Chocolate-Filled Hazelnut Cookies

  • Level: Intermediate
  • Total: 54 min
  • Prep: 30 min
  • Cook: 24 min
  • Yield: 30 filled cookies
Save Recipe

Ingredients

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

Directions

  1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  2. Grind the nuts with confectioners' sugar until powdery (do not make into a paste).
  3. 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.
  4. 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.
  5. In a microwave-safe bowl, melt the chocolate in the microwave.
  6. 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.
  7. Plain cookies can be baked and cooled 1 week ahead and kept at room temperature in an airtight container. Fill when ready to serve.
Get the Recipe

Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.

No-Bake "Cow Pile" Cookies

Beachcomber Cookies

Gingerbread Cookies

Black and White Cookies

Orange-Chocolate Cookies

Jewel Box Cookies

Stained Glass Cookies

Mexican Wedding Cookies