HAZELNUT-CRUSTED CHOCOLATE SANDWICHES
A cushion of fluffy chocolate buttercream is suspended between two crisp chocolate wafers. The finishing touch? Rolling in toasted hazelnuts for a buttery, crunchy finish. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 36 sandwiches
Number Of Ingredients 13
Steps:
- Cookies: In a bowl, whisk together flour, cocoa, sugar, baking powder, and salt. In a large bowl, whisk together butter and egg. Add brown sugar, and whisk to combine. Gradually add to flour mixture and stir with a spatula until liquid is absorbed. Transfer to a sheet of plastic wrap.
- Divide dough into thirds; roll out each portion 1/16-inch thick on a nonstick baking mat, topped with plastic wrap. Stack on a baking sheet, and refrigerate until firm, about 30 minutes.
- Preheat oven to 350 degrees. Using a 2-inch cookie cutter, cut dough into rounds; transfer to parchment-lined baking sheets. Reroll scraps once and cut more rounds, to make a total of 72 cookies. (If dough becomes soft, freeze until firm.) Bake cookies, rotating sheets halfway through, until firm and fragrant, 9 to 10 minutes. Transfer sheets to wire racks and let cool completely.
- Filling: In a large bowl, beat butter, confectioners' sugar, vanilla, and salt, starting on low speed, then increasing to high for 2 minutes, scraping down sides of bowl occasionally. Stir in melted chocolate to combine.
- Spread 2 tablespoons filling each on half of cookies, then sandwich with remaining cookies. Roll edges in chopped hazelnuts to adhere. Chill overnight before serving. (Assembled cookies can be refrigerated in an airtight container up to 2 days.)
HAZELNUT & CHOCOLATE COOKIE SANDWICHES
How do you make chocolate chip cookies even better? Stuff them with chocolate! These hazelnut & chocolate cookie sandwiches are the ultimate indulgence
Provided by Esther Clark
Categories Afternoon tea, Treat
Time 32m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 4. Line two baking sheets with baking parchment and set aside.
- Cream the butter with both sugars in a large mixing bowl using an electric whisk, then beat in the salt, egg and vanilla. Stir in the flour, bicarbonate of soda, chocolate and hazelnuts using a wooden spoon until well combined.
- Scoop the dough onto the baking sheets in 24 heaps, well spaced apart. Bake for 10-12 mins or until lightly golden at the edges. Remove from the oven and allow to cool completely on the baking sheets. Spread 1 tsp of chocolate spread on the bottoms of half the cookies, then sandwich with the other halves. Will keep in a cake tin or airtight container for up to five days.
Nutrition Facts : Calories 336 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
CHEWY PEANUT BUTTER AND CHOCOLATE HAZELNUT SANDWICH COOKIES
Provided by Food Network
Categories dessert
Time 1h10m
Yield 24 sandwich cookies
Number Of Ingredients 13
Steps:
- HEAT oven to 350 degrees F. Beat sugar, brown sugar, butter and peanut butter in large mixing bowl on medium speed of electric mixer until creamy. Beat in eggs, milk and vanilla. Stir in rolled oats, flour, coconut, baking powder and baking soda until well blended.
- DROP dough by tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10 to 12 minutes or until light brown around edges. Cool 2 minutes before removing to wire rack to cool completely.
- SPREAD 2 teaspoons chocolate hazelnut spread on bottom side of half the cookies. Top with remaining cookies, flat side down, to form sandwich cookies.
CHOCOLATE HAZELNUT SANDWICH COOKIES (BACI DI DAMA)
These cookies are classic to the region of Piedmont in northern Italy, where hazelnuts reign supreme, and this is my version of them!
Provided by The Giadzy Kitchen
Time 37m
Yield 22
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- In a standing mixer fitted with a paddle attachment, combine the butter and powdered sugar. Beat on medium speed until pale, light and fluffy. Add the vanilla extract, salt and egg. Beat again for 1 minute. Add the flour and hazelnut flour and mix on low until just combined.
- Using a very small ice cream scoop or just scant of 2-teaspoon portions, portion the cookie dough mounds. Roll each one into a small ball in your hand, then place on the baking sheet at least 1 inch apart from each other. The dough should yield about 44 cookies. Bake for 11 to 12 minutes or until just set and barely browned on the bottom. Remove from the oven to cool completely to room temperature.
- Meanwhile, add the chocolate chips to a small microwave-safe bowl. Microwave in 30 second increments, stirring in between, until they are completely melted. Add the chocolate hazelnut spread and mix until completely combined. Allow to cool to room temperature so that it is not runny.
- Using either a piping bag or spoon, dollop just over a teaspoon of the chocolate hazelnut mixture onto the bottom side of half of the cookies. Allow the chocolate to slightly set for about 2 minutes before lightly pressing the second half of the cookie down on top. Allow the cookies to sit undisturbed until the chocolate has set, about 10 minutes.
Nutrition Facts : ServingSize 22, Calories 123
HAZELNUT CHOCOLATE CHIP COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h45m
Yield 4 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F.
- Line 2 heavy baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips.
- For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1 inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store in an airtight container at room temperature.)
HAZELNUT-CHOCOLATE LINZER COOKIES
Provided by Aida Mollenkamp
Categories dessert
Time 12h40m
Yield 50 cookies, 25 sandwiches
Number Of Ingredients 12
Steps:
- Add the nuts to the bowl of a food processor, fitted with a blade, and pulse until finely ground (it should be powdery and not a paste), about 15 pulses. Set aside. Whisk together the flour, baking powder, cinnamon, and salt in a large bowl until evenly combined and set aside.
- Put the butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment, and mix on medium speed until creamy and light, about 2 to 3 minutes. Turn off the mixer, scrape down sides of the bowl, and add egg yolks and vanilla. Mix until well incorporated.
- Mix in the orange zest, ground hazelnut powder, and the flour mixture until just incorporated. Divide the dough into 2 even pieces, pat each into a thin disk, enclose in plastic wrap, and let rest in refrigerator at least 1 hour and up to 12 hours.
- When ready to bake, preheat the oven to 350 degrees F and arrange racks in the upper and lower third of the oven. Remove the dough from the refrigerator and let sit at room temperature until pliable enough to roll. Roll out half of the dough on a piece of lightly floured parchment or waxed paper to 1/4-inch thickness. Using a 2-inch round cookie or biscuit cutter, cut out rounds of dough. Using a 3/4-inch round cookie cutter, cut out the center of half of rounds to make rings. Transfer rounds and rings to the freezer to set up for 5 minutes before continuing. Gather the dough scraps and chill.
- Transfer the chilled cookies to parchment-lined baking sheets, leaving at least 1-inch between each cookie. Bake 2 sheets of cookies at a time until the undersides are golden, switching sheets halfway through, about 12 to 15 minutes total. Cool 5 minutes on sheets then remove to a wire rack to cool completely. Repeat until all dough is used.
- To assemble cookies, spread 1 teaspoon of the chocolate spread on the bottom of each solid round cookie, then top with a ring-shaped cookie.
- For Blackberry-Pecan Linzer Cookies variation, follow the same instructions except spread 1/2 teaspoon jam on the bottom side of each solid round cookie, then top with a ring-shaped cookie.
CHOCOLATE-HAZELNUT SANDWICH COOKIES
Provided by Robin Miller : Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Top half of the cookies with chocolate-hazelnut spread. Top with a second cookie to make a sandwich.
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- Slice the logs into 1/4-inch rounds and place on the prepared baking sheets, about 1-inch apart. Bake until lightly golden around the edges, about 15 minutes, switching and rotating sheets halfway through baking. Cool for about 5 to 8 minutes.
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