If you’re anything like me, the thought of biting into delicate, buttery shortbread filled with luscious, silky milk chocolate makes your heart skip a beat. This Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache Recipe perfectly balances nutty richness with sweet creaminess, delivering an irresistible treat that feels both elegant and comforting. Whether for gifting or savoring with a cup of tea, these cookies bring a little sparkle to any occasion and showcase how simple ingredients come together to create something truly magical.
Ingredients You’ll Need
Every ingredient in this Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache Recipe plays an important role, adding layers of flavor, texture, and depth. From the toasted hazelnuts that provide a warm, nutty crunch to the smooth, velvety ganache that unites each cookie sandwich, these essentials keep the recipe straightforward but exciting.
- 90 g (â…” cup) hazelnuts: Toasting unlocks their full aroma and makes skin removal easier for a smoother cookie texture.
- 120 g (1 stick + ½ tbsp) unsalted butter, softened: Creates that tender, melt-in-your-mouth shortbread base.
- 75 g (¼ cup + 2 tbsp) light brown soft sugar: Adds a hint of caramel-like sweetness and moisture.
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract): Enhances all the other flavors with its warm, fragrant notes.
- 210 g (1¾ cups) plain gluten-free flour blend: Gives structure while keeping these cookies wonderfully crumbly yet sturdy.
- ¾ tsp xanthan gum (omit if your flour blend includes it): Helps bind gluten-free dough for perfect consistency.
- ¼ tsp salt: Balances the sweetness and elevates the nutty flavor.
- 150 g (5.3 oz) milk chocolate, chopped: The star ingredient of the ganache, lending creamy richness.
- 100 g (⅓ cup + 1½ tbsp) double/heavy cream: Makes the ganache luxuriously smooth and spreadable.
How to Make Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache Recipe
Step 1: Toast and Prepare Hazelnuts
Start by preheating your oven to 160°C (320°F). Spread the hazelnuts on a baking tray and toast them for 10 to 12 minutes until fragrant and slightly golden. Once cooled, rub the nuts vigorously in a clean kitchen towel to remove the papery skins—this step ensures a silky texture for your cookies. Then, pulse the hazelnuts in a food processor until finely ground, releasing the rich, toasty flavor that sets these cookies apart.
Step 2: Cream Butter and Sugar
Next, in a large mixing bowl, cream together the softened unsalted butter and light brown soft sugar until the mixture becomes light, fluffy, and pale. This aeration adds tenderness and lift to the shortbread, creating that signature crumbly softness.
Step 3: Combine Dry Ingredients**
Mix in the vanilla bean paste, then add your freshly ground hazelnuts, gluten-free flour blend, xanthan gum (if needed), and salt. Stir gently until all ingredients come together, forming a soft but manageable dough. This dough holds the perfect balance between delicate crumb and buttery richness.
Step 4: Roll Out and Chill
Roll the dough out evenly between two sheets of parchment paper to about 5mm thickness. This ensures your cookies bake uniformly. Pop the rolled dough in the fridge for 30 minutes to firm up — chilling makes cutting out clean rounds so much easier.
Step 5: Cut and Bake
Once chilled, use a cookie cutter or glass to cut rounds from the dough. Place them gently on a lined baking tray with a little room in between. Bake at 160°C (320°F) for 10 to 12 minutes, just until the edges turn a soft golden hue. Let these cool completely—patience here results in beautifully crisp yet tender cookies ready for their indulgent filling.
Step 6: Prepare the Milk Chocolate Ganache
While the cookies cool, gently heat the double cream until steaming. Pour it over the chopped milk chocolate and let it sit undisturbed for 2 to 3 minutes. Then stir gently until you have a luxuriously smooth ganache. Allow the ganache to cool until it thickens to a spreadable consistency—this creamy center is what makes your cookies utterly irresistible.
Step 7: Assemble the Sandwich Cookies
Spread a generous spoonful of the milk chocolate ganache onto the bottom of one shortbread round, then gently top with another cookie to create a sandwich. Give the cookies a little time for the ganache to set, and you have a perfect bite of hazelnut crunch and melting chocolate bliss.
How to Serve Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache Recipe
Garnishes
For an elegant touch, consider sprinkling some finely chopped toasted hazelnuts or a dusting of cocoa powder over the tops before the ganache sets. A small pinch of flaky sea salt can also amplify the chocolate’s sweetness and draw out the nutty flavors beautifully.
Side Dishes
These cookies are the perfect partner to a cup of strong black coffee, a fragrant herbal tea, or even a glass of cold milk. Their buttery richness and chocolate ganache filling make them a lovely accompaniment that’s not overpowering but truly elevates your break time.
Creative Ways to Present
Try serving these cookies stacked on a beautiful plate tied with a satin ribbon for gifting, or place them on tiered dessert stands for festive occasions. You can also sandwich a thin layer of raspberry jam with the ganache for a surprising fruity twist that complements the hazelnut profile wonderfully.
Make Ahead and Storage
Storing Leftovers
Store your Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache Recipe in an airtight container at room temperature. They will stay fresh and crisp for up to a week, making them ideal for preparing in advance or satisfying a sweet craving over several days.
Freezing
You can freeze the unfilled shortbread rounds for up to 3 months. Just separate each layer with parchment paper to prevent sticking. Once thawed, prepare and assemble the ganache-filled sandwiches fresh for the best texture and flavor experience.
Reheating
Since these cookies are best enjoyed at room temperature, avoid microwaving to reheat. If you prefer slightly warm ganache, allow the assembled cookies to sit at room temperature for about 30 minutes before serving to soften the filling naturally.
FAQs
Can I substitute hazelnuts with other nuts?
Absolutely! Almonds or pecans work well, but hazelnuts have a unique flavor that pairs beautifully with milk chocolate and shortbread. Toast them to bring out the best taste.
Is this recipe suitable for gluten-free diets?
Yes! Using a plain gluten-free flour blend makes these cookies accessible to those avoiding gluten without sacrificing texture or taste.
Can I use dark or white chocolate instead of milk chocolate?
You can switch out milk chocolate for dark or white chocolate ganache, but milk chocolate offers the perfect balance of sweetness and creaminess to complement the hazelnuts.
Do I need to use xanthan gum?
Xanthan gum helps bind gluten-free dough and prevent crumbling. If your flour blend already has it, you can skip adding extra to keep the dough consistency just right.
How long does the ganache need to set before assembling?
Allow the ganache to cool until thickened but still spreadable—usually about 20 to 30 minutes. This ensures the filling holds well between the cookies without being too runny.
Final Thoughts
This Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache Recipe is a celebration of simple, wholesome ingredients transformed into a luxurious treat. I promise, once you’ve experienced the buttery crunch paired with silky ganache, these cookies will become a beloved staple in your baking repertoire. So go ahead, gather your ingredients, and treat yourself to these little bites of joy. You’ll be so glad you did!
Print
Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache Recipe
- Prep Time: 45 minutes
- Cook Time: 28 minutes
- Total Time: 1 hour 13 minutes
- Yield: Approximately 32 cookies
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Gluten Free
Description
These Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache are a delightful gluten-free treat combining buttery, nutty shortbread with a rich, creamy milk chocolate filling. Toasted hazelnuts add depth and texture, while the smooth ganache creates the perfect indulgent sandwich cookie perfect for any occasion.
Ingredients
Cookies
- 90 g (â…” cup) hazelnuts
- 120 g (1 stick + ½ tbsp) unsalted butter, softened
- 75 g (¼ cup + 2 tbsp) light brown soft sugar
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- 210 g (1¾ cups) plain gluten-free flour blend
- ¾ tsp xanthan gum (omit if your flour blend includes it)
- ¼ tsp salt
Milk Chocolate Ganache
- 150 g (5.3 oz) milk chocolate, chopped
- 100 g (⅓ cup + 1½ tbsp) double/heavy cream
Instructions
- Toast Hazelnuts: Preheat the oven to 160°C (320°F). Spread the hazelnuts on a baking tray and toast them for 10–12 minutes. Once cool enough to handle, rub off the skins using a clean kitchen towel, then finely grind the nuts in a food processor until crumbly.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and light brown sugar together until the mixture is light and fluffy. Stir in the vanilla bean paste or extract for flavor.
- Combine Dry Ingredients: Add the ground hazelnuts, gluten-free flour blend, xanthan gum (if needed), and salt to the butter mixture. Mix gently until a soft dough forms, being careful not to overwork it.
- Chill and Cut Dough: Roll the dough out between two sheets of parchment paper to about 5mm thickness. Chill the rolled dough in the refrigerator for 30 minutes to firm up. After chilling, cut the dough into round shapes using a cookie cutter.
- Bake Cookies: Arrange the dough rounds on a lined baking tray, spacing them adequately. Bake in the preheated oven for 10–12 minutes or until the edges begin to turn a light golden color. Remove from oven and allow the cookies to cool completely on the tray.
- Prepare Ganache: Gently heat the double cream in a small saucepan or microwave until it is just steaming, but not boiling. Pour the hot cream over the chopped milk chocolate and let it sit undisturbed for 2–3 minutes. Stir the mixture until smooth and glossy. Allow the ganache to cool and thicken until it reaches a spreadable consistency.
- Assemble Sandwich Cookies: Take one cooled cookie and spread a spoonful of the milk chocolate ganache onto the flat side. Top with another cookie to form a sandwich. Repeat with the remaining cookies and ganache. Allow the cookies to set before serving.
Notes
- To prevent the cookies from spreading too much during baking, chill the dough thoroughly before cutting and baking.
- If your gluten-free flour blend already contains xanthan gum, you can omit it from the recipe.
- For a more intense hazelnut flavor, use hazelnut flour or add a teaspoon of hazelnut extract to the dough.
- Store the finished sandwich cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Ensure the ganache is completely cool and thickened before assembling the cookies to prevent the filling from sliding out.
