These delightful cookies combine the rich flavors of hazelnut and espresso with a creamy chocolate filling, making them a perfect treat for any occasion.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Ensure the butter is at room temperature for easier creaming.
Add the egg, vanilla extract, and espresso powder to the creamed mixture and beat until well combined.
Mix until the espresso powder is fully dissolved for an even flavor.
In a separate bowl, whisk together the flour, salt, and baking powder.
Sifting the dry ingredients helps to avoid lumps in the dough.
Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. Stir in the hazelnuts.
Do not overmix the dough to keep the cookies tender.
Divide the dough into two portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for 1 hour.
Chilling the dough makes it easier to roll out and cut.
Roll out one portion of dough on a floured surface to 1/8 inch thickness. Cut into shapes using a cookie cutter.
Dip the cookie cutter in flour to prevent sticking.
Place the cookies on an ungreased baking sheet and bake at 375°F for 6-8 minutes or until edges are golden.
Keep an eye on the cookies to prevent overbaking.
Let the cookies cool on a wire rack.
Ensure the cookies are completely cool before filling.
In a small saucepan, heat the cream until it just begins to boil. Remove from heat and stir in the chocolate chips until smooth.
Stir continuously to prevent the chocolate from burning.
Spread the filling on the bottom of half the cookies and top with the remaining cookies.
Use a small offset spatula for even spreading.
Continua nella nostra app per un'esperienza migliore
