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Hazelnut Sandwich Cookies

Recipe photo courtesy of Romulo Yanes

These delicious mouthfuls are fun to bake and make fabulous presents when wrapped and tied with a bow.

Source: Everyday Food, December 2011
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Filling Fun: We used melted semisweet chocolate and raspberry and apricot jams. Experiment to find a combo you like. 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.

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142
  • Shoeluver
    13 DEC, 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.
    Reply
    • tysiaks
      18 DEC, 2016
      If using store bought ground hazelnuts what would be the amount and would the amount for flour be the same?
  • pink_peppercorn
    29 DEC, 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.
    Reply

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