Hazelnut-Espresso Sandwich Cookies |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 36 |
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The inspiration for this cute cookie came from my sister's description of a hazelnut cookie she tried in Italy. She declared my version to be a wonderful approximation. My family likes to help fill and trim them. âCindy Beberman, Orland Park, Illinois Ingredients:
1 cup butter, softened |
1-1/4 cups sugar |
1 egg |
1 egg yolk |
4 teaspoons instant espresso granules |
2 teaspoons vanilla extract |
2-1/2 cups king arthur unbleached 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 |
Directions:
1. 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.
2. Divide dough into thirds; flatten each portion into a circle. Wrap each in plastic wrap; refrigerate for 1 hour or until easy to handle.
3. On a lightly floured surface, roll out one portion of dough to 1/8-in. thickness. 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.
4. Bake at 375° for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool.
5. 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.
6. 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. Yield: 3 dozen.
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