Brussels Cookies

Photo: Chris Court
Prep Time:
25 mins
Total Time:
55 mins

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


  • ¾ cup all-purpose flour

  • ¼ teaspoon baking soda

  • ¼ teaspoon cream of tartar

  • ¼ teaspoon salt

  • 1 stick unsalted butter, softened

  • ¾ cup sugar

  • ½ teaspoon finely grated orange zest

  • ½ teaspoon pure vanilla extract

  • 2 large egg whites, room temperature, lightly beaten

  • ½ cup finely chopped toasted hazelnuts

  • ¼ 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.

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