Nutella Sandwich Cookies
These Nutella Sandwich Cookies are made with hazelnut shortbread cookies. Perfect for baking on any occasion.
Servings: 16 cookies (approx)
Ingredients
- 1/2 cup raw skin-on hazelnuts (shelled)
- 2 cups all-purpose flour
- 1/2 teaspoon Kosher salt
- 2 sticks unsalted butter, room temperature (1 cup)
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 13 oz chocolate hazelnut spread (1 regular jar)
- Confectioners sugar for dusting
Instructions
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Prepare the hazelnuts: toast hazelnuts in a baking sheet for about 10 minutes, until the skin starts to crack and smells toasty. Let them cool slightly and peel off the skin by rubbing the hazelnuts with a clean kitchen towel. Once peeled off, pulse the hazelnuts in a food processor until finely ground.
- In a medium bowl, mix the flour with the ground hazelnuts and salt. Set aside.
- In a bowl of a stand mixer, mix butter and sugar on medium-low until smooth, about 2-3 minutes. Add flour mixture and mix to combine, until just incorporated. Do not overmix. Note: you can use a hand mixer too, or do it by hand.
- Dump the dough on top of some plastic wrap. Roll dough to 1/2 inch disk, with plastic wrap on top so it’s easy to roll. Wrap and chill at least 1 hour.
- Roll out chilled dough to 1/4 inch thick. Cut out cookies with your favorite cookie cutter. I used a 2 1/2 inch fluted round cookie cutter. Place them on the prepared baking sheets.
- Cover with parchment paper and chill in the refrigerator for 30 minutes.
- Bake at 350 degrees F for 8-10 minutes. Let cool completely.
- Pipe in chocolate hazelnut spread, and sandwich the cookies. Dust with confectioners sugar using a sifter or strainer.