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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



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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How would you rate this recipe?
  • 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.
  • 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.
    • 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.

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