Description
Tender hazelnut shortbread cookies sandwiched with a rich chocolate hazelnut spread and dusted with powdered sugar for a melt-in-your-mouth indulgence.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 3/4 cup powdered sugar (plus extra for dusting)
- 1 teaspoon vanilla extract
- 3/4 cup hazelnuts, toasted and finely ground
- 1/4 teaspoon salt
- 3/4 cup chocolate hazelnut spread
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a food processor, pulse toasted hazelnuts until finely ground. Add flour, powdered sugar, and salt, then pulse to combine.
- Add cold cubed butter and vanilla extract. Pulse until dough forms.
- Turn the dough onto a floured surface and roll out to 1/4-inch thickness.
- Cut out cookie rounds using a cutter and place on baking sheets. Re-roll scraps as needed.
- Bake for 10 to 12 minutes, until edges are lightly golden. Cool on sheet, then transfer to a wire rack.
- Once cooled, spread chocolate hazelnut spread on half the cookies. Top with remaining cookies to form sandwiches.
- Dust the tops with powdered sugar and serve.
Notes
- Chill the dough for 30 minutes for easier handling.
- Ensure cookies are fully cooled before adding filling.
- Store in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 190
- Sugar: 9g
- Sodium: 40mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg