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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 for the cookies:
  • 7 Tbsp unsalted butter or vegan substitute , room temperature
  • 4 Tbsp brown sugar
  • ¾ 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


  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.