Description
Delight in these Hazelnut Shortbread Sandwich Cookies featuring a crisp, gluten-free base filled with a luscious milk chocolate ganache. Perfectly toasted hazelnuts add a rich nutty flavor, complemented by a smooth and creamy chocolate filling, making these cookies an irresistible treat for any occasion.
Ingredients
Shortbread Cookies
- 90 g (⅔ cup) hazelnuts
- 120 g (1 stick + ½ tbsp) unsalted butter, softened
- 75 g (¼ cup + 2 tbsp) light brown soft sugar
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- 210 g (1¾ cups) plain gluten-free flour blend
- ¾ tsp xanthan gum (omit if your flour blend includes it)
- ¼ tsp salt
Milk Chocolate Ganache
- 150 g (5.3 oz) milk chocolate, chopped
- 100 g (⅓ cup + 1½ tbsp) double/heavy cream
Instructions
- Toast and grind hazelnuts: Preheat the oven to 160°C (320°F). Toast the hazelnuts on a baking tray for 10–12 minutes. Once cooled, rub off the skins using a clean kitchen towel and finely grind the nuts in a food processor.
- Cream butter and sugar: In a large bowl, cream together the softened butter and light brown soft sugar until light and fluffy. Mix in the vanilla bean paste or extract evenly.
- Make the dough: Add the ground hazelnuts, gluten-free flour blend, xanthan gum (if using), and salt to the butter mixture. Mix until a soft dough forms, ensuring all ingredients are well incorporated.
- Roll and chill the dough: Roll the dough between sheets of parchment paper to about 5mm thickness. Place the rolled dough in the refrigerator and chill for 30 minutes to firm up.
- Cut and bake cookies: Cut the chilled dough into rounds using a cookie cutter or glass. Arrange the rounds on a lined baking tray and bake in the preheated oven for 10–12 minutes, or until the edges are just golden. Remove and cool completely on a wire rack.
- Prepare the ganache: Gently heat the double/heavy cream until steaming but not boiling. Pour the hot cream over the chopped milk chocolate and let sit for 2–3 minutes. Stir gently until the mixture is smooth and glossy. Allow the ganache to cool and thicken to a spreadable consistency.
- Assemble the sandwich cookies: Once the cookies are fully cooled, spread a spoonful of the thickened chocolate ganache on the flat side of one cookie and sandwich it with another. Press gently to adhere and let the ganache set before serving.
Notes
- Ensure the hazelnuts are completely cooled before grinding to avoid oily or clumpy nut meal.
- If your gluten-free flour blend includes xanthan gum, omit additional xanthan gum to prevent a gummy texture.
- Chilling the dough is essential for easier handling and to maintain the shape during baking.
- Use parchment paper to roll the dough for easy transfer and clean work surface.
- Store the sandwich cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
