Espresso Hazelnut Sandwich Cookies Recipe

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Espresso Hazelnut Sandwich Cookies Recipe : egg free delicately crisp exterior, and a soft and chewy inside. A thick layer of coffee filling seals the cookies perfectly.

Espresso Hazelnut Sandwich Cookies Recipe : egg free delicately crisp exterior, and a soft and chewy inside. A thick layer of coffee filling seals the cookies perfectly.

Coffee flavours are so seducing and inviting, especially in the morning or when combined with bitter chocolate desserts and this is why I make this Espresso Hazelnut Sandwich Cookies Recipe quite often.
Since the holidays are getting closer, I decided to publish them since, besides incredibly tasty, they are so inviting and nice looking bite size pearls.
When you look at the ingredients’ list, you might think these are not of kid friendly kind because of coffee granules but my son tried these and agreed they are not overpowered with coffee which was my intention,exactly.

Espresso Hazelnut Sandwich Cookies Recipe : egg free delicately crisp exterior, and a soft and chewy inside. A thick layer of coffee filling seals the cookies perfectly.

Of course, you can always put some more coffee granules into the filling but be aware it may become bitter easily, if you cross the line.
All together, you got 64 cookies and once you spread the filling between two cooled ones, you got 32 sandwich cookies.

Espresso Hazelnut Sandwich Cookies Recipe : egg free delicately crisp exterior, and a soft and chewy inside. A thick layer of coffee filling seals the cookies perfectly.
Single shells’ moulds I used are of vintage kind but I took my chances and covered the inside with butter and was very curious about the outcome.
I was not sure if silicone baking mould would bring out the results I wanted; once turned to drop all the shells out, they may be broken since the cookie dough is egg free and the shells are so tender and could be easily broken… their volume is 1 tea spoon only …

Espresso Hazelnut Sandwich Cookies Recipe : egg free delicately crisp exterior, and a soft and chewy inside. A thick layer of coffee filling seals the cookies perfectly.
After you spread filling between two cookies, you may have some filling left. Honestly, it has never been a problem at our home: you can either eat it with a spoon or assemble store bought cookies and have them wit your morning espresso.

5 from 6 votes
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Espresso Hazelnut Sandwich Cookies Recipe

Espresso Hazelnut Sandwich Cookies Recipe : egg free delicately crisp exterior, and a soft and chewy inside. A thick layer of coffee filling seals the cookies perfectly.

Course Dessert
Cuisine European
Prep Time 30 minutes
Cook Time 16 minutes
Total Time 46 minutes
Servings 32 cookies

Ingredients

  • Ingredients for the cookies:
  • 7 Tbsp unsalted butter or vegan substitute , room temperature
  • 4 Tbsp brown sugar
  • ΒΎ cup all purpose flour
  • 6 Tbsp ground hazelnut
  • 2 tsp bitter cocoa powder
  • Ingredients for the filling:
  • 2 Tbsp milk or vegan substitute
  • 1/3 cup sour cream or vegan substitute
  • 3 Tbsp brown sugar
  • 1 tsp instant coffee granules
  • 1 cup bitter chocolate chips
  • 3 Tbsp corn starch

Instructions

  1. On clean working surface, combine, using your hands, all the cookies' ingredients.

  2. Preheat the oven to 180 C / 356 F.

  3. Butter the shells and fill them with the dough.

  4. Bake for 16 minutes.

  5. Take out of the oven and leave to cool before you take the shells out.

  6. While the cookies are cooling, prepare the filling: on low heat, slowly warm all the filling ingredients and boil 2 minutes gently, stirring constantly until you get creamy smooth texture.

  7. Leave filling aside to cool.

  8. Once cooled, spread 1 tea spoon of filling in between two cookies and lay them on previously prepared platter.

Ingredients for the cookies:
7 Tbsp unsalted butter or vegan substitute , room temperature
4 Tbsp brown sugar
ΒΎ cup all purpose flour
6 Tbsp ground hazelnut
2 tsp bitter cocoa powder
Ingredients for the filling:
2 Tbsp milk or vegan substitute
1/3 cup sour cream or vegan substitute
3 Tbsp brown sugar
1 tsp instant coffee granules
1 cup bitter chocolate chips
3 Tbsp corn starch

INSTRUCTIONS:
1. On clean working surface, combine, using your hands, all the cookies’ ingredients.
2. Preheat the oven to 180 C / 356 F.
3. Butter the shells and fill them with the dough.
4. Bake for 16 minutes.
5. Take out of the oven and leave to cool before you take the shells out.
6. While the cookies are cooling, prepare the filling: on low heat, slowly warm all the filling ingredients and boil 2 minutes gently, stirring constantly until you get creamy smooth texture.
7. Leave filling aside to cool.
8. Once cooled, spread 1 tea spoon of filling in between two cookies and lay them on previously prepared platter.

 

Serves: 32 sandwich cookies
Prep: 30 mins
Baking 16 mins

 

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