Baking and decorating cookies signals the arrival of the winter season. Once the cookie cutters, sprinkles, and royal icing are on the counter, the season is officially launched. Here’s a simple, luscious cookie to add to your cookie repertoire.–Emily Luchetti
LC Emily Luchetti Note
If you’ve yet to try other recipes from pastry chef Emily Luchetti, you need to rectify that little oops, or error of omission, as soon as you can. Seriously. We suggest you start by baking this basic white cake. (The name’s a misnomer, in case you’re wondering. It is a cake. And it is white. But basic? Only if you mean “basic” in terms of simple and quintessential. But not basic. That just doesn’t seem to do justice to it.)
Hazelnut Sandwich Cookies
- Quick Glance
- 40 M
- 3 H
- Makes about 32 cookies
- 1/2 cup hazelnuts, toasted and skins removed
- 1 1/2 cups all-purpose flour
- 10 tablespoons (5 ounces) unsalted butter, at room temperature
- 2 ounces cream cheese
- 2/3 cup granulated sugar, plus more for the work surface
- 1 large egg
- Pinch salt
- 1 teaspoon baking powder
- 3/4 cup Nutella or your favorite jam, or more as needed
- 1. In a food processor, finely grind the hazelnuts with 1/2 cup flour.
- 2. Using an electric mixer on medium speed, beat together the butter, cream cheese, and sugar until light in color and smooth, 1 minute with a stand mixer or 2 minutes with a handheld mixer. Add the egg and mix until combined.
- 3. On low speed, add the ground hazelnuts, the remaining flour, the salt, and the baking powder and mix until smooth. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- 4. Divide the dough into 4 portions. On a lightly sugared work surface, roll the dough into 4 logs, each about 8 inches long. Wrap each in plastic wrap and refrigerate for at least 1 hour or up to several days. (You can also freeze the cookie dough for up to 3 months.)
- 5. Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- 6. Slice the dough into 1/2-inch-thick rounds. Place the rounds on the prepared baking sheets about 2 inches apart and bake until golden brown around the edges, about 8 minutes. Transfer the cookies to wire racks and let them cool to room temperature. (You can store the unsandwiched cookies in an airtight container for up to several days before filling them.)
- 7. The day you plan to serve the cookies, spread about 1 teaspoon Nutella or jam on the bottoms of half the cookies and sandwich them with the remaining plain cookies.
Recipe Testers Reviews
We are a family that loves Nutella, so this was a sure bet in some ways. The flavor is delicious and the dough comes together very quickly. The dough has to set in the fridge for a while or it's too difficult to handle, which is time-consuming. So, essentially you need to have two resting periods in the fridge. This makes it take a lot longer to make. Because it is a sandwich cookie, you also add in the extra time of matching halves and adding the filling. If I were making this recipe again, I probably would cut the time by letting the dough rest for a shorter amount of time in the first place, then scooping it out onto cookie sheets, and then letting it rest again in the fridge for only 10 to 15 minutes before baking. This would cut the time by a lot but probably not have a huge effect on the cookies. I used a 1 teaspoon measure for the filling and it worked just right. I may try to push it a bit and use more next time because we all would like a bit more filling, but the recipe definitely works as is. Would I make these again? Yes. I might even try the jam filling...but probably not. We love Nutella too much.