Hazelnut Sandwich Cookies
Hazelnut Sandwich Cookies (Baci di Dama) feature buttery and tender shortbread hazelnut cookies that are sandwiched with a creamy chocolate Nutella filling. One bite and you'll be hooked on these "lady's kisses!"
INGREDIENTS
Hazelnut Cookie Dough
- 1 Cup (120g) Whole Hazelnuts raw or toasted
- 1 Cup (120g) All-Purpose Flour
- ⅓ Cup (67g) White Sugar
- ½ Cup (113g) Salted Butter cold
Chocolate Filling
- 2 Ounces (⅓ Cup | 56g) Semi-Sweet Chocolate Chips melted
- 3 Tablespoons (56g) Nutella
Instructions
- Toast Hazelnuts - If you do not plan on toasting your hazelnuts or are using pre-roasted hazelnuts, proceed to step 2.Toast whole hazelnuts in a dry pan over medium-low heat, stirring frequently until hazelnuts are fragrant and become golden brown. About 5 to 7 minutes. Then transfer hazelnuts to a kitchen towel and rub the nuts together to release the skins. Don't worry too much about removing all the skin. Allow to cool completely before moving on to the next step.1 Cup (120g) Whole Hazelnuts
- Make Cookie Dough - In the bowl of a food processor, pulse hazelnuts, flour and sugar until finely ground. Then add cold, cubed salted butter and pulse until the dough starts to clump together (about 20 to 24 pulses). Do not overmix it. (If using unsalted butter, add ⅛ teaspoon fine salt or ¼ teaspoon kosher salt.)1 Cup (120g) All-Purpose Flour⅓ Cup (67g) White Sugar½ Cup (113g) Salted Butter
- Divide Cookie Dough - Transfer the dough onto a work surface and gently knead it into a cohesive dough. Using a small, 2-teaspoon cookie scoop, scoop out the cookie dough into about 26 dough balls. Then cut each dough ball in half, to make a total of 52 pieces.
- Freeze Cookie Dough - Roll each piece of cookie dough into a smooth ball in between the palms of your hands. Place on a small cookie sheet lined with wax paper or parchment paper and freeze for at least 30 minutes.If you have enough space in your freezer, you can freeze the cookie dough balls on 2 large cookies sheets and pop them directly in the oven when you're ready to bake.
- Preheat Oven - Preheat the oven to 325℉ (162℃). Line 2 large cookie sheets with parchment paper and set aside.
- Bake - Bake cookies, 2 inches apart for 14 to 18 minutes, switching the pans between the top and bottom rack and rotating half way through. For tender cookies, bake for 16 minutes or just until the edges are barely golden. For crisper cookies, bake them longer.
- Cool - Allow cookies sit on the baking sheet for at least 3 minutes, then transfer to a wire rack to cool completely.
- Make Chocolate Filling - Melt chocolate in the microwave in 20 second intervals or over a double boiler. Once melted, stir in Nutella until combined.2 Ounces (⅓ Cup | 56g) Semi-Sweet Chocolate Chips3 Tablespoons (56g) Nutella
- Assemble Cookies - Once cookies are completely cooled, flip half of the cookies flat side up. Spoon about ½ teaspoon of the chocolate filling on the flat side, and then gently press the second half of the cookie to create a sandwich. Serve and enjoy!
Notes
Butter - If using unsalted butter, add ⅛ teaspoon fine salt or ¼ teaspoon kosher salt.
Shaping Cookie Dough - If you do not have a small cookie scoop, you can divide the dough into 4 equal pieces, roll into a skinny log, and then cut into small pieces. You can also use a teaspoon to scoop out the dough balls. It will just take a little longer. If you are using a kitchen scale, each dough ball is about 8 grams each.
Storage - You can store these cookies in an airtight container, in a cool place for up to a week. For prolonged storage, keep in a freezer bag in the freezer for up to 2 months. Let it come to room temperature before serving.
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