Hazelnut-Espresso Sandwich Cookies

Total Time Prep: 45 min. + chilling Bake: 10 min./batch + cooling
Yield 3 dozen
Contest Winner
Test Kitchen Approved
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

  • 1 cup butter, softened
  • 1-1/4 cups sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 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, 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.
  2. Divide dough into thirds; flatten each portion into a circle. Wrap separately; refrigerate for 1 hour or until easy to handle.
  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.
  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 until filling reaches spreading consistency, about 1-1/2 hours, stirring occasionally.
  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.

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
Recipe Creator

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