Hazelnut Shortbread Sandwich Cookies Recipe

I created Hazelnut Shortbread Cookies that hide a Nutella-style filling between two gluten free rounds and include a simple trick for picture perfect results.

I never thought a sandwich cookie could pass for patisserie, until I made these Hazelnut Shortbread Sandwich Cookies. Flaky rounds that melt on your tongue hide a glossy ribbon of chocolate hazelnut spread like Nutella, so each bite tastes like a grown up treat.

I fold hazelnut meal into the dough which gives a sandy, nutty crumb that surprises you. People call them Hazelnut Sandwich Cookies in my group and they always expect something complicated, but theyre oddly easy.

They pass for Fancy Biscuits at a cafe and I still cant explain why they feel so indulgent.

Ingredients

• Toasty, nutty flour that adds crunch, healthy fats and extra fiber to cookies.
• Light structure and carbs, less protein than wheat so cookies are tender not chewy.
• Makes crumb really soft, reduces gluten feel, mostly carbs not much nutrition.
• Gives sweetness and silky texture, it melts into dough fast, adds simple carbs.
• Rich flavor, keeps cookies tender, provides saturated fats and mouthfeel, use cold.
• Binds dough, adds richness and moisture, small protein boost and extra fat.
• Sweet, creamy filling, lots of sugar and calories, great for indulgence and flavor.

Ingredient Quantities

• 1 cup hazelnut meal, finely ground and toasted if possible (about 100–120 g)
• 1/2 cup gluten-free all-purpose flour (1-to-1 swap blend, about 60 g)
• 1/4 cup cornstarch or potato starch (about 30 g)
• 1/3 cup powdered sugar, sifted (about 40 g)
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, cold and cut into small cubes (1 stick, about 113 g)
• 1 large egg yolk, room temp (helps bind and make cookies tender)
• 1 teaspoon vanilla extract
• 3/4 cup chocolate hazelnut spread like Nutella, for filling (about 200 g)
• 2 tablespoons powdered sugar, for dusting (optional)
• 1/4 cup chopped toasted hazelnuts, for garnish (optional)

How to Make this

1. Preheat oven to 325 F (160 C) and line a baking sheet with parchment paper.

2. In a bowl stir together hazelnut meal, gluten free flour, cornstarch, powdered sugar and salt until evenly mixed.

3. Add cold cubed butter and work it into the dry mix with your fingers or a pastry cutter until you have little pea sized crumbs, dont worry if there are a few bigger bits.

4. Add the egg yolk and vanilla and stir until the dough just comes together. If it feels too dry add 1 teaspoon cold water at a time until it holds. Do not overwork the dough or the cookies will get tough.

5. Turn dough into a disk, wrap in plastic or foil and chill in the fridge for 30 to 60 minutes until firm.

6. Place dough between two sheets of parchment and roll to about 1/4 inch thick. Use a round cutter about
1.5 to 2 inches across to cut rounds, reroll scraps once. Transfer rounds to the prepared sheet leaving a little space between them.

7. Chill the cut cookies on the sheet for 10 minutes while the oven finishes heating, then bake for 12 to 15 minutes until the edges are just starting to turn light golden. Let cool completely on a wire rack.

8. Warm the chocolate hazelnut spread briefly in the microwave for 10 to 15 seconds so it spreads easier. Pair cookies by size and spread about 1 teaspoon to 1 tablespoon of the spread on the flat side of half the cookies, then sandwich with the remaining cookies.

9. Dust with the extra powdered sugar if you like and press chopped toasted hazelnuts onto the edges for garnish. Store in an airtight container at room temp for up to 3 days.

Equipment Needed

1. Rimmed baking sheet lined with parchment paper (and an extra sheet for rolling if you like)
2. Large mixing bowl (plus a small bowl for the egg yolk or topping)
3. Measuring cups and spoons, and a kitchen scale if you want more accuracy
4. Pastry cutter or bench scraper, or just your fingertips to cut the butter in
5. Rolling pin and two sheets of parchment for rolling between
6. 1.5 to 2 inch round cookie cutter (or a glass that size)
7. Plastic wrap or foil to chill the dough disk in the fridge
8. Wire cooling rack to let cookies cool completely
9. Small microwave safe bowl and a small spatula or knife for spreading the chocolate hazelnut filling

FAQ

Hazelnut Shortbread Sandwich Cookies Recipe Substitutions and Variations

• Hazelnut meal: swap 1 cup with almond meal or finely ground toasted almonds (use 1:1). You might lose a little hazelnut punch so toast the almonds or add 1/2 tsp hazelnut extract if you got it.
• Gluten-free all-purpose flour: if you’re not GF use regular all-purpose flour 1:1. Or try oat flour as a GF swap but start with about 3/4 cup and add 1/8 tsp xanthan gum or an extra yolk for structure, cause oat can be more crumbly.
• Cornstarch or potato starch: replace with tapioca starch or arrowroot powder 1:1. Tapioca gives a bit more chew, arrowroot stays clear and keeps the cookies tender.
• Unsalted butter: use salted butter 1:1 but cut the recipe salt to 1/8 tsp. For dairy free try chilled solid coconut oil or a vegan stick butter 1:1, just make sure it’s cold so the dough firms up right, texture will be slightly different.

Pro Tips

1) Toasted hazelnut meal makes a big flavor difference, so if you can toast whole nuts then grind them fine do it. Let the nuts cool completely before grinding or theyll make oily crumbs that ruin the dough texture. Weigh ingredients when you can, baking cups vary a lot.

2) Keep the butter very cold and cut into small cubes. If you use a food processor pulse briefly to get pea sized bits but dont overdo it or the dough will get tough. If the dough seems crumbly add just 1 teaspoon cold water at a time, not a lot.

3) Roll between two sheets of parchment for even thickness and less sticking. If you re-roll scraps chill them first 10 to 15 minutes so they dont become dense from overworking. Also chill the cut cookies briefly before baking to reduce spreading.

4) Warm the chocolate hazelnut spread very gently so it spreads or pipes cleanly, but dont overheat it or it gets runny. Let cookies cool completely before sandwiching, and press chopped toasted hazelnuts onto the edges right after assembling so they stick. Store in an airtight container at room temp, powdered sugar looks best added just before serving.