Hazelnut Shortbread Sandwich Cookies

There’s something magical about the scent of butter and toasted nuts wafting through your kitchen, and these Hazelnut Shortbread Sandwich Cookies deliver that and more. Imagine two tender, crumbly shortbread rounds hugging a creamy chocolate hazelnut filling, finished with a delicate snowfall of powdered sugar. They’re buttery, nutty, and rich, the kind of cookie that melts in your mouth and makes you close your eyes for a moment to really savor it.

Behind the Recipe

I first fell in love with these cookies during a cozy winter afternoon when my grandmother pulled out her worn wooden recipe box and handed me a faded card with “Hazelnut Delights” scribbled across the top. What followed was a bonding session filled with laughter, hazelnut shells, and warm memories. This modern twist adds a layer of indulgent chocolate that takes them from nostalgic to utterly irresistible.

Recipe Origin or Trivia

Shortbread has Scottish roots, dating back centuries. It was traditionally made with just three ingredients: butter, sugar, and flour. Over time, variations emerged across Europe, and adding ground nuts became popular in Italy, Germany, and France. Hazelnuts in particular are beloved in European confections. The sandwich-style cookie likely evolved from Linzer cookies, which use jam as the filling. Here, we swap the jam for chocolate hazelnut spread, adding richness and a modern twist.

Why You’ll Love Hazelnut Shortbread Sandwich Cookies

This treat is more than just a cookie — it’s an experience.

Versatile: Perfect for holiday platters, afternoon tea, or gifting in a pretty tin.

Budget-Friendly: Uses pantry staples and a handful of hazelnuts for an elevated touch.

Quick and Easy: The dough comes together in minutes and is easy to work with.

Customizable: Swap the filling with jam or different nut butters.

Crowd-Pleasing: Everyone, from kids to adults, loves the buttery texture and chocolatey center.

Make-Ahead Friendly: Store the dough or fully baked cookies ahead of time.

Great for Leftovers: Store them in an airtight container, and they taste even better the next day.

Chef’s Pro Tips for Perfect Results

Getting that perfect crumb and flavor balance takes just a few tricks up your sleeve.

1. Toast the Hazelnuts: Lightly toasting them enhances their aroma and flavor.
2. Use Cold Butter: Helps maintain the shortbread’s crumbly texture.
3. Don’t Overmix: Overworking the dough toughens the cookies.
4. Chill Before Baking: Prevents spreading and keeps the cookies crisp.
5. Sift Your Sugar: For that flawless snowy dusting without clumps.

Kitchen Tools You’ll Need

You won’t need anything fancy, just a few baking essentials.

Mixing Bowls: For combining dry and wet ingredients separately.

Food Processor: To finely grind the hazelnuts and mix dough efficiently.

Rolling Pin: For evenly rolling out the delicate dough.

Round Cookie Cutter: To shape the cookie sandwiches.

Baking Sheets: Line with parchment paper for easy cleanup.

Wire Rack: Allows cookies to cool evenly and stay crisp.

Sifter: For a light, even dusting of powdered sugar.

Ingredients in Hazelnut Shortbread Sandwich Cookies

These simple ingredients come together like a symphony of flavor and texture.

1. All-Purpose Flour: 2 1/4 cups – Forms the structural base of the shortbread.
2. Unsalted Butter: 1 cup (cold, cubed) – Provides that signature melt-in-your-mouth richness.
3. Powdered Sugar: 3/4 cup (plus more for dusting) – Adds delicate sweetness and a soft texture.
4. Vanilla Extract: 1 teaspoon – Lends warmth and depth of flavor.
5. Hazelnuts: 3/4 cup (toasted and finely ground) – Infuses nutty richness into every bite.
6. Salt: 1/4 teaspoon – Balances the sweetness.
7. Chocolate Hazelnut Spread: about 3/4 cup – The luscious, creamy filling that brings it all together.

Ingredient Substitutions

Here’s how to keep baking even if you’re missing a few things.

All-purpose flour: Use a 1-to-1 gluten-free flour blend.

Unsalted butter: Substitute with vegan butter for a dairy-free version.

Powdered sugar: Blend granulated sugar until fine if you’re out.

Hazelnuts: Almonds or pecans make a great alternative.

Chocolate hazelnut spread: Use peanut butter, almond butter, or fruit preserves for variety.

Ingredient Spotlight

Hazelnuts: Their naturally sweet and nutty profile shines in cookies, adding a toasty depth and texture that elevates the shortbread.

Chocolate Hazelnut Spread: This creamy indulgence gives a luxurious mouthfeel and satisfies any chocolate craving in one swipe.

Instructions for Making Hazelnut Shortbread Sandwich Cookies

Let’s bring these beauties to life in your kitchen, one step at a time.

1. Preheat Your Equipment:
   Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Combine Ingredients:
   In a food processor, blend toasted hazelnuts until finely ground. Add flour, powdered sugar, and salt. Pulse to mix. Add cold cubed butter and vanilla extract, then pulse until dough comes together.
3. Prepare Your Cooking Vessel:
   Turn the dough onto a floured surface and roll it out to about 1/4-inch thickness.
4. Assemble the Dish:
   Use a round cookie cutter to cut even rounds. Place them onto the prepared baking sheets. Re-roll and repeat with remaining dough.
5. Cook to Perfection:
   Bake for 10 to 12 minutes until the edges are just golden. Let cool on the pan for a few minutes, then transfer to a wire rack.
6. Finishing Touches:
   Once cooled, spread chocolate hazelnut spread on the flat side of one cookie, then top with another. Dust with powdered sugar.
7. Serve and Enjoy:
   Serve with tea, coffee, or as a sweet ending to your meal. These cookies are a moment of joy in every bite.

Texture & Flavor Secrets

These cookies strike a perfect balance between tender and crisp. The shortbread melts in your mouth, while the chopped hazelnuts add a subtle crunch. The filling oozes with creamy sweetness that complements the buttery shell, making each bite irresistible.

Cooking Tips & Tricks

Every baker loves a few shortcuts to success.

• Chill the dough for at least 30 minutes for easier rolling.
• Use parchment paper to prevent sticking and ensure even baking.
• Always let cookies cool completely before assembling, or the filling will melt.

What to Avoid

A little care goes a long way to avoid cookie catastrophes.

• Over-toasting hazelnuts can make them bitter.
• Rolling dough too thin results in fragile cookies.
• Skipping the chilling step can cause cookies to spread and lose their shape.

Nutrition Facts

Servings: 20 cookies
Calories per serving: 190

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Make-Ahead and Storage Tips

These cookies are perfect for planning ahead. You can prepare the dough up to 3 days in advance and store it in the fridge or freeze it for up to a month. Once baked, store the cookies in an airtight container for up to 5 days. They also freeze well fully assembled.

How to Serve Hazelnut Shortbread Sandwich Cookies

Plate them up with a hot espresso or serve as part of a dessert board with fresh berries and dark chocolate. They’re also beautiful wrapped up as edible gifts during the holidays.

Creative Leftover Transformations

Crush leftover cookies and sprinkle over ice cream, or use them as a base for a quick no-bake cheesecake crust. You can even crumble them into yogurt or oatmeal for a sweet crunch.

Additional Tips

• For extra flair, add a tiny pinch of sea salt over the chocolate filling.
• Let cookies sit for an hour after assembly to allow the flavors to meld.
• Sift powdered sugar right before serving for the freshest look.

Make It a Showstopper

Stack them in a pyramid on a cake stand, dusted with a light snowfall of powdered sugar. Add a few whole hazelnuts and sprigs of rosemary or mint for an elegant holiday vibe.

Variations to Try

• Nut-Free Version: Skip the hazelnuts and add a touch of almond extract instead.
• Jam-Filled: Replace chocolate spread with raspberry or apricot jam for a fruity twist.
• Chocolate Dipped: Dip one side in melted dark chocolate and let set.
• Spiced Dough: Add a pinch of cinnamon or cardamom to the dough for warmth.
• Citrus Zest: Mix orange or lemon zest into the dough for a fragrant finish.

FAQ’s

Q1: Can I use pre-ground hazelnuts?

A1: Yes, but toasting whole hazelnuts and grinding them fresh gives a deeper flavor.

Q2: Can I freeze the dough?

A2: Absolutely. Wrap it well and freeze for up to 1 month.

Q3: Can I make these vegan?

A3: Yes, by using plant-based butter and a dairy-free chocolate spread.

Q4: Do I need a food processor?

A4: It helps, but you can use a blender or finely chop the hazelnuts and mix by hand.

Q5: How do I prevent cookies from being too dry?

A5: Don’t overbake them. Watch for golden edges and remove promptly.

Q6: What if I don’t have a cookie cutter?

A6: Use a small glass or jar lid to cut out rounds.

Q7: Can I add cocoa powder to the dough?

A7: Yes, add 1 to 2 tablespoons for a subtle chocolate twist.

Q8: What kind of chocolate spread works best?

A8: A smooth, high-quality spread like Nutella or an artisan version works beautifully.

Q9: Are these cookies gluten-free?

A9: Not by default, but you can use a 1-to-1 gluten-free baking flour.

Q10: Can I ship these cookies?

A10: Yes. Pack them in layers with parchment paper and a tight-fitting container.

Conclusion

Hazelnut Shortbread Sandwich Cookies are the kind of treat that turns an ordinary afternoon into something special. They’re nostalgic yet elegant, simple yet indulgent, and absolutely unforgettable. Trust me, you’re going to love this. Whether you’re baking for a holiday, a loved one, or just yourself, these cookies will leave smiles behind with every bite.

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