Dessert Recipes

Hazelnut-Espresso Sandwich Cookies

Hazelnut-Espresso Sandwich CookiesThe inspiration for this cute cookie came from my sister’s description of a hazelnut cookie…

Hazelnut-Espresso Sandwich Cookies

Hazelnut-Espresso Sandwich Cookies


1 cup butter, softened 1-1/4 cups sugar 1 large egg 1 large egg yolk 4 teaspoons instant espresso granules 2 teaspoons vanilla extract 2-1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1 cup finely ground hazelnuts FILLING: 1-3/4 cups semisweet chocolate chips, divided 1-1/4 cups milk chocolate chips 1 cup heavy whipping cream


In a large bowl, cream butter and sugar until light and fluffy.

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 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-in.

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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 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.

In a microwave, melt remaining semisweet chips; stir until smooth.

Drizzle over cookies.

Let stand until set.

Store in an airtight container in the refrigerator.

Nutrition Facts 1 each:

  • 214 calories, 13g fat (7g saturated fat), 35mg cholesterol, 85mg sodium, 23g carbohydrate (15g sugars, 1g fiber), 2g protein.

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