Espresso Hazelnut Sandwich Cookies Recipe

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Espresso Hazelnut Sandwich Cookies Recipe is hazelnut and instant espresso sandwich cookies recipe assembled with coffee filling to enjoy for Christmas or any other holidays! Perfect delicately crisp exterior and soft chewy inside. Egg free.

Espresso Hazelnut Sandwich Cookies Recipe is hazelnut and instant espresso sandwich cookies recipe assembled with coffee filling to enjoy for Christmas or any other holidays! Perfect delicately crisp exterior and soft chewy inside. Egg free.


 

How to make this sandwich cookies recipe?

We suggest you start with ganache filling. It needs to be cooled completely to seal your cookies. You simply combine all the ingredients together in your pot, slowly boil for two minutes stirring constantly to get silky texture. No egg yolk required.

 

Don’t get confused once you see detailed recipe below saying the opposite. At the end of the day, both espresso sandwich cookies and cream need to be cooled to assemble.

 

To get cookie dough, I combine all the ingredients on flat workign surface. Instead of cookie cutter, you need single shells moulds.

Espresso Hazelnut Sandwich Cookies Recipe is hazelnut and instant espresso sandwich cookies recipe assembled with coffee filling to enjoy for Christmas or any other holidays! Perfect delicately crisp exterior and soft chewy inside. Egg free.

 

Why do people put coffee in chocolate cakes?

Coffee simply enhances the flavor of chocolate. In this hazelnut sandwich cookies recipe, it deepens that rich, chocolatey flavor. If you are really opposed to using coffee, you can swap it out for water or tea.

 

To see how it works with brownies, take a look at:

Turkish Coffee Brownies

Espresso chocolate flavours are so seducing and inviting, especially to start the day and therefore we enjoy these hazelnut sandwich cookies quite often. Not only for holidays.

Espresso Hazelnut Sandwich Cookies Recipe is hazelnut and instant espresso sandwich cookies recipe assembled with coffee filling to enjoy for Christmas or any other holidays! Perfect delicately crisp exterior and soft chewy inside. Egg free.

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. It’s just richer and deeper chocolate flavor.

Espresso Hazelnut Sandwich Cookies Recipe is hazelnut and instant espresso sandwich cookies recipe assembled with coffee filling to enjoy for Christmas or any other holidays! Perfect delicately crisp exterior and soft chewy inside. Egg free.

 

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.
Altogether, you got 64 cookies and once you spread the filling between two cooled ones, you got 32 espresso sandwich cookies.

 

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 with your morning espresso.

 

What is good substitute for walnuts?

Almonds, cashews, walnuts, pecans and Brazil nuts.

For other cookies at 2pots, go to :

Chestnut Flour Cookies

Rolo Turtle Cookies

Grandmother’s Jam Filled Lard Cookies

Lemony Sandwich Cookies

Simple Two Colour Cookies

Pine Nut Cookies

 

5 from 6 votes
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Espresso Hazelnut Sandwich Cookies Recipe

Espresso Hazelnut Sandwich Cookies Recipe is hazelnut and instant espresso sandwich cookies recipe assembled with coffee filling to enjoy for Christmas or any other holidays! Perfect delicately crisp exterior and soft chewy inside. Egg free.

Course Dessert
Cuisine European
Keyword Espresso Hazelnut Sandwich Cookies Recipe
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
  • ¾ cup all-purpose flour
  • 6 Tbsp ground hazelnuts
  • 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 espresso
  • 1 cup bitter chocolate chips
  • 3 Tbsp corn starch

Instructions

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

 

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