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Hazelnut-Espresso Sandwich Cookies

 Hazelnut-Espresso Sandwich Cookies
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
36 ServingsPrep: 45 min. + chilling Bake: 10 min./batch + cooling

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

  • 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.
  • Divide dough into thirds; flatten each portion into a circle. Wrap
  • each in plastic wrap; refrigerate for 1 hour or until easy to
  • handle.

2 of 2

Hazelnut-Espresso Sandwich Cookies (continued)

Directions (continued)

  • 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.
  • Bake at 375° for 6-8 minutes or until edges begin to brown.
  • Remove to wire racks to cool.
  • 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.
  • 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.