There are some things in life that make great pairs. They should just go together. Like cheese and crackers, peanut butter and jelly and hazelnuts and chocolate. Whoever came up with the deliciousness that is Nutella (it’s the same company that makes Ferraro Rocher!!) should get a culinary medal! I could eat that stuff by the spoonfuls…and at certain times of the month, I have been known to do just that. Not too long ago I tweaked another recipe and made chocolate dipped hazelnut tea cookies but I began thinking how delicious it would be to have hazelnut and nutella sandwich cookies. An Oreo to call my own!! The cookies had to be rolled so they were not too thick and have plenty of hazelnut flavor and have the wonderful nutella center. I found a Pillsbury recipe that I could modify and here’s what I came up with…
Hazelnut and Nutella Sandwich Cookies
1 cup sugar
1 cup butter, room temperature
3 cups flour
½ tsp salt
3 tsp baking powder
2 tsp vanilla extract
1/2 cup hazelnuts, finely ground and toasted
Pre-heat oven to 350° F. Using a food processor finely chop the hazelnuts and toast them in a dry skillet for a few minutes until fragrant and light brown in color. Set aside. In a mixing bowl cream together butter and sugar then add vanilla and eggs until nice and smooth. Slowly add in baking powder and flour mixture until well incorporated. Stir in hazelnuts by hand and wrap the dough in plastic wrap to refrigerate for about 20-30 minutes.
Take out chilled dough and roll out to about 1/4″ or slightly thinner. Cut out circles using a 2 inch biscuit or cookie cutter. Bake for about 9 minutes and cool on a cooling rack.
Spread a generous amount (about 1 1/2 to 2 tsp) Nutella on the back of the cookie and place another cookie on top making a little sandwich. When all the cookies are paired up ~ yields about 30. Take about 1/2 cup of nutella and microwave for 25 seconds and place in a small ziplock bag. Cut a corner of the ziplock bag off to create a tip and drizzle warm nutella over each cookie in whatever pattern you choose. Cool in the refrigerator for about 20 minutes and serve. You can store the cookies in an airtight container, make sure to separate layers with wax or parchment paper.