Chocolate Hazelnut Sandwich Cookies

If you live in NY or close by, I hope you have visited the awesome restaurant Trestle on Tenth. We dined there recently and chose the cookie platter after a great dinner. The selection included a Chocolate Hazelnut Sandwich Cookie. It was served slightly cold to keep the buttercream filling firm, the edge was dipped in chocolate-covered hazelnuts and it was D-E-L-I-C-I-O-U-S. We have a serious chocolate AND hazelnut weakness here at SWEETTABLESCAPES, so this was pure bliss!!

I decided to be bold and ask our lovely waiter if the chef would part with the recipe. And she did! the next day(!) I had an email from Danielle Kapner, the pastry chef and the following recipe.

We just made it today and it is as delicious as we remembered. With no chocolate-dipped hazelnuts on hand, we simply chopped AND toasted (never skipped that step; toasting nuts brings their flavor to a whole new level) plain hazelnuts and rolled our assembled cookies in them.


So here it is:

Chocolate Hazelnut Sandwich Cookies

Chocolate Sugar Cookies
8 ounces (2 sticks) butter, softened
1 cup of sugar
1 egg
2 1/3 cups all purpose flour
2/3 cup cocoa powder

In an electric mixer cream the butter and sugar until fluffy.  Add the egg and stir until smooth.  Add the flour and cocoa and mix until the dough comes together.  Chill the dough for at least 30 minutes.  Roll out and cut out circles with a cutter.  Bake at 325 for about 10 minutes, until the cookies look dry; no longer shiny.

Chocolate Buttercream
8 ounces butter, softened
6 ounces semi-sweet chocolate, melted and cooled
1 teaspoon vanilla extract
3- 3 1/2 cups confectioners sugar, sifted

Cream all ingredients in an electric mixer (start with 3 cups of sugar) until light and fluffy.  If too runny, add more confectioners sugar; if too thick add milk, 1 teaspoon at a time.

I use a piping bag to pipe the buttercream on the cookies, but you could use a small spatula or spoon.  Then sandwich cookies together.  I rolled the sides in ground chocolate covered hazelnuts.  You could also just used toasted or roasted hazelnuts though.  This size recipe makes a good amount of cookies, and you can re-roll the leftover scraps of dough, so you may only want to make half the recipe.

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