium speed until pale, light and fluffy. Add the vanilla extract, salt and egg. Beat again for 1 minute. Add the flour and hazelnut flour and mix on low until just combined.
• Using a very small ice cream scoop or just scant of 2-teaspoon portions, portion the cookie dough mounds. Roll each one into a small ball in your hand, then place on the baking sheet at least 1 inch apart from each other. The dough should yield about 44 cookies. Bake for 11 to 12 minutes or until just set and barely browned on the bottom. Remove from the oven to cool completely to room temperature.
• Meanwhile, add the chocolate chips to a small microwave-safe bowl. Microwave in 30 second increments, stirring in between, until they are completely melted. Add the chocolate hazelnut spread and mix until completely combined. Allow to cool to room temperature so that it is not runny.
• Using either a piping bag or spoon, dollop just over a teaspoon of the chocolate hazelnut mixture onto the bottom side of half of the cookies. Allow the chocolate to slightly set for about 2 minutes before lightly pressing the second half of the cookie down on top. Allow the cookies to sit undisturbed until the chocolate has set, about 10 minutes.

HAZELNUT SANDWICH COOKIES

Steps:

• In a medium bowl, whisk together flour, granulated sugar, baking powder, salt, and cinnamon. In a food processor, pulse hazelnuts with 1/4 cup flour mixture until very finely ground. Add remaining flour mixture and process to combine. Add butter and pulse until mixture resembles coarse meal. Add egg yolks and vanilla and pulse until dough just comes together. Form dough into 2 disks, wrap in plastic, and refrigerate 30 minutes.
• Preheat oven to 350 degrees, with racks in upper and lower thirds. Working with 1 disk at a time, roll out dough between floured parchment paper to 1/8-inch thickness. Stack dough in parchment on a baking sheet; refrigerate until firm, 30 minutes. With a lightly floured 2 1/2-inch fluted round cutter, cut out dough. (If dough becomes too soft, refrigerate a few minutes; reroll scraps, if desired.) Place cookies, 1 inch apart, on two parchment-lined baking sheets. With a 1-inch cutter, cut out dough in centers of half the cookies. Bake until cookies just begin to brown at edges, 10 to 12 minutes, rotating sheets halfway through. If desired, bake small cutouts separately, 5 to 7 minutes. Transfer cookies to wire racks and let cool completely.
• Lightly sift confectioners' sugar over cutout tops. Spread about 2 teaspoons chocolate or jam on bottoms of remaining cookies and sandwich with sugar-dusted tops.

GIANDUIA SANDWICH COOKIES (CHOCOLATE-HAZELNUT)

Steps:

• Preheat oven to 375°F.
• Mix 1/2 cup Nutella and the egg with an electric mixer until well combined. Slowly add 1 cup of flour until a wet dough is formed. Transfer the dough to a flour-dusted board.
• Knead gently, adding a bit more flour if necessary; dough will be sticky. Roll dough into 18 balls, flouring your hands as needed to make rolling easier. Place on parchment-lined baking sheet, several inches apart.
• Bake 12 minutes. Let cool 10 minutes. Split cookies in half horizontally using a sharp, serrated knife (see note below). Spread bottom with 1 teaspoon Nutella, replace top and press firmly. Let cool completely. Store in a tightly covered tin.
• Note on flour: I didn't have self-rising cake flour, so I mixed 1 1/2 teaspoons baking powder and 1/2 teaspoon salt with regular cake flour before adding it.
• Note on splitting the cookies: I had a problem with a couple of the cookie tops breaking a bit when I first started cutting them. I then tried it this way and had no more problems: turn the cookie on its side and carefully score the entire outside edge while turning it like a wheel, then gently cut the rest of the way through the middle.

HAZELNUT & CHOCOLATE COOKIE SANDWICHES

Steps:

• Heat the oven to 200C/180C fan/gas 4. Line two baking sheets with baking parchment and set aside.
• Cream the butter with both sugars in a large mixing bowl using an electric whisk, then beat in the salt, egg and vanilla. Stir in the flour, bicarbonate of soda, chocolate and hazelnuts using a wooden spoon until well combined.
• Scoop the dough onto the baking sheets in 24 heaps, well spaced apart. Bake for 10-12 mins or until lightly golden at the edges. Remove from the oven and allow to cool completely on the baking sheets. Spread 1 tsp of chocolate spread on the bottoms of half the cookies, then sandwich with the other halves. Will keep in a cake tin or airtight container for up to five days.