Gianduia Sandwich Cookies Chocolate Hazelnut
Indulge in the irresistible charm of Gianduia Sandwich Cookies, a delectable fusion of buttery shortbread and velvety chocolate hazelnut spread. These cookies boast a tender, melt-in-your-mouth texture, perfectly complemented by the rich creaminess of the dark chocolate hazelnut filling (think Nutella!) and the delightful crunch of toasted hazelnuts. With just 25 minutes of prep time and 12 minutes of baking, these sandwich cookies are an effortless yet elegant treat for any occasion. Perfectly dusted with powdered sugar, they make a stunning dessert or sweet snack that pairs beautifully with coffee or tea. Whether you’re hosting guests or craving a sophisticated homemade treat, these Gianduia Sandwich Cookies are sure to impress.
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Recipe Information
Ingredients
- 240 grams all-purpose flour
- 200 grams unsalted butter, softened
- 80 grams powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 200 grams dark chocolate hazelnut spread (e.g., Nutella)
- 50 grams hazelnuts, toasted and finely chopped
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a mixing bowl, cream the softened butter and powdered sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the vanilla extract and a pinch of salt to the bowl, mixing until fully incorporated.
Gradually add the all-purpose flour to the wet mixture, mixing on low speed until the dough comes together.
Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for 30 minutes to allow it to firm up.
Roll out one portion of the dough on a lightly floured surface to about 6 mm (1/4 inch) thick. Using a round or fluted cookie cutter, cut out cookies and transfer them to the prepared baking sheets. Repeat with the remaining dough, gathering scraps and re-rolling as needed.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden. Allow the cookies to cool completely on a wire rack.
Once the cookies are cool, spread about 1-2 teaspoons of chocolate hazelnut spread on the flat side of half the cookies. Sprinkle finely chopped toasted hazelnuts onto the spread for extra texture and flavor.
Top with the remaining cookies to form sandwiches, gently pressing to adhere.
Optional: Dust the assembled cookies with powdered sugar for a decorative touch before serving.
Store the cookies in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 20 mg | 1% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 16.3 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 118 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
