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Hazelnut-Espresso Sandwich Cookies Recipe
Hazelnut-Espresso Sandwich Cookies Recipe photo by Taste of Home

Hazelnut-Espresso Sandwich Cookies Recipe

Read Reviews (5)
4.43 5
Publisher Photo
The inspiration for this cute cookie came from my sister's description of a hazelnut cookie she tried in Italy. She declared my version to be a wonderful approximation. My family likes to help fill and trim them. —Cindy Beberman, Orland Park, Illinois
TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min./batch + cooling
MAKES:36 servings
TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min./batch + cooling
MAKES: 36 servings

Ingredients

  • 1 cup butter, softened
  • 1-1/4 cups sugar
  • 1 egg
  • 1 egg yolk
  • 4 teaspoons instant espresso granules
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup finely ground hazelnuts
  • FILLING:
  • 1-3/4 cups semisweet chocolate chips, divided
  • 1-1/4 cups milk chocolate chips
  • 1 cup heavy whipping cream

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, yolk, espresso granules and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well. Stir in hazelnuts.
  2. Divide dough into thirds; flatten each portion into a circle. Wrap each in plastic wrap; refrigerate for 1 hour or until easy to handle.
  3. On a lightly floured surface, roll out one portion of dough to 1/8-in. thickness. Cut with a floured 1-1/2-in. cookie cutter; place 1/2 in. apart on ungreased baking sheets. Repeat with remaining dough; chill and reroll scraps.
  4. Bake at 375° for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool.
  5. For filling, place 3/4 cup semisweet chocolate chips and milk chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Refrigerate for 1-1/2 hours or until filling reaches spreading consistency, stirring occasionally.
  6. Spread filling over the bottom of half of the cookies; top with remaining cookies. In a microwave, melt remaining semisweet chips; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container in the refrigerator. Yield: 3 dozen.
Originally published as Hazelnut-Espresso Sandwich Cookies in Taste of Home October/November 2007, p29

Reviews for Hazelnut-Espresso Sandwich Cookies(5)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 16, 2013

These cookies have been a hit, and I've made them three times. The only problem is the filling is very runny unless I make it a couple of days in advance. Don't know what I'm doing wrong.

MY REVIEW
Reviewed Nov. 24, 2013

The taste is excellent and not too sweet. I'm only giving these 3 stars because the dough was too sticky no matter what the temperature or amount of flour. We wound up having to use a melon baller and make drop cookies. We still made them into sandwiches. Not as pretty, but still tasty. I will try these again and just roll and slice. Hopefully, they will be easier to make this way.

MY REVIEW
Reviewed Nov. 13, 2013

These are a bit of extra work to make, but they're worth it. My boyfriend requests these every Christmas.

MY REVIEW
Reviewed Aug. 2, 2011

These cookies are very good. I shared them with friends and family and they were a big hit. I substituted filmores for hazelnuts in one recipe and they were just as good.

MY REVIEW
Reviewed Aug. 2, 2011

These are the best cookies i have made. They are tastie and decadent.

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