Toasted Hazelnut Nutella Sandwich Cookies Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
20 cookies
Ingredients
  • 1 cup hazelnuts, toasted and skinned, plus more for garnish
  • 2 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 2 sticks + 6 tablespoons unsalted butter, softened, divided
  • 1 ½ cups granulated sugar
  • 1 large egg + 1 large egg yolk
  • 2 teaspoons espresso powder
  • 1 teaspoon vanilla extract
  • ⅔ of 1 (13-ounce) Nutella jar, for filling
  • 1 cup (6 ounces) semi-sweet chocolate chips
Directions
  1. Pulse the toasted hazelnuts in a food processor for about 30 seconds until finely ground.
  2. In a medium-sized bowl, whisk together the flour, salt, baking powder, and ground hazelnuts.
  3. In a separate bowl, beat 2 sticks of butter and sugar with a mixer on medium-high speed for about 3 minutes, until the mixture is pale and fluffy.
  4. One at a time, add the egg, yolk, espresso powder, and vanilla, beating between each addition until well combined.
  5. Add the flour mixture and beat at medium-low speed until combined.
  6. Divide the dough in half. Shape each half into a round disk, wrap them in plastic, and refrigerate for a minimum of 1 hour.
  7. Preheat the oven to 375 F and line 2 baking sheets with parchment paper.
  8. Take the dough out of the fridge and let it sit on the counter for 10 minutes to soften for rolling.
  9. Lightly flour the counter and roll one disk until it is about ⅛ inch thick.
  10. Use a 2- or 2 ½-inch round cookie cutter to cut out circles of dough, placing them about ½ inch apart on the prepared sheets. Repeat with the second disk of dough.
  11. Bake the cookies for about 10 minutes until the edges are lightly browned.
  12. Let the cookies cool completely, then transfer them to a wire rack.
  13. Spread Nutella between 2 cookies to make a sandwich, using a knife or piping bag. Repeat with the remaining cookies.
  14. In a small saucepan over very low heat, melt the semisweet chocolate with the remaining 6 tablespoons butter, and whisk until smooth. Transfer the chocolate sauce to a medium bowl and let cool for 5 minutes.
  15. Carefully dip the cookies halfway into the chocolate, then place them on parchment paper.
  16. Chop the extra toasted hazelnuts, then sprinkle them onto the chocolate-covered portion of each cookie. Let sit for about 30 minutes until the chocolate hardens, then serve.