Description
Two dozen small cocoa-hazelnut sandwich cookies with chocolate-hazelnut spread.
Ingredients
Scale
- 3/4 cup Unsalted butter, softened
- 1/2 cup Granulated sugar
- 1 egg Large egg
- 1 teaspoon Vanilla extract
- 1 1/2 cups All-purpose flour
- 3/4 cup Finely ground toasted hazelnuts
- 1/4 cup Unsweetened cocoa powder
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Fine salt
- 3/4 cup Chocolate-hazelnut spread
Instructions
- Beat 3/4 cup butter and 1/2 cup sugar until creamy. Beat in 1 egg and 1 tsp vanilla. Whisk 1 1/2 cups flour, 3/4 cup ground toasted hazelnuts, 1/4 cup cocoa, 1/2 tsp baking powder and 1/4 tsp salt separately; combine just until a dough forms.
- Flatten into two disks and chill, covered, for at least 60 minutes. Heat oven to 350°F toward the end. Roll one disk at a time to roughly 1/8 inch between parchment sheets and cut approximately 48 two-inch rounds, re-rolling scraps briefly. Keep unbaked rounds cool.
- Place rounds one inch apart on lined sheets. Bake one sheet at a time approximately 10–12 minutes, until edges look set. Cool five minutes on sheets and then on a rack until completely cool, approximately 25 minutes after the final batch.
- Spread approximately 1 1/2 tsp chocolate-hazelnut spread on the underside of each of 24 cookies and top with the remaining rounds. Note the actual cutout count, spreading and filling amount in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 90 minutes, included in the total.
Untested estimate: 60-minute dough chill, two roughly 12-minute baking batches and 30-minute cool; preheat excluded.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 90 minutes
- Cook Time: 24 minutes
- Category: Cookies
Nutrition
- Serving Size: One filled two-cookie sandwich