Hazelnut Sandwich Cookies with Chocolate and Jam will make a great addition to your holiday table. You can’t go wrong with chocolate and hazelnuts.
Giada, what happened to your recipe?
Chocolate and hazelnuts are one of my favorite combinations. I was thinking back to past Christmas celebrations and these hazelnut sandwich cookies almost immediately came to mind.
If my memory serves me well, we used a recipe from Giada De Laurentiis. For the life of me, I could not find this recipe.
I recall making a sugar cookie dough and folding hazelnuts into it, but that’s about all I remember. I decided to do a little research and recreate the recipe my own way.
Recipe Testing Revelations
I tested four different versions of this hazelnut cookie. Then I tested the difference pre and post jam.
First, I was all about cookie #4 and then I was all about cookie #1. Let’s just say, I ate a lot of cookies in the process. January will be all about the kale and quinoa.
I was so pressed to choose my favorite cookie, I actually decided to include two variations of the dough on my recipe card. The first featured cookie ended up being my favorite after sitting one day with the jam.
Crumbly vs Tender
I decided to include two variations of the hazelnut cookie recipe so you guys could choose your favorite to make based on your own preferences. Lets compare and contrast.
Crumbly Cookie (my featured recipe)
- Crisp & crumbly texture
- Dough made entirely in food processor
- A bit difficult to roll out. Cracks and breaks easily.
- Absorbs more of the jam/becomes one with jam after one day
- Maintains more of a crisp/crumbly texture even for days after being filled with jam
Tender Cookie (included in notes section)
- Sugar cookie like texture. Somewhat crisp when first baked and tender on inside.
- Traditional method of creaming butter and sugar, adding eggs, etc.
- Easy to roll out. The eggs help bind the dough together.
- My favorite cookie pre-jam.
- Absorbs less jam/becomes one with jam after one day
- Takes on soft tender texture one day after being filled with jam
No matter what your preferences are, I got you covered here. You can even change up the jam filling if you’d like. I like how the apricot and fig jams work with the hazelnuts and chocolate, but could also see a plum jam or raspberry jam being nice.
More Cookie Recipes Here:
- Chocolate Crinkle Cookies
- Peanut Butter Chocolate Chip Cookies
- Brown Butter Chocolate Chip Cookies
- Chocolate Peppermint Whoopie Pies
- Chewy Ginger Molasses Cookies
- Chocolate Dipped Coconut Macaroons
- Linzer Cookies with Strawberry Rose Jam
- Lemon Lavendar Shortbread Cookies
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Hazelnut Sandwich Cookies with Chocolate and Jam
- Total Time: 1 hour 30 minutes
- Yield: 2 dozen sandwich cookies 1x
Description
Hazelnut Sandwich Cookies with Chocolate and Jam will make a great addition to your holiday table. You can’t go wrong with chocolate and hazelnuts.
Ingredients
- ¾ cup + 3 tbsp hazelnuts, toasted and skinned
- ¾ cup granulated sugar
- 2 ¼ cup all-purpose flour
- ½ tsp kosher salt
- 2 sticks unsalted butter, softened at room temperature
- 1 tsp vanilla extract
Filling:
- ¾ cup jam of choice (I used apricot and fig)
Dip:
- 4.5oz bittersweet chocolate
Instructions
- Grind nuts: Place 3 tablespoons of nuts in food processor and pulse until finely chopped. Remove and reserve for later. Place remaining ¾ cup nuts in a food processor with 1 tablespoon of the sugar. Pulse until finely ground.
- Add dry ingredients: Add remaining sugar, flour and salt to processor, and pulse until combined.
- Add wet ingredients: Add butter and vanilla and pulse until a dough forms. Remove from food processor, and shape into a two disks. Cover with plastic wrap and refrigerate at least 30 minutes or until firm. You can also refrigerate the dough up to 2-3 days, and allow it to sit out on counter for about 15 minutes before rolling out.
- Roll & punch: On a lightly floured surface, roll dough to ⅛ inch thick. The dough may crack easily, but just push together as needed, and roll out carefully. Punch out rounds using a 2 ½ inch cutter. Carefully transfer rounds to a parchment lined baking sheet, spacing dough about 1 inch apart. Re-roll dough and repeat. Refrigerate dough again if too warm to work with. Place baking sheets with cut-outs in the fridge for at least 10 minutes before baking.
- Bake: Preheat oven to 350°F while dough is chilling. Bake cookies on center rack of oven for 14-16 minutes or until golden brown. You can also use the upper and lower third racks and rotate cookies half way through cooking. Cool for 5 minutes on baking sheet and then transfer to wire rack to cool completely.
- Fill: When cookies cool, spread 1 ½ teaspoons of jam on half of the cookies and top to form into sandwiches.
- Temper chocolate: Finely chop 3 oz of chocolate, keeping ½ ounce whole. Fill a small pot with 2 inches of water and warm on stove over medium heat. Place 3 oz of chopped chocolate in a bowl large enough to sit over pot of water without touching bottom. Place bowl over simmering water and stir frequently until chocolate is about 80% melted. Remove from heat and continue to stir until smooth. Add ½ ounce chunk of chocolate to further cool mixture and continue to stir until chocolate is no longer hot to the touch.
- Dip and Serve: Dip the cookie sandwiches half way into chocolate and transfer to a parchment-lined baking sheet to set up. After dipping every 3-4 sandwiches, top with reserved chopped hazelnuts before chocolate sets up too much. If your chocolate is not setting up, place in fridge until set. Enjoy.
Notes
ALTERNATIVE RECIPE FOR MORE TENDER/EASIER TO ROLL OUT COOKIE:
- Mix together ground hazelnuts, flour, salt and ½ teaspoon baking powder in a bowl.
- Cream together softened butter and sugar in stand mixer fitted with paddle attachment for 5 minutes. You can also use a bowl and handheld beaters or a regular whisk.
- Add one large egg and beat until combined. Add one egg yolk and vanilla extract, and combine.
- Add dry ingredients in two additions, mixing over low speed to just combine.
- Continue with instructions from above, using slightly less than 1 ½ teaspoon of jam per cookie sandwich, as these cookies won’t absorb as much moisture.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 210
- Sugar: 13g
- Sodium: 58mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
These were AMAZING!! I made two batches for a cookie party I hosted with friends. These were definitely winners and I may have eaten four of them the next day (whoops)!
I had them in the oven for 15 minutes and that created the perfect golden brown tinge. I added dried lavender as well as the hazelnut crumple on top for a little something extra. This recipe is perfect (the hazelnuts were a pain to skin, but well worth it in the end). For sure making these again in the future!
Thank you SO much for this comment, Kiele! This makes me so happy to hear! Your additions sound so tasty!! And I also agree about the hazelnuts lol.
These look so delicious and SO beautiful!
Thanks so much, Nicole!
Wow these look amazing. You put a lot of work into this recipe.
Thank you, Kamini 🙂
YUM!!! Hazelnut cookies AND dipped chocolate?! How have I never had these yet! Will definitely be adding this to my “to bake” list!
You’re gonna love them, Ambreen!
Beautiful photography and cookies are looking so good!
Thank you, Deeksha 🙂
Christmas cookies are all done for this year but this one is at the top of the list for next year. Hazelnut cookies are my favourite (well along with chocolate, chocolate chip) and these ones are just outrageous. I’m in the crumbly camp too!
That’s awesome!! I bet you’re baking some delicious cookies this year! I definitely already have a list going for next year too 🙂
Fantastic cookies Sabrina ????
Thank you 🙂