Ingredients Jump to Instructions ↓

  1. 1 cup butter, softened

  2. 1-1/4 cups sugar

  3. 1 egg

  4. 1 egg yolk

  5. 4 teaspoons instant espresso granules

  6. 2 teaspoons vanilla extract

  7. 2-1/2 cups all-purpose flour

  8. 1/2 teaspoon salt

  9. 1/2 teaspoon baking powder

  10. 1 cup finely ground hazelnuts FILLING:

  11. 1-3/4 cups semisweet chocolate chips, divided

  12. 1-1/4 cups milk chocolate chips

  13. 1 cup heavy whipping cream

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, yolk, espresso granules and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well. Stir in hazelnuts. Divide dough into thirds; flatten each portion into a circle. Wrap each in plastic wrap; refrigerate for 1 hour or until easy to handle. On a lightly floured surface, roll out one portion of dough to 1/8-in. thickness. Cut with a floured 1-1/2-in. cookie cutter; place 1/2 in. apart on ungreased baking sheets. Repeat with remaining dough; chill and reroll scraps. Bake at 375° for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool. For filling, place 3/4 cup semisweet chocolate chips and milk chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Refrigerate for 1-1/2 hours or until filling reaches spreading consistency, stirring occasionally. Spread filling over the bottom of half of the cookies; top with remaining cookies. In a microwave, melt remaining semisweet chips; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container in the refrigerator. Yield: 3 dozen.


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