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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Reviews (2)

25 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 8
  • 1 star values: 1
Rating: 5 stars
I made this recipe without the hazelnuts and I used lemon peel instead of orange peel. Delicious!
Rating: 5 stars
These were such a hit with my family! They were gone before i even had time to package them as Christmas gifts, so i had to make 2 more batches =\ For my tastes though, i cut the sugar down to 1/3c or1/2 cup. And i didnt feel the need to add chocolate. These cookies were great alone and with coffee or tea.