Hazelnut-Espresso Sandwich Cookies Recipe

Name: Hazelnut-Espresso Sandwich Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, softened; 1-1/4 cups sugar; 1 large egg; 1 large egg yolk; 4 teaspoons instant espresso granules; 2 teaspoons vanilla extract; 2-1/2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 1 cup finely ground hazelnuts; 1-3/4 cups semisweet chocolate chips, divided; 1-1/4 cups milk chocolate chips; 1 cup heavy whipping cream

Servings: persons

1 cup butter, softened
1-1/4 cups sugar
1 large egg
1 large egg yolk
4 teaspoons instant espresso granules
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup finely ground hazelnuts
1-3/4 cups semisweet chocolate chips, divided
1-1/4 cups milk chocolate chips
1 cup heavy whipping cream

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
4
. Repeat with remaining dough; chill and reroll scraps.
5
Bake at 375u00b0 for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool.
6
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.
7
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.

1243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup butter, softened, 1-1/4 cups sugar, 1 large egg, 1 large egg yolk, and more.

Yes, Hazelnut-Espresso Sandwich Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hazelnut-Espresso Sandwich Cookies

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