Best 8 Gianduia Sandwich Cookies Chocolate Hazelnut Recipes

CHOCOLATE-HAZELNUT SANDWICH COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Spread the hazelnuts on a small baking sheet and bake until lightly browned, about 12 minutes. Let cool. Transfer the hazelnuts to a resealable plastic bag and finely crush with a rolling pin.
• Whisk the crushed hazelnuts with the flour, cinnamon and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Add the egg, then the milk, then the hazelnut liqueur, beating well after each addition. Reduce the mixer speed to low and beat in the flour mixture until just combined (the consistency will be more like a thick batter than a cookie dough).
• Transfer the dough to a large resealable plastic bag. Cut a 1/2-inch opening at one corner. Pipe 1-inch mounds about 1 1/2 inches apart on the prepared pans. Tap each pan on the counter a few times to flatten the mounds slightly. Sprinkle half of the mounds with coarse sugar (these will be the tops).
• Bake, switching the pans halfway through, until the cookies are flattened and the edges are golden, 18 to 22 minutes. Let cool 10 minutes on the pans, then transfer to racks to cool completely. Sandwich the chocolate-hazelnut spread between the cookies.

CHOCOLATE HAZELNUT SANDWICH COOKIES (BACI DI DAMA)

Steps:

• Preheat the oven to 350 degrees.
• In a standing mixer fitted with a paddle attachment, combine the butter and powdered sugar. Beat on medium speed until pale, light and fluffy. Add the vanilla extract, salt and egg. Beat again for 1 minute. Add the flour and hazelnut flour and mix on low until just combined.
• Using a very small ice cream scoop or just scant of 2-teaspoon portions, portion the cookie dough mounds. Roll each one into a small ball in your hand, then place on the baking sheet at least 1 inch apart from each other. The dough should yield about 44 cookies. Bake for 11 to 12 minutes or until just set and barely browned on the bottom. Remove from the oven to cool completely to room temperature.
• Meanwhile, add the chocolate chips to a small microwave-safe bowl. Microwave in 30 second increments, stirring in between, until they are completely melted. Add the chocolate hazelnut spread and mix until completely combined. Allow to cool to room temperature so that it is not runny.
• Using either a piping bag or spoon, dollop just over a teaspoon of the chocolate hazelnut mixture onto the bottom side of half of the cookies. Allow the chocolate to slightly set for about 2 minutes before lightly pressing the second half of the cookie down on top. Allow the cookies to sit undisturbed until the chocolate has set, about 10 minutes.

CHOCOLATE ALMOND SANDWICH COOKIES

Steps:

• For the sandwich cookies: In a large bowl, combine the almond butter, coconut sugar and butter. Using a handheld mixer, beat on medium speed until light and fluffy, about 3 minutes. Add the cocoa powder, baking soda, almond extract, salt and eggs and mix to combine. Fold in the oats and mini chocolate chips. Cover and refrigerate the dough for 1 hour.
• Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Scoop 15 heaping tablespoon-size rounds of dough 1 inch apart on each prepared baking sheet. Bake, rotating the baking sheets halfway through, until the cookies are just set around the edges and still soft in the middle, 10 to 11 minutes. Allow to cool for 10 minutes on the baking sheets before removing to a wire rack to cool completely.
• For the filling: In a medium bowl, combine the cream cheese, powdered sugar, butter, cocoa powder and salt. Using a handheld mixer, beat on medium speed until light and fluffy, about 3 minutes.
• Spread a heaping tablespoon of the filling on the flat side of half of the cooled cookies. Sandwich the remaining half of the cookies, flat side against the filling. Store in the refrigerator and remove 30 minutes before serving.

GIANDUIA

Steps:

• Preheat the oven to 350 degrees F. Spread the hazelnuts out on small baking sheet or in an ovenproof skillet and toast them in the oven until they are a deep toasty brown, about 15 minutes. Remove the hazelnuts from the oven and set aside to cool completely.Melt the chocolate in a heatproof medium bowl set over a pot of simmering water over medium-low heat, stirring often.If serving the Gianduia immediately, place your bread in a 350 degrees F oven for 12 minutes.
• Grind the hazelnuts with the sugar in a food processor to a fairly smooth, buttery paste.
• Once the chocolate is completely melted, remove it from the heat and whisk in the cream and butter. Stir in the ground hazelnuts. The gianduia will thicken and become soft and peanut butter-like as it cools. Pour the mixture into small jars, or store in a container with a tight-fitting lid.
• Serve the gianduia with rustic slices of buttered toast.

GIANDUIA SANDWICH COOKIES (CHOCOLATE-HAZELNUT)

Steps:

• Preheat oven to 375°F.
• Mix 1/2 cup Nutella and the egg with an electric mixer until well combined. Slowly add 1 cup of flour until a wet dough is formed. Transfer the dough to a flour-dusted board.
• Knead gently, adding a bit more flour if necessary; dough will be sticky. Roll dough into 18 balls, flouring your hands as needed to make rolling easier. Place on parchment-lined baking sheet, several inches apart.
• Bake 12 minutes. Let cool 10 minutes. Split cookies in half horizontally using a sharp, serrated knife (see note below). Spread bottom with 1 teaspoon Nutella, replace top and press firmly. Let cool completely. Store in a tightly covered tin.
• Note on flour: I didn't have self-rising cake flour, so I mixed 1 1/2 teaspoons baking powder and 1/2 teaspoon salt with regular cake flour before adding it.
• Note on splitting the cookies: I had a problem with a couple of the cookie tops breaking a bit when I first started cutting them. I then tried it this way and had no more problems: turn the cookie on its side and carefully score the entire outside edge while turning it like a wheel, then gently cut the rest of the way through the middle.

GIANDUIA (GIANDUJA) (NUTELLA) (CHOCOLATE HAZELNUT SPREAD)

Steps:

• Heat an oven to 150c (300f)
• Roast the hazelnuts for about 7 minutes and then roll them together between a teatowel to remove the skins, if you cannot get the skin off some you may need to bake them a little more but do not burn them, it is important to get almost all of the skin off the nuts.
• In either a coffee blender, spice blender, small food processor or blender add the skinned nuts and blend until you have a very fine powder, the more fine the better.
• Add in the oil and powdered sugar and blend thoroughly.
• Melt the chocolate either in a double boiler, or a microwave at 50% power for 1 minute, stirring and remicrowaving for 30 seconds at a time until it is completely melted.
• Add the hazelnut mix to the chocolate mix and stir in thoroughly, the mix will keep in the fridge for several weeks.

GIANDUIA CHOCOLATES

Steps:

• Lightly oil an 8-inch square baking pan and line with plastic wrap, allowing a 2-inch overhang.
• Toast and skin hazelnuts. In a food processor pulse hazelnuts until finely chopped, about 30 seconds. Chop chocolates into 1/4-inch pieces, reserving 1 slightly mounded tablespoon bittersweet chocolate for tempering. In a double boiler or a metal pan set over a saucepan of barely simmering water melt three fourths of chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and add remaining chocolate in 2 or 3 batches, stirring until smooth and allowing each batch to melt before adding next.
• When all of chocolate is melted, test its temperature: Put a dab of chocolate on the inside of your lower lip; it should be slightly cooler than your body temperature. If chocolate is too warm, add reserved chocolate, stirring until smooth.
• Stir hazelnuts and hazelnut butter into chocolate until combined well and spread mixture in pan. Chill confection, covered with plastic wrap, until firm, at least 2 hours. Lift confection out of pan and peel off plastic wrap. On a cutting board with a sharp large knife cut confection lengthwise into 1-inch strips and cut strips crosswise into 1-inch squares. Chocolates keep, covered and chilled, 1 month.

GIANDUIA SANDWICH COOKIES (CHOCOLATE-HAZELNUT)

Steps:

• 1. Preheat oven to 375°F. 2. Mix 1/2 cup Nutella and the egg with an electric mixer until well combined. Slowly add 1 cup of flour until a wet dough is formed. Transfer the dough to a flour-dusted board. 3. Knead gently, adding a bit more flour if necessary; dough will be sticky. Roll dough into 18 balls, flouring your hands as needed to make rolling easier. Place on parchment-lined baking sheet, several inches apart. 4. Bake 12 minutes. Let cool 10 minutes. Split cookies in half horizontally using a sharp, serrated knife (see note below). Spread bottom with 1 teaspoon Nutella, replace top and press firmly. Let cool completely. Store in a tightly covered tin. 5. Note on flour: I didn't have self-rising cake flour, so I mixed 1 1/2 teaspoons baking powder and 1/2 teaspoon salt with regular cake flour before adding it. 6. Note on splitting the cookies: I had a problem with a couple of the cookie tops breaking a bit when I first started cutting them. I then tried it this way and had no more problems: turn the cookie on its side and carefully score the entire outside edge while turning it like a wheel, then gently cut the rest of the way through the middle.