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Hazelnut Sandwich Cookies

Recipe photo courtesy of Romulo Yanes

Fruit jam or melted dark chocolate peek out from the cutouts of these cinnamon-spiced hazelnut cookies.

Source: Everyday Food, December 2011
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

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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143
  • dwcalvert3954
    3 DEC, 2018
    I love this recipe. This was the first cookie cutter recipe I tried. The dough rolls out easily and the cookie cutters press clean. I used raspberry, apricot, and Nutella filliings and was very pleased with the results as were the recipients. This is a very impressive cookie overall.
    Reply
  • 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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