Best Hazelnut Sandwich Cookies Recipes

CHEWY PEANUT BUTTER AND CHOCOLATE HAZELNUT SANDWICH COOKIES

Steps:

• HEAT oven to 350 degrees F. Beat sugar, brown sugar, butter and peanut butter in large mixing bowl on medium speed of electric mixer until creamy. Beat in eggs, milk and vanilla. Stir in rolled oats, flour, coconut, baking powder and baking soda until well blended.
• DROP dough by tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10 to 12 minutes or until light brown around edges. Cool 2 minutes before removing to wire rack to cool completely.
• SPREAD 2 teaspoons chocolate hazelnut spread on bottom side of half the cookies. Top with remaining cookies, flat side down, to form sandwich cookies.

CHOCOLATE-HAZELNUT SANDWICH COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Spread the hazelnuts on a small baking sheet and bake until lightly browned, about 12 minutes. Let cool. Transfer the hazelnuts to a resealable plastic bag and finely crush with a rolling pin.
• Whisk the crushed hazelnuts with the flour, cinnamon and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Add the egg, then the milk, then the hazelnut liqueur, beating well after each addition. Reduce the mixer speed to low and beat in the flour mixture until just combined (the consistency will be more like a thick batter than a cookie dough).
• Transfer the dough to a large resealable plastic bag. Cut a 1/2-inch opening at one corner. Pipe 1-inch mounds about 1 1/2 inches apart on the prepared pans. Tap each pan on the counter a few times to flatten the mounds slightly. Sprinkle half of the mounds with coarse sugar (these will be the tops).
• Bake, switching the pans halfway through, until the cookies are flattened and the edges are golden, 18 to 22 minutes. Let cool 10 minutes on the pans, then transfer to racks to cool completely. Sandwich the chocolate-hazelnut spread between the cookies.

HAZELNUT-ESPRESSO SANDWICH COOKIES

Steps:

• 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. , Divide dough into thirds; flatten each portion into a circle. Wrap separately; refrigerate for 1 hour or until easy to handle., 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. , Bake at 375° for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool. , 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., 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.

CHEWY PEANUT BUTTER AND CHOCOLATE HAZELNUT SANDWICH COOKIES

Steps:

• HEAT oven to 350°F Beat sugar, brown sugar, butter and peanut butter in large mixing bowl on medium speed of electric mixer until creamy. Beat in eggs, milk and vanilla. Stir in rolled oats, flour, coconut, baking powder and baking soda until well blended.
• DROP dough by tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10 to 12 minutes or until light brown around edges. Cool 2 minutes before removing to wire rack to cool completely.
• SPREAD 2 teaspoons chocolate hazelnut spread on bottom side of half the cookies. Top with remaining cookies, flat side down, to form sandwich cookies.

HAZELNUT SANDWICH COOKIES

Steps:

• In a medium bowl, whisk together flour, granulated sugar, baking powder, salt, and cinnamon. In a food processor, pulse hazelnuts with 1/4 cup flour mixture until very finely ground. Add remaining flour mixture and process to combine. Add butter and pulse until mixture resembles coarse meal. Add egg yolks and vanilla and pulse until dough just comes together. Form dough into 2 disks, wrap in plastic, and refrigerate 30 minutes.
• Preheat oven to 350 degrees, with racks in upper and lower thirds. Working with 1 disk at a time, roll out dough between floured parchment paper to 1/8-inch thickness. Stack dough in parchment on a baking sheet; refrigerate until firm, 30 minutes. With a lightly floured 2 1/2-inch fluted round cutter, cut out dough. (If dough becomes too soft, refrigerate a few minutes; reroll scraps, if desired.) Place cookies, 1 inch apart, on two parchment-lined baking sheets. With a 1-inch cutter, cut out dough in centers of half the cookies. Bake until cookies just begin to brown at edges, 10 to 12 minutes, rotating sheets halfway through. If desired, bake small cutouts separately, 5 to 7 minutes. Transfer cookies to wire racks and let cool completely.
• Lightly sift confectioners' sugar over cutout tops. Spread about 2 teaspoons chocolate or jam on bottoms of remaining cookies and sandwich with sugar-dusted tops.

HAZELNUT-ESPRESSO SANDWICH COOKIES

Steps:

• In large mixing bowl, cream butter and sugar. Beat in the egg, yolk, espresso granules and vanilla.
• Combine flour, salt and baking powder; gradually add to creamed mixture mixing well. Stir in hazelnuts.
• Divide dough into thirds; flatten each portion into a circle. Wrap each in plastic wrap; refrigerate for 1 hour or until easy to handle.
• On a lightly floured surface, roll out one portion of dough to 1/8 inch thickness. Cut with a floured 1 1/2 inch cookie cutter; place 1/2 inch apart on ungreased baking sheet. Repeat with remaining dough.
• Bake at 375* for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool.
• FOR FILLING: in small saucepan, bring cream to boil. Remove from heat; stir in milk chocolate chips and 3/4 cup semi sweet chocolate chips until melted. Transfer to a bowl and refrigerate for 1 1/2 hours or until filling reaches spreading consistency, stirring occasionally.
• Spread filling over the bottom of half of the cookies; top with remaining cookies. Melt remaining semisweet chocolate chips; drizzle over cookies.
• Let stand until set. Store in an airtight container in refrigerator.

HAZELNUT LACE SANDWICH COOKIES

Steps:

• Cookies:
• Pulse hazelnuts, flour, and salt in a food processor until nuts are finely ground; set aside.
• Cook butter in a medium saucepan over medium heat until butter foams, then browns, about 5 minutes. Let cool about 5 minutes, then add granulated sugar, cream, maple syrup, vanilla, and 1 Tbsp. water and stir to incorporate. Return saucepan to medium heat and bring to a boil; cook, without stirring, 30 seconds. Remove pan from heat and stir in hazelnut mixture. Scrape batter into a medium heatproof bowl and let cool, stirring occasionally to reincorporate the butter.
• Meanwhile, place racks in upper and lower thirds of oven; preheat to 325°F.
• Scoop out rounded teaspoonfuls of batter and roll between the palms of your hands into smooth balls. Place on 2 parchment-lined baking sheets at least 3" apart. Because these cookies spread so much during baking, give each ball plenty of space. You should be able to fit 8 per sheet and will need to bake in 2 batches for a total of 32 cookies.
• Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until they spread into thin lacy disks and are deep golden brown around the edges, 10-14 minutes. Let cool on baking sheets. Repeat with remaining batter, using fresh parchment paper on baking sheets.
• Filling and assembly:
• Using an electric mixer on medium speed, beat butter in a medium bowl until light, about 1 minute. Add powdered sugar and beat until pale, about 30 seconds. Add jam about 1 tablespoonful at a time, beating until smooth after each addition, then beat in lime zest.
• Carefully remove cooled cookies from parchment. Using a small offset spatula, spread 1-2 tsp. filling across flat sides of half of cookies. Top with remaining cookies to create sandwiches.
• Do Ahead
• Cookies can be baked 2 days ahead. Store airtight at room temperature, separated by layers of parchment paper to prevent sticking.

GIANDUIA SANDWICH COOKIES (CHOCOLATE-HAZELNUT)

Steps:

• 1. Preheat oven to 375°F. 2. Mix 1/2 cup Nutella and the egg with an electric mixer until well combined. Slowly add 1 cup of flour until a wet dough is formed. Transfer the dough to a flour-dusted board. 3. Knead gently, adding a bit more flour if necessary; dough will be sticky. Roll dough into 18 balls, flouring your hands as needed to make rolling easier. Place on parchment-lined baking sheet, several inches apart. 4. Bake 12 minutes. Let cool 10 minutes. Split cookies in half horizontally using a sharp, serrated knife (see note below). Spread bottom with 1 teaspoon Nutella, replace top and press firmly. Let cool completely. Store in a tightly covered tin. 5. Note on flour: I didn't have self-rising cake flour, so I mixed 1 1/2 teaspoons baking powder and 1/2 teaspoon salt with regular cake flour before adding it. 6. Note on splitting the cookies: I had a problem with a couple of the cookie tops breaking a bit when I first started cutting them. I then tried it this way and had no more problems: turn the cookie on its side and carefully score the entire outside edge while turning it like a wheel, then gently cut the rest of the way through the middle.

HAZELNUT PEANUT BUTTER SANDWICH COOKIES RECIPE - (4.4/5)

Steps:

• Heat oven to 375°F. In large bowl, stir Cookie ingredients until stiff dough forms. Shape dough into about 60 (1-inch) balls. Place on ungreased cookie sheet 2 inches apart. Bake 7 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. In small bowl, mix Filling ingredients. Spoon mixture into decorating bag fitted with 3/8-inch star tip. Pipe filling around outer edge of bottom of 1 cookie. Top with another cookie, bottom side down. Do not press together. Repeat to use up cookies.

HAZELNUT PEANUT BUTTER SANDWICH COOKIES

Steps:

• Heat oven to 375°F. In large bowl, stir Cookie ingredients until stiff dough forms. Shape dough into about 60 (1-inch) balls. Place on ungreased cookie sheet 2 inches apart.
• Bake 7 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In small bowl, mix Filling ingredients. Spoon mixture into decorating bag fitted with 3/8-inch star tip. Pipe filling around outer edge of bottom of 1 cookie. Top with another cookie, bottom side down. Do not press together. Repeat to use up cookies.

CHOCOLATE-HAZELNUT SANDWICH COOKIES

Steps:

• Top half of the cookies with chocolate-hazelnut spread. Top with a second cookie to make a sandwich.

HAZELNUT MERINGUE SANDWICH COOKIES

Steps:

• Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the hazelnuts on a rimmed baking sheet and bake until golden brown, 9 to 11 minutes; let cool, then finely chop. Reduce the oven temperature to 225 degrees F and line 2 baking sheets with parchment paper.
• Whisk the egg whites, cream of tartar and salt in a large bowl with a mixer on medium speed until soft peaks form, about 3 minutes. Increase the mixer speed to medium high and beat in the granulated sugar, 1 tablespoon at a time. Continue beating until stiff peaks form, 6 to 8 minutes. Mix in the vanilla. Add the chopped hazelnuts and sift in the confectioners' sugar.
• Fold together with a rubber spatula.
• Transfer the meringue to a pastry bag fitted with a large round tip. Pipe 2-inch rounds about 1 inch apart on the prepared pans, keeping the pastry tip close to the pan.
• Bake, switching the pans halfway through, until the meringues are dry and release from
• the parchment, 1 1/2 to 2 hours. Turn off the oven; leave the meringues inside for 30 minutes. Transfer to racks to cool completely.
• Meanwhile, make the filling: Beat the butter, confectioners' sugar and salt in a bowl with a mixer on medium speed until combined, 1 minute. Increase the speed to medium high and beat in the vanilla; beat until fluffy, about 3 minutes. Dollop 1 teaspoon filling and 1/2 teaspoon jelly on the flat side of half the meringues. Top with the remaining meringues.

CHOCOLATE HAZELNUT SANDWICH COOKIES RECIPE - (4.4/5)

Steps:

• To toast hazelnuts, bake uncovered in ungreased shallow pan in 350°F oven 6 to 8 minutes, stirring occasionally, until golden brown. Let dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F. In food processor with metal blade, process hazelnuts with on/off pulses until finely ground. In large bowl, stir or knead cookie dough, flour, ground nuts and vanilla until well blended. Divide dough in half. On lightly floured surface, roll each half to 1/4-inch thickness. Cut dough with 2-inch scalloped or round cookie cutter; place 2 inches apart on ungreased cookie sheets. Bake 9 to 11 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes. To make each sandwich cookie, spread 2 teaspoons hazelnut spread on bottom of 1 cookie. Top with second cookie, bottom side down; gently press cookies together. Place remaining hazelnut spread in resealable food-storage plastic bag; seal bag. Cut small tip from corner of bag; drizzle spread over cookies. Store between sheets of waxed paper in tightly covered container.