Description
Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache are tender, buttery cookies infused with the warm, nutty flavor of toasted hazelnuts, paired perfectly with a silky, smooth milk chocolate ganache. These cookies offer a delightful balance of crisp texture and creamy filling, ideal for cozy snacks, elegant desserts, or thoughtful gifts.
Ingredients
Units
Scale
For the Hazelnut Shortbread Cookies
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup toasted hazelnuts, ground to a fine meal (small bits remain)
- 1 teaspoon vanilla extract
- Pinch of salt
For the Milk Chocolate Ganache
- 8 oz milk chocolate (semi-sweet can be used), chopped
- 1/2 cup heavy cream
- Pinch of salt
Instructions
- Prepare the Hazelnuts: Preheat your oven to 350°F (175°C). Spread raw hazelnuts evenly on a baking sheet and toast for 10-12 minutes until their skins start to blister. Immediately transfer to a clean kitchen towel and rub to remove most of the skins. Grind the toasted nuts finely but leave some small pieces for texture.
- Make the Shortbread Dough: Beat softened unsalted butter and powdered sugar together until creamy and light. Add vanilla extract and a pinch of salt, mixing well. Gradually fold in all-purpose flour and ground hazelnuts, stirring gently just until the dough comes together. Avoid overmixing to keep the cookies tender.
- Chill and Roll Out the Dough: Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 1 hour to firm up. Once chilled, place the dough between two sheets of parchment paper and roll out to about ¼-inch thickness for even baking.
- Cut and Bake Cookies: Use a round cookie cutter about 2 inches in diameter to cut uniform disks. Arrange them on a parchment-lined baking sheet, leaving space between cookies. Bake in the preheated oven at 325°F (163°C) for 12-15 minutes or until edges are lightly golden. Cool completely on a wire rack.
- Prepare the Milk Chocolate Ganache: Heat the heavy cream just until it starts to simmer (do not boil). Pour over the chopped milk chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then stir gently until smooth, glossy, and fully combined. Allow ganache to thicken at room temperature for easy spreading.
- Assemble the Sandwich Cookies: Spread a generous dollop of ganache on the flat side of one cookie. Top with another cookie and press gently to spread the ganache evenly to the edges without squeezing out too much. Place assembled cookies in the refrigerator for about 30 minutes to set the ganache.
Notes
- Toast hazelnuts thoroughly to enhance flavor and ease skin removal.
- Use softened, not melted, butter for tender cookies.
- Do not overmix dough to avoid tough cookies.
- Chilling dough ensures cleaner cookie shapes and prevents spreading.
- Choose high-quality milk chocolate for best ganache texture and taste.
- Cool cookies completely before adding ganache to prevent melting.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 180
- Sugar: 12g
- Sodium: 35mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg