Chocolate-Filled Hazelnut Cookies

Total Time:
54 min
30 min
24 min

30 filled cookies

  • 3/4 cup hazelnuts, toasted, skins removed
  • 1 cup confectioners' sugar
  • 1 stick plus 1 tablespoon unsalted butter, softened
  • 1/4 teaspoon finely grated lemon zest
  • 1/8 teaspoon salt
  • 1 cup cake flour
  • 1 level tablespoon cocoa powder
  • 3 ounces bittersweet chocolate, chopped
  • Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

  • Grind the nuts with confectioners' sugar until powdery (do not make into a paste).

  • Blend together the butter, lemon zest, salt, and nut mixture in a large bowl with a spatula or spoon until creamy. Add the flour and cocoa powder, stirring until incorporated. Do not overwork the dough.

  • Roll level 1/2 teaspoons of dough into tiny balls and arrange 1-inch apart on the prepared baking sheets. Bake 1 sheet at a time until lightly crisped, about 12 minutes. Slide the parchment paper with the baked cookies onto a rack to cool.

  • In a microwave-safe bowl, melt the chocolate in the microwave.

  • Spoon a mound, about 1/8 teaspoon, of melted chocolate onto the flat side of a cookie then top with the flat side of another cookie to make a "sandwich." Repeat.

  • Plain cookies can be baked and cooled 1 week ahead and kept at room temperature in an airtight container. Fill when ready to serve.

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    Chocolate-Hazelnut Sandwich Cookies

    Recipe courtesy of Robin Miller