Description
These indulgent sandwich cookies feature buttery hazelnut shortbread filled with a rich and creamy milk chocolate ganache. Perfect for special occasions or an elegant tea-time treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 cup finely ground toasted hazelnuts
- 1/4 teaspoon salt
- 6 oz (170g) milk chocolate, finely chopped
- 1/3 cup heavy cream
Instructions
- In a mixing bowl, cream together the butter and powdered sugar until light and fluffy.
- Add vanilla extract and mix to combine.
- In a separate bowl, whisk together flour, ground hazelnuts, and salt. Gradually mix into the butter mixture until a soft dough forms.
- Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C). Roll out dough on a lightly floured surface to 1/4-inch thickness. Cut into small rounds and place on a parchment-lined baking sheet.
- Bake for 10–12 minutes until edges are lightly golden. Let cool completely on a wire rack.
- To make the ganache, heat heavy cream in a saucepan until just simmering. Pour over chopped milk chocolate in a bowl. Let sit for 1–2 minutes, then stir until smooth. Let cool until thick enough to spread.
- Spread ganache on the bottom of one cookie and top with another to make sandwiches. Let ganache set before serving or storing.
Notes
- To enhance flavor, use roasted hazelnuts and sift flour before measuring.
- Cookies can be stored in an airtight container for up to 5 days.
- Chill sandwiched cookies slightly for a firmer ganache filling.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 190
- Sugar: 9g
- Sodium: 45mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: hazelnut shortbread, sandwich cookies, chocolate ganache filling, holiday cookies, gourmet cookies