These cookies are absolutely delicious. They look much harder than they really are. I wanted a cookie that uses NUTELLA, that delicious chocolate caramel type spread in a bottle. These are a great cookie to take to a neighbor…..they will be impressed!
This recipe comes from a Cookbook called: Passion for Desserts by Emily Luchetti.
HAZELNUT SANDWICH COOKIES
Makes about 32 cookies
Makes about 32 cookies
INGREDIENTS
2 ounces (1/2 cup) hazelnuts, toasted and skins removed
You could use walnuts, pecans, cashews or any nut of your choice
1 1/2 cups all-purpose flour
(10 tablespoons) unsalted butter, softened
2 ounces cream cheese
2/3 cup sugar
1 large egg
Pinch of salt
1 teaspoon baking powder
3/4 cup Nutella or your favorite jam, or as much as needed
1 1/2 cups all-purpose flour
(10 tablespoons) unsalted butter, softened
2 ounces cream cheese
2/3 cup sugar
1 large egg
Pinch of salt
1 teaspoon baking powder
3/4 cup Nutella or your favorite jam, or as much as needed
DIRECTIONS:
1. In a food processor, finely grind the hazelnuts with 1/2 cup of the flour.
2. Using an electric mixer on medium speed, beat together the butter, cream cheese, and sugar
until light in color and smooth, 1 minute with a stand mixer or 2 minutes with a handheld mixer.
Add the egg and mix until combined.
3. On low speed, add the ground hazelnuts, the remaining flour, the salt, and the baking powder
and mix until smooth. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
4. Divide the dough into 4 pieces. On a lightly confectioners sugared work surface, roll the dough into 4 logs, each 8 inches long. Refrigerate for at least 1 hour until firm.
5. Preheat the oven to 350ºF (175 ºC). Line 2 baking sheets with parchment paper.
6. Slice the dough into 1/2-inch-thick rounds. Place on the prepared baking sheets about 2 inches apart and bake until golden brown around the edges, about 8 minutes. Let cool to room
temperature.
7. Sandwich 2 cookies together using about 1 teaspoon of Nutella or jam for each.
1. In a food processor, finely grind the hazelnuts with 1/2 cup of the flour.
2. Using an electric mixer on medium speed, beat together the butter, cream cheese, and sugar
until light in color and smooth, 1 minute with a stand mixer or 2 minutes with a handheld mixer.
Add the egg and mix until combined.
3. On low speed, add the ground hazelnuts, the remaining flour, the salt, and the baking powder
and mix until smooth. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
4. Divide the dough into 4 pieces. On a lightly confectioners sugared work surface, roll the dough into 4 logs, each 8 inches long. Refrigerate for at least 1 hour until firm.
5. Preheat the oven to 350ºF (175 ºC). Line 2 baking sheets with parchment paper.
6. Slice the dough into 1/2-inch-thick rounds. Place on the prepared baking sheets about 2 inches apart and bake until golden brown around the edges, about 8 minutes. Let cool to room
temperature.
7. Sandwich 2 cookies together using about 1 teaspoon of Nutella or jam for each.
8. Roll in finely ground nuts, and dust them with confectioners sugar.
PLANNING AHEAD: The cookie dough can be made several days in advance and kept
refrigerated. It can also be frozen. The cookies can be made several days in advance (without the
PLANNING AHEAD: The cookie dough can be made several days in advance and kept
refrigerated. It can also be frozen. The cookies can be made several days in advance (without the
Nutella or jam, and then sandwich them together when ready to serve.
*Short on time….make them the easy way, by chilling the dough for 1 hour. Make small balls, & place on cookie sheets. Flatten slightly & bake.