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
Scale
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.
