Chocolate Hazelnut Cookie Sandwiches
Cookie sandwiches are the best because it’s just an excuse to eat two cookies at once. The filling is good sure, but two cookies is what really draws people in. At least for me anyway. Ice cream sandwiches were my childhood dream come true. What’s not to love about cookies with ice cream in the middle? When ice cream isn’t around Nutella is definitely a more than adequate stand in.
These Chocolate Hazelnut Cookie Sandwiches are made up of a delicious, easy-to-make, shortbread cookies filled with store-bought Nutella. You can make Nutella from scratch, if you’re feeling ambitious, but why would you do that when the store-bought stuff is amazing? If you don’t have Nutella on hand, don’t fret because you can still make these cookies with whatever flavored jam, jelly or preserves you have on hand or even with peanut butter!
Chocolate Hazelnut Cookie Sandwiches
Equipment
- Mixer
- Mixing bowl
Ingredients
- 2 cups all-purpose flour
- 1 1 /4 cups slivered almonds or peeled hazelnuts
- 3/4 cup granulated sugar divided
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup 2 sticks unsalted butter chilled and diced
- 1 teaspoon vanilla extract
- 1 /2 cup Nutella or any jam or peanut butter
Instructions
- Combine 1 cup flour and the nuts in a food processor and process until finely ground. Add in 1/2 cup sugar, salt, cinnamon and remaining 1 cup flour and process until combined. Add butter and vanilla to food processor and pulse, in short bursts, until it comes together to form a dough.
- Divide the dough into two pieces and then wrap each piece in plastic wrap or wax paper, rolling to shape into logs. Chill until firm, for at least 1 hour or overnight.
- Preheat oven to 350°F. Line two baking sheets with parchment paper, and set aside.
- Slice the logs into 1/4-inch rounds and place on the prepared baking sheets, about 1-inch apart. Bake until lightly golden around the edges, about 15 minutes, switching and rotating sheets halfway through baking. Cool for about 5 to 8 minutes.
- Transfer remaining 1/4 cup sugar to a shallow bowl. Working quickly, spread about 1 to 2 teaspoons of Nutella on bottom of half of the warm cookies. Then press remaining cookies onto Nutella to form sandwiches. Roll cookies in sugar, while they’re still warm, to coat. Cool completely on wire racks. Leftovers can be stored in an airtight container at room temperature for up to 4 days. Enjoy!
