These hazelnut cookies feature a chocolate truffle filling and are drizzled with a chocolate glaze.
- 1¼ cup shelled hazelnuts
- 2 sticks unsalted butter, softened
- 1 cup sugar
- ½ teaspoon salt
- 1 whole egg plus 1 yolk
- 2 teaspoons vanilla
- 2½ cups all purpose flour, plus extra for work surface
- ¼ teaspoon baking powder
- 1 cup whipping cream
- 9 oz. milk chocolate, chopped
- 5 oz. semisweet chocolate, chopped
- 8 oz. semisweet chocolate chips
- Heat oven to 350°F.
- Roast hazelnuts on baking sheet 10 to 12 minutes, until golden brown. Rub briskly while still warm in towel to remove skins. Place cooled nuts in food processor; process until finely ground and set aside.
- In bowl of electric mixer, beat butter, sugar and salt until light and fluffy. Beat in egg, yolk, and vanilla; add nuts and mix until blended. Combine flour and baking powder; add to nut mixture, beating on low speed until just mixed.
- Divide dough in half, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour.
- Preheat oven to 375°F. Lightly flour work surface.
- Using 1/2 of a disc of dough, roll dough to 1/8 inch thick. Cut dough into shapes using small cookie cutters. Place cookies 1/2-inch apart on parchment lined or ungreased baking sheet. Bake until edges are golden, and cookies are set, about 7-8 minutes. Cool on sheet for 1 minute, and then transfer cookies to wire rack to cool completely. Repeat process with remaining dough.
- In a small heavy sauce pan, heat cream over medium heat to just boiling. Pour over chocolate in mixing bowl, (not plastic). Stir vigorously until chocolate is melted and smooth.
- Chill uncovered in refrigerator for 40 minutes, beating occasionally until ganache thickens and is spreadable.
- Spread filling 1/8-inch thick on flat side of cookie and place another cookie on top, sandwich style.
If ganache thickens too much before you finish, just set bowl in a larger bowl of hot water and stir.
- Decorate cookies by melting semisweet chocolate and piping it back and forth across tops of cookies.
- Place sheets of cookies in freezer for 10 minutes until chocolate is set.
- This recipe was modified from a recipe I got from Gourmet Magazine.
- These cookies will keep at room temperature for up to 3 days, 5-7 days in fridge, or 3 months in freezer.