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
Scale
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.
