Hazelnut-Espresso Sandwich Cookies
TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min./batch + cooling
YIELD: 3 dozen.
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
Ingredients
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1 cup butter, softened
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1-1/4 cups sugar
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1 large egg, room temperature
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1 large egg yolk, room temperature
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4 teaspoons instant espresso granules
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2 teaspoons vanilla extract
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2-1/2 cups all-purpose flour
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1/2 teaspoon salt
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1/2 teaspoon baking powder
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1 cup finely ground hazelnuts
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FILLING:
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1-3/4 cups semisweet chocolate chips, divided
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1-1/4 cups milk chocolate chips
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1 cup heavy whipping cream
Directions
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1.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. 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.
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2.
Divide dough into thirds; flatten each portion into a circle. Wrap separately; refrigerate for 1 hour or until easy to handle.
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3.
On a lightly floured surface, roll out 1 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.
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4.
Bake at 375° for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool.
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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 until filling reaches spreading consistency, about 1-1/2 hours, stirring occasionally.
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6.
Spread filling over the bottoms of half of the cookies; top with remaining cookies. In a microwave, melt remaining 1 cup 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.
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