Hazelnut Espresso Sandwich Cookies
Indulge in the perfect balance of nutty richness and bold coffee flavor with these Hazelnut Espresso Sandwich Cookies. These delectable treats feature buttery, melt-in-your-mouth hazelnut cookies paired with a luscious dark chocolate and espresso ganache filling. The cookies are infused with ground hazelnuts for a toasty, nutty depth and are perfectly complemented by the smooth espresso-spiked ganache that brings a subtle kick to every bite. With a crisp exterior and tender interior, these sandwich cookies are easy to make and irresistible to share. Whether you’re baking for a special occasion or treating yourself to a gourmet pick-me-up, these cookies combine the sophistication of hazelnuts, the decadence of chocolate, and the allure of espresso in every delightful bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 teaspoon Vanilla extract
- 1 Egg
- 2 cups All-purpose flour
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking soda
- 1.5 cups Ground hazelnuts
- 6 ounces Dark chocolate, chopped
- 0.25 cup Heavy cream
- 2 teaspoons Espresso powder
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract and egg until well combined.
In a separate bowl, whisk together the all-purpose flour, salt, and baking soda.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the ground hazelnuts until evenly incorporated.
Scoop out tablespoon-sized portions of dough and roll into small balls. Place them 2 inches apart on the prepared baking sheets.
Press each ball gently with the back of a fork to flatten slightly.
Bake in the preheated oven for 10-12 minutes, or until the edges turn golden. Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
To make the espresso ganache filling, heat the heavy cream in a small saucepan until it begins to simmer (do not boil).
Remove the cream from heat and whisk in the espresso powder until dissolved.
Pour the hot cream mixture over the chopped dark chocolate in a heatproof bowl. Let it sit for 1 minute, then stir until smooth. Let the ganache cool to room temperature, or until it thickens to a spreadable consistency.
To assemble the cookies, spread a generous layer of espresso ganache on the flat side of one cookie. Top with another cookie to create a sandwich, pressing gently to adhere.
Repeat with the remaining cookies and ganache. Let the assembled cookies set for 30 minutes before serving.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
6009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 376.2 g | 482% | |
| Saturated Fat | 175.6 g | 878% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 773 mg | 258% | |
| Sodium | 2033 mg | 88% | |
| Total Carbohydrate | 616.2 g | 224% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 347.4 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 476 mg | 37% | |
| Iron | 41.0 mg | 228% | |
| Potassium | 2606 mg | 55% | |
*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.
