Hazelnut-Espresso Sandwich Cookies

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I was looking for cookies to make and this recipe sounded good. I love hazelnut and these cookies turned out perfectly for me. I love the crunchy texture of the cookie and it mixes perfectly with the chocolate. You can make sandwiches like I did or put out a bowl and let everybody dip! Now that is my kind of appetizer! It goes very well with coffee or tea in the afternoon. Baking these cookies made my house smell like coffee! Love it!

Make: 45-50 cookies

Ingredients

1 cup butter, softened
1-1/4 cup granulated sugar
1 egg, room temperature
1 egg yolk, room temperature
4 teaspoon instant espresso granules
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup finely ground hazelnuts

FILLING

1-3/4 cups semisweet chocolate chips, divided
1-1/4 cup milk chocolate chips
1 cup heavy cream

Instructions

  1. Adjust oven racks to middle positions and heat oven to 375 degrees. Line 6 baking sheets with parchment paper. Set aside.

2. In a large bowl, combine flour, salt, and baking powder. Set aside.

3. Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed   until light and fluffy, about 2 minutes, scraping down bowl as needed. Add egg, yolk, espresso granules, and vanilla, beat to combine, about 30 second. Reduce speed to low and slowly add flour mixture, beat until incorporated, about 1 minute. Stir in hazelnuts with rubble spatula.

4. Divide doug into fourth; turn each dough into sheet of plastic wrap and flatten each portion into disks, tightly in plastic and refrigerate for 1 hour.

5. On a lightly floured surface, roll out one portion of dough to 1/8-inch thickness. Cut with a floured 2-inch cookie cutter, place 1/2-inch apart on prepared baking sheets. Repeat with remaining dough.

6. Bake until edges begin to brown, 8 to 12 minutes, rotating sheets half way through. Let cookies cool completely in pan on wire rack.

7. FOR THE FILLING: In a medium heatproof bowl, combine 3/4 cup semisweet chocolate chips and milk chocolate chips. In a small saucepan, bring cream just to a boil. Off heat. Pour over chocolate; whisk until smooth. Refrigerate for 1-1/2 hours or until filling reaches spreading consistency, stirring occasionally.

8. Spoon filling into pastry bag with a round tip and fill the cookies.

9. In a small bowl, melt remaining 1 cup semisweet chocolate chips in a microwave for 30 seconds and stir. Repeat until smooth. Drizzle over cookies. Let stand until set. Store in airtight container in the refrigerator.

NOTE: The cookies dough can be made ahead of time and refrigerate over night. Leave it outside 20 to 30 minutes before rolling.

Recipe from Taste of Home

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