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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
Hazelnut-Espresso Sandwich Cookies
Hazelnut-Espresso Sandwich Cookies Recipe photo by Taste of Home
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Italian Baking Recipes Straight From Nonna’s Kitchen
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  • Total Time
    Prep: 45 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    3 dozen

Ingredients

  • 1 cup butter, softened
  • 1-1/4 cups sugar
  • 1 large egg
  • 1 large 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.
  • 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.
Nutrition Facts
1 each: 214 calories, 13g fat (7g saturated fat), 35mg cholesterol, 85mg sodium, 23g carbohydrate (15g sugars, 1g fiber), 2g protein.
Originally published as Hazelnut Espresso Truffle Cookies in Taste of Home October/November 2007

Reviews

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Average Rating:
  • Sonya123
    Aug 27, 2015

    These are WONDERFUL!!! I made them for my husband, who likes hazelnut desserts (I don't), and was surprised that I loved these too. The cookie part is sort of soft, nutty, so delicious with the espresso powder; the ganache is amazing, together they are just REALLY REALLY GOOD! I found the recipe in my Cook's Country December/January 2014 issue, where this was a finalist in their Christmas Cookie Contest, and it looks like it took first place in several other contests too. Highly recommended!!! P.S. If you have that magazine issue, the winning Dulce de Leche and Cinnamon Sandwich Cookies were also amazing. I tried all the others (7 cookie recipes) and these two were our favorites!

  • solisi
    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.

  • Staceyhy
    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.

  • sweepsnut3000
    Nov 13, 2013

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

  • lisakim
    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.

  • lisakim
    Aug 2, 2011

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

  • CHazelnut
    Dec 9, 2009

    I am the creator of this recipe. You need to roast the hazelnuts before processing, and the butter should be UNsalted.

  • Charityboo
    Nov 4, 2009

    Have made these cookies twice. Beautiful presentation and worth the effort! I made each cookie to be a 1/4 inch thickness instead of 1/8 inch.

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