Chocolate Hazelnut Sandwich Cookies

Hazelnut Sandwich Cookies

These elegant little biscuits are crisp on the outside, soft in the centre, and filled with everything from rich chocolate ganache to fruity jams. Whether you’re baking for a special occasion or just fancy something homemade and delicious, these hazelnut sandwich cookies are guaranteed to impress.

All about Quality Ingredients

When it comes to baking hazelnut sandwich cookies, just like with any art form, the quality of your ingredients makes all the difference. If you want biscuits that really stand out, it all starts with choosing the best you can find. A good biscuit base is important, but it’s the filling that truly steals the show – rich, creamy, and packed with flavour.

The heart of these hazelnut sandwich biscuits lies in the filling: a luxurious blend of chocolate and hazelnuts that should taste every bit as indulgent as it sounds. For that deep, unmistakable Italian flavour, don’t cut corners. Investing in quality pays off, especially if you’re after a hazelnut cream that’s smooth, velvety, and full of depth.

For something truly special, consider using Venchi’s premium gianduiotti chocolates as your base. This historic Piedmontese brand has been making exceptional chocolate since 1878 and is known for its craftsmanship and use of premium ingredients, including Piedmont IGP hazelnuts.

I’ve been using them for years and always have a huge stock at home, especially for my Italian desserts classes. With this kind of quality, your hazelnut sandwich cookies won’t just taste good – they’ll be unforgettable.

Tips for Flawless Results and Perfect filling

To obtain crumbly cookies that melt in your mouth, the secret is how you handle the pastry. Remember two golden rules

1. use butter straight from the fridge and work the dough as little as possible. This will prevent the gluten network from developing excessively, ensuring the right crispness.
2. the quality of the chocolate is crucial. Choosing a premium gianduiotti chocolate doesn’t just guarantee a sublime flavour, but it also creates a stable, luscious ganache that won’t never become too hard as it sets.

How to Serve Hazelnut Sandwich Cookies

Serving homemade hazelnut sandwich cookies is all about making the most of their elegance and flavour. They’re perfect for an afternoon tea spread, a sweet gift wrapped in a box, or a showstopper on the dessert table.

Serve them with a freshly brewed pot of tea or a strong espresso, because let’s face it, hazelnuts and coffee are a match made in heaven. If you’re going for a dessert platter, try pairing them with chocolate-dipped strawberries or other mini treats for a gorgeous spread.

For a bit of fun, let guests mix and match fillings. Set up a DIY sandwich station with options like chocolate spread, lemon curd, or even a rose-scented buttercream. A light dusting of icing sugar just before serving makes them look extra fancy.

How to Store Hazelnut Sandwich Cookies

To keep your hazelnut sandwich cookies fresh and fabulous, store them in an airtight container at room temperature for up to five days. If you’ve used a soft or dairy-based filling (like cream cheese or buttercream), it’s best to store them in the fridge, but let them come back to room temperature before serving to really enjoy the texture and flavour.

For longer storage, freeze the unfilled biscuits in a single layer on a baking tray, then transfer them to a freezer-safe container with baking paper between the layers. When you’re ready to eat, simply defrost, fill, and enjoy.

There you have it, a super simple afternon treat or a special occasion cookie. Let me know if you make it and if you have any questions.

Lin xx

The Shortcrust Pastry

• In a bowl, or using a stand mixer, quickly mix the cold, diced butter and icing sugar until it has a sandy consistency.

• Add the egg, mixing just enough to combine, then sift the flour and cocoa together and add to the rest, kneading just enough to obtain a smooth, compact dough. Wrap it in plastic wrap and let it rest in the refrigerator for at least an hour. This step is crucial.

• Once chilled, roll out the dough on a lightly floured work surface to a thickness of about 3-4 mm. Use a round cookie cutter to shape your cookies and transfer them to a baking sheet lined with parchment paper. Bake at 180℃ (350°F) in a preheated conventional oven for 12-15 minutes. Once ready, move them to a wire rack to cool completely.

The Filling

• Finely chop the gianduiotti and place them in a heatproof bowl, then heat the cream in a small saucepan until it just begins to simmer. Immediately pour the hot cream over the chopped chocolate and let it sit for a minute to melt.

• Using a spatula, begin to stir slowly from the center outwards until the cream becomes smooth and shiny. Let it cool to room temperature until it reaches a spreadable consistency.

Assembly, presentation, and storage

• Once both the cookies and ganache have cooled to room temperature, proceed with the assembly: spread a generous amount of cream on half of the cookies and close them with the other half, pressing gently. For an elegant touch, you can dust the cookies with a little powdered sugar or, for a more indulgent treat, carefully dip the edges in chopped hazelnuts while the cream is still soft enough.

Calories: 232kcal | Carbohydrates: 36g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 48mg | Sodium: 93mg | Potassium: 218mg | Fiber: 4g | Sugar: 14g | Vitamin A: 384IU | Vitamin C: 0.02mg | Calcium: 29mg | Iron: 4mg

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