Best 7 Hazelnut Espresso Sandwich Cookies Recipes

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Indulge in a delightful symphony of flavors with our Hazelnut Espresso Sandwich Cookies, a culinary masterpiece that tantalizes the taste buds and elevates your coffee breaks to new heights. These exquisite cookies boast a rich and nutty flavor profile, complemented by the invigorating aroma of espresso. Sandwiched between two delicate layers of espresso-infused cookies is a luscious filling made from a combination of creamy hazelnut butter and a hint of espresso powder. The result is a harmonious blend of sweet, nutty, and coffee notes that will leave you craving more. But that's not all! This versatile recipe also offers variations to cater to different preferences, including a decadent chocolate filling and a gluten-free alternative. Dive into the world of hazelnut espresso sandwich cookies and experience a taste sensation that will transport you to coffee shop bliss.

Check out the recipes below so you can choose the best recipe for yourself!

HAZELNUT CHOCOLATE SANDWICH COOKIES



Hazelnut Chocolate Sandwich Cookies image

Provided by Cheryl Norris

Categories     Dessert

Time 1h45m

Number Of Ingredients 10

10 ounces (284 grams) Bob's Red Mill unbleached all-purpose flour
2 ounces (57 grams) Bob's Red Mill hazelnut flour
2 ounces (57 grams) light brown sugar (packed)
2 ounces (57 grams) granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
8 ounces (227 grams) unsalted butter (cold)
10 tablespoons heavy cream
10 ounces milk chocolate
1/2 teaspoon of instant coffee

Steps:

  • Place the all-purpose flour, hazelnut flour, brown sugar, granulated sugar and kosher salt in the bowl of a food processor. Process the dry ingredients for about 20 seconds.
  • Cube the butter into 1-inch cubes and add them to the food processor. Pulse about 30 times until the dough resembles breadcrumbs. Don't let the dough form a call.
  • Pour the dough onto a lightly floured Silpat and knead the dough into a ball. Roll the dough out to 1/4-inch thickness and cut out 2.5-inch circles. Line a baking sheet or flat board with parchment paper and place the cookies on the paper. Prick each cookie with a fork. Chill in the refrigerator for at least 30 minutes or up to 2 days.
  • Preheat the oven to 300°F. Line a half baking sheet with parchment paper. Place the cookies on the sheet 2 inches apart and bake for 20 minutes.
  • Remove the cookies from the oven and let them cool for 5 minutes before moving them to a cooling rack.
  • Chop the chocolate into 1/2-inch or smaller pieces. Place the chopped chocolate in a medium-sized bowl. Heat the cream on medium heat until it just begins to bubble. Be careful not to let the cream bubble over.
  • Remove the cream from the heat and add the instant coffee or espresso to the cream and whisk to combine. Pour the hot cream over the chopped chocolate. Let it sit for 1 minute. Whisk the cream and chocolate until the mixture is smooth.
  • Let the chocolate cool until it is 77°F. Add a decorating tip to an 18-inch pastry bag. I used Ateco #808. Pipe a single layer of milk chocolate ganache on one cookie and place a second cookie on top.
  • The cookies can sit at room temperature for two days. Refrigerate the cookies for up to one week. As the cookies sit with the ganache, the cookies will get soft.

Nutrition Facts : Calories 451 kcal, Carbohydrate 43 g, Protein 4 g, Fat 31 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 58 mg, Sodium 109 mg, Fiber 3 g, Sugar 22 g, UnsaturatedFat 9 g, ServingSize 1 serving

HAZELNUT-ESPRESSO SANDWICH COOKIES



Hazelnut-Espresso Sandwich Cookies image

From the pages of Taste of Home, submitted by Cindy Beberman, these are a wonderfully crisp little cookie with a rich filling sure to please if you're a coffee/hazelnut/chocolate lover! I easily halved the batch and got 30 cookies! To save time, I made the filling before the cookies because it does take awhile to set up and saves time in the long run! *I've made these again since first posting and used Land O Lakes fat free half and half in place of the whipping cream to cut some of the fat/calories/cholesterol a bit and it works just as well without compromising the taste!

Provided by Breezytoo

Categories     Dessert

Time 2h40m

Yield 3 dozen

Number Of Ingredients 13

1 cup butter, softened
1 1/4 cups sugar
1 egg
1 egg yolk
4 teaspoons instant espresso granules
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup finely ground hazelnuts
1 cup heavy whipping cream
1 1/4 cups milk chocolate chips
1 3/4 cups semi-sweet chocolate chips, divided

Steps:

  • In large mixing bowl, cream butter and sugar. Beat in the egg, yolk, espresso granules and vanilla.
  • Combine flour, salt and baking powder; gradually add to creamed mixture mixing 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 inch thickness. Cut with a floured 1 1/2 inch cookie cutter; place 1/2 inch apart on ungreased baking sheet. Repeat with remaining dough.
  • Bake at 375* for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool.
  • FOR FILLING: in small saucepan, bring cream to boil. Remove from heat; stir in milk chocolate chips and 3/4 cup semi sweet chocolate chips until melted. Transfer to a bowl and 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. Melt remaining semisweet chocolate chips; drizzle over cookies.
  • Let stand until set. Store in an airtight container in refrigerator.

Nutrition Facts : Calories 2382.5, Fat 155, SaturatedFat 79.4, Cholesterol 407.5, Sodium 962.3, Carbohydrate 242.3, Fiber 13.4, Sugar 145.6, Protein 27.7

ITALIAN HAZELNUT ESPRESSO SHORTBREAD COOKIES



Italian Hazelnut Espresso Shortbread Cookies image

Categories     Cookies     Coffee     Food Processor     Chocolate     Dessert     Bake     Hazelnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 dozen

Number Of Ingredients 10

2 cups all purpose flour
1 cup (packed) golden brown sugar
3 tablespoons cornstarch
1 tablespoon plus 1 teaspoon instant espresso powder
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1 teaspoon vanilla extract
2/3 cup hazelnuts, toasted, husked, coarsely chopped
2 tablespoons hot water
2 ounces semisweet chocolate, chopped

Steps:

  • Preheat oven to 350°F. Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in processor. Add butter and vanilla. Using on/off turns, process until mixture resembles coarse meal. Add nuts; blend until finely chopped. Transfer dough to floured work surface. Knead just until dough comes together.
  • Divide dough in half. Press each half into 9-inch-diameter tart pan with removable bottom. Bake until deep golden brown, about 25 minutes. Transfer shortbread to rack; cool 2 minutes. Remove pan sides.
  • Cut each shortbread round into 24 wedges. Cool completely.
  • Mix 2 tablespoons hot water and remaining 1 teaspoon espresso powder in small saucepan. Add chocolate. Stir over medium-low heat until chocolate is smooth. Remove from heat. Cool slightly. Drizzle chocolate mixture over cookies. Let stand until chocolate sets. (Can be prepared ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)

HAZELNUT ESPRESSO COOKIES



Hazelnut Espresso Cookies image

Hazelnuts enhance many baked goods with their sweet an rich taste. They're often paired with coffee and chocolate, as they are in this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 50m

Yield Makes 36

Number Of Ingredients 9

2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
3 tablespoons instant espresso powder
2 cups (about 10 ounces) hazelnuts, skins removed, coarsely chopped

Steps:

  • Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  • With an electric mixer, beat butter and sugars until light and fluffy. Beat in eggs, one at a time, beating after each addition. Beat in espresso powder.
  • With mixer on low speed, beat in flour mixture until incorporated. With a rubber spatula or wooden spoon, mix in hazelnuts.
  • Drop heaping tablespoons of dough onto three baking sheets, 1 1/2 inches apart. Bake, first two sheets together, until golden, about 12 minutes, rotating sheets front to back and from top to bottom halfway through. Repeat with remaining sheet. Cool cookies on sheets 2 minutes; transfer to a wire rack to cool completely. Serve, or store in an airtight container up to 3 days.

HAZELNUT SANDWICH COOKIES



Hazelnut Sandwich Cookies image

Fruit jam or melted dark chocolate peek out from the cutouts of these cinnamon-spiced hazelnut cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h30m

Yield Makes 2 dozen

Number Of Ingredients 11

2 1/2 cups unbleached all-purpose flour (spooned and leveled), plus more for rolling
3/4 cup granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon fine salt
1/2 teaspoon cinnamon
1 cup hazelnuts, toasted and skinned
1 cup (2 sticks) unsalted butter, room temperature
2 large egg yolks
2 teaspoons pure vanilla extract
Confectioners' sugar, for dusting
3/4 cup melted semisweet chocolate or raspberry or apricot jam, for filling

Steps:

  • In a medium bowl, whisk together flour, granulated sugar, baking powder, salt, and cinnamon. In a food processor, pulse hazelnuts with 1/4 cup flour mixture until very finely ground. Add remaining flour mixture and process to combine. Add butter and pulse until mixture resembles coarse meal. Add egg yolks and vanilla and pulse until dough just comes together. Form dough into 2 disks, wrap in plastic, and refrigerate 30 minutes.
  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Working with 1 disk at a time, roll out dough between floured parchment paper to 1/8-inch thickness. Stack dough in parchment on a baking sheet; refrigerate until firm, 30 minutes. With a lightly floured 2 1/2-inch fluted round cutter, cut out dough. (If dough becomes too soft, refrigerate a few minutes; reroll scraps, if desired.) Place cookies, 1 inch apart, on two parchment-lined baking sheets. With a 1-inch cutter, cut out dough in centers of half the cookies. Bake until cookies just begin to brown at edges, 10 to 12 minutes, rotating sheets halfway through. If desired, bake small cutouts separately, 5 to 7 minutes. Transfer cookies to wire racks and let cool completely.
  • Lightly sift confectioners' sugar over cutout tops. Spread about 2 teaspoons chocolate or jam on bottoms of remaining cookies and sandwich with sugar-dusted tops.

Nutrition Facts : Calories 206 g, Fat 11 g, Fiber 1 g, Protein 3 g, SaturatedFat 5 g

FOLDED HAZELNUT COOKIES



Folded Hazelnut Cookies image

We first made these cookies when my boys were small, and they would always end up covered in flour and with Nutella on their faces. Such good memories! -Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 2 dozen.

Number Of Ingredients 8

1 tablespoon finely chopped hazelnuts
1 tablespoon sugar
1-1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 cup cornstarch
3/4 cup cold butter, cubed
2 tablespoons Nutella
1 large egg, lightly beaten

Steps:

  • Preheat oven to 350°. In a small bowl, mix hazelnuts and sugar. In a large bowl, whisk flour, confectioners' sugar and cornstarch. Cut in butter until crumbly. Transfer to a clean work surface. Knead gently until mixture forms a smooth dough, about 2 minutes (dough will be crumbly but will come together)., Divide dough in half. On a lightly floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1/4 teaspoon Nutella in center. Fold dough partially in half, just enough to cover filling., Place 1 in. apart on greased baking sheets. Brush with beaten egg; sprinkle with hazelnut mixture. Bake 10-12 minutes or until bottoms are light brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 108 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 44mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

HAZELNUT MADELEINE COOKIES



Hazelnut Madeleine Cookies image

These soft, cakelike cookies have a delicate hazelnut flavor—perfect for making great memories! They're baked in the distinctive shell-shaped madeleine pan, available in kitchen specialty stores. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 10

1/2 cup whole hazelnuts, toasted
1 tablespoon confectioners' sugar
1 tablespoon plus 1/2 cup butter, divided
2 tablespoons plus 1 cup all-purpose flour, divided
2 large eggs, separated, room temperature
2/3 cup sugar
1/4 teaspoon vanilla extract
1 teaspoon baking powder
1/8 teaspoon salt
Additional confectioners' sugar, optional

Steps:

  • In a food processor, combine the hazelnuts and confectioners' sugar; cover and process until nuts are finely chopped. Set aside. Melt 1 tablespoon butter; brush two 12-shell madeleine pans with butter. Dust with 2 tablespoons flour; tap pans to remove excess flour and set aside. Place remaining 1/2 cup butter in a saucepan; melt over low heat until it turns a light amber color, 4-5 minutes. Set aside to cool., In a large bowl, beat egg yolks and sugar until thick and a pale lemon color. Stir in melted butter and vanilla. Combine the baking powder, salt and remaining flour; stir into butter mixture just until combined. In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Gently fold in reserved nut mixture., With a tablespoon, fill prepared pans two-thirds full. Bake at 325° until golden brown, 18-20 minutes. Cool for 2 minutes before inverting pans onto wire racks to remove cookies. Cool completely. Lightly dust with additional confectioners' sugar if desired.

Nutrition Facts : Calories 103 calories, Fat 6g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 78mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

Tips:

  • Use room temperature butter and cream cheese for easier mixing. This will help the ingredients blend together smoothly and create a more creamy filling.
  • Chill the cookie dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much in the oven.
  • Bake the cookies until the edges are just starting to brown. Overbaking will make the cookies dry and crumbly.
  • Let the cookies cool completely before filling them. This will help prevent the filling from seeping out.
  • If you don't have a piping bag, you can use a plastic sandwich bag with the corner snipped off to fill the cookies.
  • Store the filled cookies in an airtight container in the refrigerator for up to 3 days.

Conclusion:

These hazelnut espresso sandwich cookies are the perfect treat for any coffee lover. They're rich, decadent, and have the perfect balance of sweetness and bitterness. They're also very easy to make, so they're perfect for a last-minute dessert or snack. So next time you're looking for a sweet treat, give these hazelnut espresso sandwich cookies a try. You won't be disappointed!

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