Crisp and nutty hazelnut cookies joined by a rich dark chocolate ganache, these Italian-inspired treats are delicate, bite-sized, and absolutely irresistible. With a melt-in-your-mouth texture and a flavor that balances toasted nuts with luxurious dark chocolate, they make an elegant addition to any dessert spread or a delightful homemade gift.

Why You’ll Love This Recipe

• Nutty and rich flavor: Toasted hazelnuts offer a deep, earthy taste that complements the bittersweet chocolate filling.
• Delicate and crumbly texture: These cookies are buttery and tender, yet hold their shape beautifully for sandwiching.
• Perfect for holidays or gifts: They’re attractive and festive, making them ideal for celebrations or thoughtful homemade presents.
• Simple ingredients, gourmet result: Despite their sophisticated flavor, these cookies require only a handful of pantry staples.
• Make-ahead friendly: These cookies can be stored for days and even frozen, making your baking schedule flexible.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• hazelnuts, toasted and skinned
• all-purpose flour
• unsalted butter, softened
• powdered sugar
• vanilla extract
• salt

For the Chocolate Filling:

• dark chocolate, chopped
• heavy cream

Directions

1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. Using a food processor, pulse the toasted and skinned hazelnuts until finely ground.
3. In a medium bowl, cream together the softened butter and powdered sugar until light and fluffy.
4. Mix in the vanilla extract and salt, then stir in the ground hazelnuts and flour until a soft dough forms.
5. Roll the dough into ½-inch balls and place them about 1 inch apart on the prepared baking sheet.
6. Bake for 12–15 minutes, or until the bottoms are lightly golden. Let the cookies cool completely on a wire rack.
7. For the filling, melt the chopped chocolate and heavy cream together in a double boiler or microwave in short bursts, stirring until smooth.
8. Let the ganache cool until it becomes thick but still spreadable.
9. Pair similar-sized cookies and sandwich a small dollop of ganache between each pair, pressing gently.
10. Allow the cookies to set at room temperature, or refrigerate briefly until the chocolate firms up.

Servings and timing

Servings: Makes approximately 24 sandwich cookies
Prep time: 25 minutes
Cook time: 15 minutes
Cooling and assembly time: 30 minutes
Total time: About 1 hour 10 minutes

Variations

• Nut alternatives: Substitute almonds or pecans for hazelnuts if preferred.
• Flavor twist: Add a touch of orange zest or instant espresso powder to the dough or filling for added depth.
• White chocolate filling: Replace dark chocolate with white chocolate for a sweeter, milder contrast.
• Gluten-free option: Use a 1:1 gluten-free flour blend to make this recipe gluten-free.
• Dusting sugar finish: Lightly dust the assembled cookies with powdered sugar for an elegant finish.

Storage/Reheating

• Room temperature: Store the cookies in an airtight container at room temperature for up to 5 days.
• Refrigeration: Keep them refrigerated for up to 10 days, especially in warmer climates.
• Freezing: The cookies (assembled or unassembled) can be frozen for up to 2 months. Thaw at room temperature before serving.
• Reheating: Not necessary; best enjoyed at room temperature.

FAQs

What kind of hazelnuts should I use for this recipe?

Use raw hazelnuts, then toast and skin them yourself for the best flavor. Pre-roasted nuts can be used, but fresh toasting yields a deeper aroma.

How do I toast and skin hazelnuts?

Spread hazelnuts on a baking sheet and bake at 350°F (175°C) for 10–12 minutes. Rub them in a clean kitchen towel to remove the skins.

Can I make the dough ahead of time?

Yes, the dough can be made and refrigerated up to 2 days in advance. Let it come to room temperature slightly before rolling into balls.

Can I use milk chocolate instead of dark chocolate?

Yes, though it will make the cookies sweeter. Dark chocolate balances the sweetness of the cookie base more effectively.

Why is my dough too crumbly?

If the dough seems dry, let it rest for 5–10 minutes to allow the flour to hydrate. You can also add a teaspoon of milk if needed.

Can I double the recipe?

Absolutely. The recipe doubles well—just make sure to bake in batches or use multiple trays.

How do I ensure the cookies don’t spread too much?

Since the dough has no leavening agent, the cookies retain their shape well. Chilling the dough before baking can help if your kitchen is warm.

Can I make these cookies without a food processor?

Yes, you can finely chop the hazelnuts by hand or use pre-ground hazelnut meal, though the texture may be slightly different.

How do I get the ganache to the right consistency?

Allow it to cool at room temperature until thickened but still spreadable. If it hardens too much, gently rewarm it.

Are these cookies suitable for gifting?

Yes! They package beautifully in boxes or tins. Use parchment between layers to prevent sticking.

Conclusion

Hazelnut Chocolate Sandwich Cookies are a perfect blend of nutty crunch and silky chocolate richness, bringing refined European flavor to your home kitchen. Whether for holiday gatherings, thoughtful gifts, or indulgent snacking, these delicate treats are sure to impress. With simple ingredients and a straightforward method, this recipe is one you’ll return to again and again.

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