Chocolate Hazelnut Cutout Cookies (Nocciolini)

1. 1

   Preheat oven to 350u00b0. Beat butter and sugar in a large bowl with a stand mixer until well blended, or whirl in a food processor. Add cornstarch and flour and beat on low speed, or whirl, until dough comes together and is very smooth.

2. 2

   Divide dough in half. Roll each portion between sheets of parchment paper into a 1/8-in.-thick round. Stack and freeze rounds on a baking sheet until dough is firm enough to cut, about 20 minutes.

3. 3

   Lift off parchment, cut dough with a floured 1 1/2- to 2-in.-wide cutter, and transfer to ungreased baking sheets, spacing slightly apart. Gather scraps, refreeze, and reroll as needed.

4. 4

   Bake cookies until light golden, 10 to 14 minutes, switching pan positions halfway through baking. Transfer to racks to cool.

5. 5

   Spread half of cookies on flat sides with a generous coat of chocolate hazelnut spread, then top each with a second cookie.

6. 6

   Make ahead: Up to 3 days, stored airtight.

7. 7

   Note: Nutritional analaysis is per 1 1/2-in. sandwich cookie.

* Per serving · 4 servings · Values may vary.

No additional tips available.