There is something utterly irresistible about a tender, nutty shortbread cookie paired with luscious milk chocolate ganache, and that’s exactly what makes this Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache Recipe an absolute treasure in the world of homemade treats. Imagine crisp yet crumbly cookies, rich with the warm, toasty flavor of hazelnuts, perfectly complemented by a silky, creamy ganache that melts in your mouth with every bite. Whether you’re baking for a cozy afternoon tea or a special celebration, these cookies are a guaranteed crowd-pleaser that bring joy with each sandwich-style bite.

Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache Recipe - Recipe Image

Ingredients You’ll Need

All the ingredients in this Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache Recipe are simple but crucial, each adding its own magic to the final flavor and texture. From toasted hazelnuts providing nuttiness and crunch to the silky butter that creates that dreamy shortbread crumb — every component plays a starring role.

Hazelnuts (90 g / ⅔ cup): Toasted to bring out their natural nutty sweetness and finely ground for perfect texture in the dough.
Unsalted butter (120 g / 1 stick + ½ tbsp): Softened to creamy perfection, it’s the secret behind the cookie’s tender crumb.
Light brown soft sugar (75 g / ¼ cup + 2 tbsp): Adds a hint of caramel flavor and helps keep the shortbread moist.
Vanilla bean paste (½ tsp) or vanilla extract (1 tsp): Gives a lovely fragrant depth to the dough.
Plain gluten-free flour blend (210 g / 1¾ cups): Creates a delicate, melt-in-your-mouth cookie base without gluten worries.
Xanthan gum (¾ tsp): Optional, used if your flour blend doesn’t already have it, for binding and structure.
Salt (¼ tsp): Balances sweetness and enhances all other flavors.
Milk chocolate (150 g / 5.3 oz): Chopped for a smooth, creamy ganache.
Double or heavy cream (100 g / ⅓ cup + 1½ tbsp): Heated and combined with chocolate to form the decadent ganache filling.

How to Make Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache Recipe

Step 1: Toast and Prepare Hazelnuts

Start by preheating your oven to 160°C (320°F). Spread the hazelnuts on a baking tray and toast them for 10 to 12 minutes, until fragrant and golden. Once they’re cool enough to handle, use a clean kitchen towel to rub off the skins — this little step makes a huge difference in flavor and texture. Then, finely grind them in a food processor until almost like a sandy powder.

Step 2: Cream Butter and Sugar

In a large bowl, combine the softened butter and light brown sugar. Beat them together until the mixture is light, fluffy, and beautiful — this is the magic that brings a melt-in-your-mouth softness to the shortbread. Add in the vanilla bean paste or extract and mix to infuse that warming vanilla aroma throughout the dough.

Step 3: Mix in Dry Ingredients

Now, gently fold in the ground hazelnuts, gluten-free flour blend, xanthan gum (if you’re using it), and salt. Mix just until everything comes together into a soft dough, being careful not to overwork it to keep your shortbread tender and crumbly.

Step 4: Roll and Chill the Dough

Place your dough between two sheets of parchment paper and roll out to about 5 mm thickness — thin enough for delicate cookies but thick enough to hold that dreamy filling. Pop the rolled dough in the fridge for about 30 minutes; chilling helps the dough firm up so your cookies hold their shape perfectly when baked.

Step 5: Cut and Bake the Cookies

Remove the chilled dough from the fridge and use a round cookie cutter to cut out your cookies. Arrange them on a lined baking tray and bake at 160°C (320°F) for 10 to 12 minutes, just until the edges are lightly golden. Let the cookies cool completely on the tray — patience here pays off with the best texture!

Step 6: Prepare the Milk Chocolate Ganache

While the cookies cool, gently heat the double cream until steaming but not boiling. Pour it over the chopped milk chocolate and let it sit undisturbed for 2 to 3 minutes. Then, stir slowly until the ganache is silky smooth and glossy. Allow it to cool until it thickens enough to spread easily onto your cookies.

Step 7: Assemble the Sandwich Cookies

Take one cookie, spread a generous spoonful of the milk chocolate ganache on the flat side, and sandwich it carefully with another cookie. Press gently so the ganache reaches the edges but doesn’t overflow. Set aside to allow the ganache to set before serving or storing.

How to Serve Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache Recipe

Garnishes

To give your cookies an elegant finishing touch, sprinkle a few crushed toasted hazelnuts on top of the ganache before it sets or dust gently with cocoa powder. Freshly grated chocolate or a light dusting of powdered sugar can add a touch of sophistication and visual appeal.

Side Dishes

These cookies pair beautifully with a warm cup of coffee or tea, especially a nutty hazelnut blend or a creamy latte that echoes the richness of the shortbread and ganache. For cooler days, a glass of cold milk is a classic companion that complements the sweet, buttery flavors perfectly.

Creative Ways to Present

Try stacking the cookies on a pretty plate with little edible flowers or fresh berries for a festive centerpiece. Presenting them in a rustic wooden box lined with parchment paper makes a charming gift. You can also serve them alongside a small bowl of warm ganache for dipping, adding a playful twist.

Make Ahead and Storage

Storing Leftovers

Once assembled, keep your Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache Recipe in an airtight container at room temperature. They’ll stay fresh and luscious for up to five days, making them perfect to prepare ahead for gatherings or sweet cravings anytime.

Freezing

You can freeze the individual cookies before assembling to make the process easier on the day you want to serve them. Just wrap them tightly in cling film and place in a freezer-safe container for up to one month. Thaw fully at room temperature before adding the ganache filling.

Reheating

These cookies are best enjoyed at room temperature to appreciate the buttery shortbread and smooth ganache. If you prefer a slightly warm treat, gently heat them for just a few seconds in the microwave, but be careful not to melt the ganache too much.

FAQs

Can I use regular flour instead of gluten-free flour blend?

Absolutely! You can substitute with all-purpose flour if you don’t need the recipe to be gluten-free. Just keep the same measurements and omit the xanthan gum unless your flour requires it.

Is it possible to make these cookies dairy-free?

Yes! Try replacing the butter with a dairy-free alternative like margarine or coconut oil and use a dairy-free chocolate and plant-based cream for the ganache to keep that same rich, creamy filling.

How do I prevent the hazelnuts from making the dough gritty?

Grinding the toasted hazelnuts finely in a food processor until almost powdery ensures a smooth cookie texture without that gritty bite. Be careful not to over-process into nut butter though!

Can I make the ganache in advance?

You can prepare the ganache a day ahead and refrigerate it covered. When ready to use, bring it back to room temperature and stir to a spreadable consistency before assembling the cookies.

What is the best way to store these cookies for gifting?

Place the cookies in a decorative tin lined with parchment paper. Layer them between sheets of parchment to keep each sandwich intact and fresh. They’ll make a beautiful and thoughtful homemade gift.

Final Thoughts

If you’re yearning for a cookie experience that balances buttery richness, nutty warmth, and smooth chocolate indulgence, you really must give this Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache Recipe a try. It’s one of those delightful homemade treasures that reminds you how magical baking can be — simple ingredients coming together to create pure happiness. Share them with friends, savor them with tea, or enjoy them as a little moment of bliss just for yourself.