There’s something truly special about these Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache: each bite is tender, nutty, and lusciously filled with silky chocolate. This recipe takes classic shortbread to a whole new level, blending toasted hazelnuts in the dough and sandwiching the crisp, buttery rounds together with a dreamy milk chocolate ganache. Whether they’re for an elegant holiday spread or just a treat with your afternoon coffee, these little gems are bound to become a favorite—one that’s both delightfully simple and irresistibly impressive.
Ingredients You’ll Need
The beauty of Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache is how a handful of pantry staples transform into something extraordinary. Every ingredient here is thoughtfully chosen—not only for flavor, but for its texture and the way it brings the cookies together.
- Unsalted butter, softened: Gives the shortbread its melt-in-your-mouth texture and rich flavor—use high-quality butter for the best results.
- Powdered sugar: Adds gentle sweetness while keeping the cookies ultra-tender and crumbly.
- Vanilla extract: Just a splash enhances both the hazelnut and chocolate notes beautifully.
- All-purpose flour: The structural backbone of the cookie, resulting in just the right amount of crispness.
- Finely ground toasted hazelnuts: These bring a deep, nutty aroma and noticeable richness throughout the dough.
- Salt: A pinch sharpens every other flavor—don’t skip it!
- Milk chocolate chips or chopped milk chocolate: For the creamy ganache filling that offers a lighter, sweeter chocolatey touch.
- Heavy cream: Melds with the chocolate for a ganache that’s impossibly smooth and spreadable.
How to Make Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache
Step 1: Prepare and Chill the Dough
Start by creaming the softened butter and powdered sugar together in a large mixing bowl; this step ensures the cookies bake up perfectly tender and even. Once the mixture is light and fluffy, beat in the vanilla extract. In a separate bowl, whisk together the flour, finely ground toasted hazelnuts, and salt. Gradually work these dry ingredients into the buttery mixture, mixing until a soft, slightly sticky dough comes together. Divide the dough in half, pat each half into a disk, and wrap them tightly in plastic wrap. Chilling for about 30 minutes makes the dough much easier to roll and helps those tasty hazelnut flavors meld beautifully.
Step 2: Roll and Cut the Cookies
After chilling, lightly flour your work surface and rolling pin. Take one disk of dough at a time and roll it out to about 1/4-inch thickness—thin enough for a delicate bite, but sturdy enough to hold the ganache. Use a small round or fluted cookie cutter to shape each cookie; get creative! Arrange the cookies on a parchment-lined baking sheet with a little space in between for even baking. If you like ultra-crisp edges, chill the cut-out cookies on the sheet for another 10 minutes before baking.
Step 3: Bake to Perfection
Preheat your oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes, watching for the edges to turn just barely golden. Keep a close eye—shortbread can go from golden to overdone quickly. Once baked, cool the cookies completely on a wire rack; patience here is important, so the ganache filling won’t melt and slide off later.
Step 4: Make the Milk Chocolate Ganache
While the cookies cool, begin your ganache by heating the heavy cream in a small saucepan until it’s just starting to simmer—don’t let it boil. Pour the hot cream over the milk chocolate chips (or chopped chocolate) in a heatproof bowl. Let it sit for two minutes so the chocolate softens evenly. Then gently stir using a spatula or whisk until the mixture is smooth, silky, and glossy. Set it aside, letting it cool to a thick, spreadable texture.
Step 5: Assemble the Sandwich Cookies
Once the cookies and ganache are ready, it’s time for the most satisfying part! Pair off the cookies by size and spread or pipe the ganache onto the flat side of half your cookies. Top each with a second cookie to create a stack. Set assembled cookies aside to let the ganache firm up. For an extra flourish, dust the tops with a little powdered sugar once set.
How to Serve Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache
Garnishes
For that final restaurant-worthy touch, dust your Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache with powdered sugar or a light sprinkle of cocoa powder. A few chopped toasted hazelnuts on the plate or even a drizzle of melted chocolate amps up the wow factor.
Side Dishes
These cookies are undeniably rich on their own, so they’re perfect served alongside fresh fruit—think strawberries, raspberries, or even orange segments to brighten things up. For a dreamy dessert spread, pair them with vanilla ice cream or a simple whipped cream.
Creative Ways to Present
Get playful with presentation by stacking the sandwich cookies in a decorative tin or box, making them a stunning edible gift. Serve them in mini cupcake liners for a polished look, or arrange in concentric circles on a pretty platter for a party table highlight. For extra festive flair, tie a few cookies together with twine or ribbon!
Make Ahead and Storage
Storing Leftovers
Unfilled cookies keep beautifully in an airtight container at room temperature for up to 5 days; simply add the ganache right before serving for maximum crispness. Once assembled, store cookies in a single layer in an airtight container—between sheets of parchment—to prevent sticking. They’ll stay fresh for about 2 to 3 days.
Freezing
Both the cookie rounds and the finished sandwich cookies freeze well! Freeze unfrosted cookies in a zip-top bag for up to 2 months, then thaw at room temperature. Assembled Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache can be frozen, but let them warm up fully before serving to ensure the ganache is pleasantly creamy again.
Reheating
No need to reheat these cookies; in fact, they’re at their best at room temperature. If frozen, let them defrost naturally on the counter for an hour or so. If you want to serve them slightly warm and ultra-melty, pop them in a very low oven (about 200°F/90°C) for just a few minutes, keeping a close eye.
FAQs
Can I make these cookies in advance for a party?
Absolutely! Prepare the shortbread cookies a day or two ahead and store them in an airtight container. Fill them with ganache on the day of your event for cookies that taste fresh and have the best texture.
What if I don’t have hazelnuts?
You can swap in finely ground almonds, pecans, or walnuts if you’re in a pinch—the flavor will be different, but still delicious. Keep in mind that the key signature of Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache is the distinctive nutty depth from hazelnuts, so try to use them if you can!
Can I use dark chocolate for the ganache?
Definitely! A dark chocolate ganache brings a bolder, less sweet taste that pairs beautifully with the buttery cookies and aromatic hazelnuts. Use the same quantity of chocolate and cream; just know the flavor profile will be a bit richer.
Why did my ganache turn out too runny or thick?
Ganache texture depends on your chocolate-to-cream ratio. If it’s too runny, let it cool a bit longer or stir in more melted chocolate. If it’s too thick, gently rewarm and add a splash more cream. The goal is a smooth, spreadable filling for your Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache.
How do I toast and grind hazelnuts?
To toast hazelnuts, spread them on a baking sheet and bake at 350°F (175°C) for 8 to 10 minutes or until fragrant. Once cool, rub them in a kitchen towel to remove papery skins, then pulse them in a food processor until very finely ground—just don’t over-process or you’ll make hazelnut butter!
Final Thoughts
The joy of baking Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache comes from both the process and the incredible results. They’re a perfect blend of homemade comfort and show-stopping elegance, so don’t wait for a special occasion—give them a try and see why they’re sure to win over anyone lucky enough to share them with you!
Print
Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 15 minutes (including chilling and setting)
- Yield: 18 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: European-Inspired
- Diet: Vegetarian
Description
Indulge in these decadent Hazelnut Shortbread Sandwich Cookies filled with creamy milk chocolate ganache. Perfect for special occasions or a sweet treat any day!
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup finely ground toasted hazelnuts
- 1/4 teaspoon salt
For the Ganache Filling:
- 1/2 cup milk chocolate chips or chopped milk chocolate
- 1/4 cup heavy cream
Instructions
- Preheat oven and prepare baking sheet: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream together softened butter and powdered sugar until smooth and fluffy. Mix in vanilla extract.
- Prepare dough: In a separate bowl, whisk together flour, ground hazelnuts, and salt. Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms. Divide the dough in half, shape into discs, wrap in plastic, and chill for 30 minutes.
- Roll out dough and bake: On a lightly floured surface, roll dough to 1/4-inch thickness. Cut out cookies and bake for 10–12 minutes until lightly golden. Cool on a wire rack.
- Make ganache: Heat cream, pour over chocolate, let sit, then stir until smooth. Let cool to a spreadable consistency.
- Assemble cookies: Spread or pipe ganache onto half the cookies, top with remaining cookies to form sandwiches. Allow to set before serving.
Notes
- Cookies can be stored unfilled for up to 5 days and filled just before serving.
- You can dust the tops with powdered sugar for a pretty finish.
- Dark chocolate ganache can be used for a richer flavor.
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