Cocoa Hazelnut Shortbread with Nutella

I’m a sucker for anything hazelnut-y. Meaning I might not be very crazy about hazelnut as nut, but I always have a hard time resisting a bar of hazelnut chocolate, a cup of hazelnut latte, a slice of hazelnut cake…

These cookies are good as they are. With Nutella sandwiched in-between, I wasn’t able to resurface after I took three in a row.

Ingredients (about 20 sandwich cookies):
1 3/4 cups all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
1/2 cup packed brown sugar
2 stick plus 2 tablespoons unsalted butter, softened
2 teaspoons instant hazelnut coffee granules or regular coffee granules
1 cup Nutella

Directions:
Preheat oven to 300F. Line 2 baking trays with parchment paper.
In a large bowl, sift the flour, cocoa powder, baking soda and salt.
In another bowl, cream the sugars, butter and coffee granules with a hand mixer until light and fluffy.
Gradually add the flour mixture to the creamed mixture and beat just until just incorporated. Scrape down the sides of the bowl as needed.
Cover and refrigerate for an hour.
On a lightly floured surface, roll out to 1/4 inch thickness. Cut with floured 2-inch cookie cutters. Bake the cookies for 20 minutes, rotating the baking sheets halfway through the baking time.
Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
To assemble the cookies, spoon a teaspoon of Nutella into the centre of one cookie. Place another cookie on top of the cream. Lightly press to evenly push the filling to the outside of the cookie. Continue this process until all the cookies have been sandwiched.

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