Back to Hazelnut Sandwich Cookies
All Reviews for Hazelnut Sandwich Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Hazelnut Sandwich Cookies
Credit:
Romulo Yanes
Recipe Summary
prep: 40 mins
total: 1 hr 30 mins
Yield: Makes 2 dozen
Ingredients
Ingredient Checklist
2 1/2 cups unbleached all-purpose flour (spooned and leveled), plus more for rolling
3/4 cup granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon fine salt
1/2 teaspoon cinnamon
1 cup hazelnuts, toasted and skinned
1 cup (2 sticks) unsalted butter, room temperature
2 large egg yolks
2 teaspoons pure vanilla extract
Confectioners’ sugar, for dusting
3/4 cup melted semisweet chocolate or raspberry or apricot jam, for filling
Cook's Notes
You can sandwich the small cutouts with filling, too.Disks of dough can be refrigerated overnight or frozen, up to 1 month, and thawed in the refrigerator. Let sit at room temperature until soft enough to roll.Store cookies in airtight containers, up to 1 week.
Gallery
Hazelnut Sandwich Cookies
Credit:
Romulo Yanes
Recipe Summary
prep: 40 mins
total: 1 hr 30 mins
Yield: Makes 2 dozen
Gallery
Hazelnut Sandwich Cookies
Credit:
Romulo Yanes
Hazelnut Sandwich Cookies
Credit:
Romulo Yanes
Hazelnut Sandwich Cookies
Recipe Summary
prep: 40 mins
total: 1 hr 30 mins
Yield: Makes 2 dozen
Recipe Summary
prep: 40 mins
total: 1 hr 30 mins
Yield: Makes 2 dozen
prep: 40 mins
total: 1 hr 30 mins
prep:
40 mins
total:
1 hr 30 mins
Yield: Makes 2 dozen
Makes 2 dozen
Ingredients
Ingredients
- 2 1/2 cups unbleached all-purpose flour (spooned and leveled), plus more for rolling
- 3/4 cup granulated sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/2 teaspoon cinnamon
- 1 cup hazelnuts, toasted and skinned
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
- Confectioners’ sugar, for dusting
- 3/4 cup melted semisweet chocolate or raspberry or apricot jam, for filling
Directions
In a medium bowl, whisk together flour, granulated sugar, baking powder, salt, and cinnamon. In a food processor, pulse hazelnuts with 1/4 cup flour mixture until very finely ground. Add remaining flour mixture and process to combine. Add butter and pulse until mixture resembles coarse meal. Add egg yolks and vanilla and pulse until dough just comes together. Form dough into 2 disks, wrap in plastic, and refrigerate 30 minutes.
Preheat oven to 350 degrees, with racks in upper and lower thirds. Working with 1 disk at a time, roll out dough between floured parchment paper to 1/8-inch thickness. Stack dough in parchment on a baking sheet; refrigerate until firm, 30 minutes. With a lightly floured 2 1/2-inch fluted round cutter, cut out dough. (If dough becomes too soft, refrigerate a few minutes; reroll scraps, if desired.) Place cookies, 1 inch apart, on two parchment-lined baking sheets. With a 1-inch cutter, cut out dough in centers of half the cookies. Bake until cookies just begin to brown at edges, 10 to 12 minutes, rotating sheets halfway through. If desired, bake small cutouts separately, 5 to 7 minutes. Transfer cookies to wire racks and let cool completely.
Lightly sift confectioners’ sugar over cutout tops. Spread about 2 teaspoons chocolate or jam on bottoms of remaining cookies and sandwich with sugar-dusted tops.
Cook's Notes
You can sandwich the small cutouts with filling, too.Disks of dough can be refrigerated overnight or frozen, up to 1 month, and thawed in the refrigerator. Let sit at room temperature until soft enough to roll.Store cookies in airtight containers, up to 1 week.
Cook’s Notes
You can sandwich the small cutouts with filling, too.Disks of dough can be refrigerated overnight or frozen, up to 1 month, and thawed in the refrigerator. Let sit at room temperature until soft enough to roll.Store cookies in airtight containers, up to 1 week.
Reviews (3)
Add Rating & Review
141 Ratings
5 star values:
27
4 star values:
27
3 star values:
58
2 star values:
20
1 star values:
9
Reviews (3)
Add Rating & Review
141 Ratings
5 star values:
27
4 star values:
27
3 star values:
58
2 star values:
20
1 star values:
9
Add Rating & Review
141 Ratings
5 star values:
27
4 star values:
27
3 star values:
58
2 star values:
20
1 star values:
9
141 Ratings
5 star values:
27
4 star values:
27
3 star values:
58
2 star values:
20
1 star values:
9
141 Ratings
5 star values:
27
4 star values:
27
3 star values:
58
2 star values:
20
1 star values:
9
- 5 star values:
- 27
- 4 star values:
- 27
- 3 star values:
- 58
- 2 star values:
- 20
- 1 star values:
- 9
Martha Stewart Member
Rating: 5 stars
12/03/2018
I love this recipe. This was the first cookie cutter recipe I tried. The dough rolls out easily and the cookie cutters press clean. I
used raspberry, apricot, and Nutella filliings and was very pleased with the results as were the recipients. This is a very impressive cookie overall.
Martha Stewart Member
Rating: Unrated
12/13/2013
These cookies turned out great. They were easy to make and looked fantastic and tasted good. I used strawberry jam, apricot jam and nutella to sandwich them. The cookie is lovely and crisp. The only thing I'd do different next time is to roll them out a little thinner because they do expand a little when baking, I may have rolled them out a little thick. Also I used bought hazelnut meal/ground hazelnuts instead of roasting them myself. I would definitely make them again.
Martha Stewart Member
Rating: 5 stars
12/29/2012
This recipe was a little tricky/time-consuming for a novice cookie-baker like myself, but the results were worth it! I was very happy to be able to give these beautiful treats to friends for the holidays and they tasted amazing (even 6 days later)! We used strawberry jam and nutella for filling. I think the hazelnuts in the flour really makes these taste special. Next time I think I'll use the apricot jam as well for more color contrast.
Martha Stewart Member
Rating: 5 stars
12/03/2018
I love this recipe. This was the first cookie cutter recipe I tried. The dough rolls out easily and the cookie cutters press clean. I
used raspberry, apricot, and Nutella filliings and was very pleased with the results as were the recipients. This is a very impressive cookie overall.
Rating: 5 stars
Rating: Unrated
12/13/2013
These cookies turned out great. They were easy to make and looked fantastic and tasted good. I used strawberry jam, apricot jam and nutella to sandwich them. The cookie is lovely and crisp. The only thing I'd do different next time is to roll them out a little thinner because they do expand a little when baking, I may have rolled them out a little thick. Also I used bought hazelnut meal/ground hazelnuts instead of roasting them myself. I would definitely make them again.
Rating: Unrated
Rating: 5 stars
12/29/2012
This recipe was a little tricky/time-consuming for a novice cookie-baker like myself, but the results were worth it! I was very happy to be able to give these beautiful treats to friends for the holidays and they tasted amazing (even 6 days later)! We used strawberry jam and nutella for filling. I think the hazelnuts in the flour really makes these taste special. Next time I think I'll use the apricot jam as well for more color contrast.
All Reviews for Hazelnut Sandwich Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Hazelnut Sandwich Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
