Brussels Cookies

Brussels cookies, sandwiched with melted chocolate, are nubbly, with oats and chopped toasted hazelnuts mixed into the dough.

  • Prep:
  • Total Time:
  • Yield: Makes about 36

Photography: chris court

Source: Martha Stewart Living, December 2012


  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, softened
  • 3/4 cup sugar
  • 1/2 teaspoon finely grated orange zest
  • 1/2 teaspoon pure vanilla extract
  • 2 large egg whites, room temperature, lightly beaten
  • 1/2 cup finely chopped toasted hazelnuts
  • 1/4 cup quick-cooking oats
  • 8 ounces bittersweet chocolate, finely chopped


  1. Preheat oven to 350 degrees. Whisk together flour, baking soda, cream of tartar, and salt. Beat together butter, sugar, and orange zest with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, then egg whites, and beat on medium-high speed until well combined, about 3 minutes. Stir in flour mixture, then nuts and oats.

  2. Transfer mixture to a pastry bag fitted with a 1/2-inch plain round tip. Pipe into seventy two 2-inch-long fingers, spacing them 3 inches apart, on baking sheets lined with nonstick baking mats or parchment. Bake until lightly golden with darker edges, 12 to 15 minutes. Transfer cookies to wire racks with a metal spatula, and let cool completely.

  3. Melt chocolate, stirring, in a bowl set over a pan of simmering water. Spread 1 teaspoon chocolate each onto flat side of half the cookies. Sandwich with remaining cookies, pressing gently.

Cook's Notes

Cookies can be stored at room temperature in an airtight container up to 2 days.


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