Chocolate Hazelnut Cookies
Chocolate Hazelnut Cookies
Chocolate hazelnut spread holds cookies together for a festive dessert. This easy cookie sandwich recipe come from Nocciolata of Rigoni di Asiago.
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Servings
10
Ingredients
- ½ cup brown sugar
- 18 tablespoon butter (2¼ sticks), at room temperature
- 4 cup flour, plus more fore dusting
- 1¾ cup corn flour
- 3 teaspoon baking powder
- 4 eggs
- ¼ cup rainbow nonpareils
- chocolate hazelnut spread, such as nocciolata of rigoni di asiago
Directions
- In a stand mixer fitted with a paddle attachment, cream the butter and sugar together, then add flour, corn flour, baking powder, and eggs. Mix until the batter is well mixed and smooth.
- Preheat the oven to 350 degrees F. Transfer a baking sheet with parchment paper.
- With a rolling pin covered in flour, roll out the dough on a floured work surface to ¼-inch thick.
- Cut out the cookies using small, circular cookie cutters, and transfer to the prepared baking sheet, spacing the cookies about 1½ inches apart.
- Sprinkle the cookies with the nonpareils and then bake for about 15 minutes.
- When done, use a spatula to transfer the cookies to a wire rack to cool.
- Flip half of the cookies and add 2 teaspoons of chocolate hazelnut spread. Top with the remaining cookies, and serve.