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There is something truly magical about a cookie that pairs a tender, nutty crumb with the rich, velvety melt of chocolate ganache. This Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache Recipe brings together the irresistible crunch of toasted hazelnuts and the luxurious creaminess of milk chocolate ganache, creating a delightful treat that feels both elegant and comforting. Whether you’re baking for a special occasion or just to brighten your afternoon tea, these cookies will quickly become a beloved favorite in your kitchen.
Ingredients You’ll Need
The beauty of this Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache Recipe lies in its simplicity—each ingredient plays a vital role, from texture to flavor. These essentials not only come together harmoniously but also highlight the wholesome, nutty character and smooth chocolate finish of the cookies.
- Hazelnuts (90 g / â…” cup): Toast and finely ground for a deep, toasty nut flavor that enriches every bite.
- Unsalted butter (120 g / 1 stick + ½ tbsp), softened: Provides the tender, crumbly texture that classic shortbread is known for.
- Light brown soft sugar (75 g / ¼ cup + 2 tbsp): Adds a subtle molasses sweetness and a touch of moisture to the dough.
- Vanilla bean paste (½ tsp) or vanilla extract (1 tsp): Enhances the overall aroma with warm, floral notes.
- Plain gluten-free flour blend (210 g / 1¾ cups): Creates the cookie’s delicate structure while keeping it gluten-free.
- Xanthan gum (¾ tsp, optional): Helps bind the dough if your flour blend doesn’t already contain it, ensuring perfect texture.
- Salt (¼ tsp): Balances sweetness and intensifies the hazelnut flavor making every bite shine.
- Milk chocolate (150 g / 5.3 oz), chopped: The luscious heart of the ganache, melting silky and smooth between the cookies.
- Double/heavy cream (100 g / ⅓ cup + 1½ tbsp): Blended with chocolate for that rich, creamy ganache that holds the sandwich together.
How to Make Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache Recipe
Step 1: Toast and Grind the Hazelnuts
Start by preheating your oven to 160°C (320°F) and toasting the hazelnuts for about 10 to 12 minutes until their skins loosen and their aroma fills your kitchen. Once cooled, rub off the skins with a kitchen towel – this step not only smooths the nutty flavor but gives your cookies a finer texture. Then, pop those toasted hazelnuts into a food processor and grind them to a fine texture perfect for mixing into the dough.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter with the light brown sugar until the mixture turns light, fluffy, and pale. This well-aerated base ensures your shortbread will be tender and melt-in-your-mouth. Don’t forget to mix in the vanilla bean paste or extract here to infuse the dough with warm vanilla notes that play beautifully against the hazelnuts.
Step 3: Combine with Dry Ingredients
Mix in the finely ground hazelnuts, gluten-free flour blend, xanthan gum (if needed), and salt. Stir gently but thoroughly to form a soft dough that holds together perfectly. The ground hazelnuts add both flavor and a slight texture contrast, making these cookies unique and irresistible.
Step 4: Roll, Chill, and Cut the Dough
Roll out the dough between two sheets of parchment paper to about 5mm thickness. Chilling the dough for 30 minutes before cutting helps the cookies keep their shape during baking and improves their texture. Once chilled, use a round cutter to create uniform cookie shapes ready for baking.
Step 5: Bake the Shortbread Rounds
Place your cookie rounds on a lined baking tray and bake them for 10 to 12 minutes until the edges turn just golden. This slight browning is key to a subtly crisp edge while keeping the centers delightfully tender. Allow the cookies to cool completely to ensure the ganache doesn’t melt when assembled.
Step 6: Prepare the Milk Chocolate Ganache
Gently heat the double cream until steaming but not boiling, then pour it over the chopped milk chocolate. Let it sit for a few minutes to soften the chocolate, then stir until glossy and smooth. Allow this luxurious ganache to cool until it thickens enough to spread without dripping—this luscious layer will turn your cookies into elegant sandwiches.
Step 7: Assemble Your Sandwich Cookies
Spoon a generous amount of the thickened ganache onto the underside of one cookie, then sandwich it with another. The ganache sets at room temperature, binding the cookies and making every bite absolutely divine. Patience here pays off, as the ganache firming helps keep these delightful cookies neat and easy to enjoy.
How to Serve Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache Recipe
Garnishes
To elevate your Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache Recipe, try sprinkling a few flaky sea salt crystals on the ganache before it sets. A light dusting of powdered sugar or a sprinkle of crushed toasted hazelnuts also adds texture and visual appeal. These simple garnishes not only enhance the flavors but make your cookies perfect for gifting or special gatherings.
Side Dishes
These cookies pair beautifully with classic accompaniments like a warm cup of black coffee, a frothy cappuccino, or a calming chai tea. For a festive touch, serve alongside fresh berries or a scoop of vanilla bean ice cream—these sides balance the richness and provide a refreshing contrast that complements the nutty shortbread and creamy chocolate ganache.
Creative Ways to Present
If you’re hosting a party or want to impress guests, consider stacking these sandwich cookies on a decorative cake stand or arranging them inside a clear jar tied with a ribbon for a charming gift. You can also gently dip the cookie edges in finely chopped hazelnuts or cocoa powder to add an artisanal flair. Presentation matters and these ideas will have people asking for your recipe immediately!
Make Ahead and Storage
Storing Leftovers
Keep your Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache Recipe fresh by storing them in an airtight container at room temperature. They will stay delicious and maintain their texture for up to 5 days, making them a perfect make-ahead treat for busy days or last-minute guests.
Freezing
If you want to make these cookies ahead of time and store them longer, freeze the baked shortbread rounds separately without the ganache for up to 3 months. Once ready to serve, thaw the cookies fully and then assemble with freshly prepared ganache. This approach helps preserve their delicate texture and flavor without compromise.
Reheating
While these cookies are best enjoyed fresh or at room temperature, if you prefer them slightly warm, gently heat them in a low oven (around 150°C / 300°F) for 5–7 minutes before sandwiching with ganache. Avoid microwaving as it can make the butter content too soft and the whole cookie prone to breaking.
FAQs
Can I use regular flour instead of a gluten-free blend?
Absolutely! You can substitute with all-purpose flour if gluten isn’t a concern. Just omit the xanthan gum as it’s typically only necessary for gluten-free versions to provide structure.
What can I substitute for hazelnuts?
Pecans or almonds work well as alternatives, offering a slightly different but equally delicious nutty flavor. Just be sure to toast and grind them finely for the best texture.
How long does the ganache need to set before assembling?
Let the ganache cool for about 30 to 45 minutes or until thick enough to spread but still soft. This ensures it won’t run and will keep your cookies neat and easy to handle.
Can these cookies be made vegan?
You can make this recipe vegan by swapping the butter for a plant-based margarine and using dairy-free chocolate and coconut cream in place of the milk chocolate and heavy cream in the ganache.
How do I prevent the cookies from crumbling too much?
Handling the dough gently and chilling it properly before baking helps prevent crumbling. Also, be sure not to overbake; the cookies should be lightly golden on the edges but still tender inside.
Final Thoughts
If you’re looking to create a cookie that feels like a little piece of culinary luxury, the Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache Recipe is a wonderful choice. With straightforward ingredients and rewarding technique, these cookies are destined to become a staple in your baking repertoire. Bake a batch, share with loved ones, and enjoy a moment of pure delight that’s both comforting and sophisticated.
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Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache Recipe
- Prep Time: 45 minutes
- Cook Time: 28 minutes
- Total Time: 1 hour 13 minutes
- Yield: Approximately 32 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache combine a delicate, buttery shortbread infused with toasted hazelnuts and sandwiched with a rich, creamy milk chocolate ganache. Perfectly crisp yet tender, these gluten-free cookies offer a nutty flavor and a decadent chocolate finish suitable for any special occasion or delightful treat.
Ingredients
For the Cookies
- 90 g (â…” cup) hazelnuts
- 120 g (1 stick + ½ tbsp) unsalted butter, softened
- 75 g (¼ cup + 2 tbsp) light brown soft sugar
- ½ tsp vanilla bean paste or 1 tsp vanilla extract
- 210 g (1¾ cups) plain gluten-free flour blend
- ¾ tsp xanthan gum (omit if your flour blend includes it)
- ¼ tsp salt
For the Ganache
- 150 g (5.3 oz) milk chocolate, chopped
- 100 g (⅓ cup + 1½ tbsp) double/heavy cream
Instructions
- Toast and grind hazelnuts: Preheat the oven to 160°C (320°F). Spread hazelnuts on a baking tray and toast for 10–12 minutes until fragrant. Let them cool, then rub off the skins using a clean kitchen towel. Finely grind the peeled hazelnuts in a food processor.
- Cream butter and sugar: In a large bowl, beat the softened butter and light brown sugar together until the mixture is light and fluffy. Add the vanilla bean paste or vanilla extract and mix well.
- Make the dough: Add the ground hazelnuts, gluten-free flour, xanthan gum (if using), and salt into the butter and sugar mixture. Mix until a soft dough forms.
- Roll and chill the dough: Place the dough between two sheets of parchment paper and roll it out to about 5mm thickness. Chill in the refrigerator for 30 minutes to firm up.
- Cut and bake cookies: Remove chilled dough from fridge, cut into rounds using a cookie cutter, and place them on a lined baking tray. Bake for 10–12 minutes until the edges are just golden. Allow the cookies to cool completely on a wire rack.
- Prepare the milk chocolate ganache: Heat the double/heavy cream gently until steaming but not boiling. Pour the hot cream over the chopped milk chocolate and let sit for 2–3 minutes to soften the chocolate. Stir gently until smooth and glossy. Let ganache cool until thickened to a spreadable consistency.
- Assemble the cookies: Spread a spoonful of the thickened ganache on the underside of one cookie, then sandwich with another cookie. Repeat until all cookies are assembled. Allow the ganache to set before serving.
Notes
- Make sure the butter is softened to room temperature for easier creaming.
- If your gluten-free flour blend already contains xanthan gum, omit it to avoid a gummy texture.
- Chilling the dough helps the cookies keep their shape and prevents spreading during baking.
- Use good quality milk chocolate for a richer ganache flavor.
- Store assembled cookies in an airtight container at room temperature for up to 3 days or in the refrigerator to extend freshness.
