If you have a soft spot for buttery, crumbly cookies that melt in your mouth, then this Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache Recipe is about to become your next obsession. Imagine tender hazelnut-infused shortbread bursting with nutty warmth, paired perfectly with a silky, luscious milk chocolate ganache that oozes between every bite. These cookies bring together a simple ingredient list and thoughtful techniques to create an elegant cookie that feels as special as it tastes. Whether you’re baking for a crowd or a cozy night in, these sandwich cookies offer that perfect harmony of crunchy, creamy, and sweet that’s hard to resist.
Ingredients You’ll Need
This recipe calls for a handful of simple, wholesome ingredients that each bring their own magic to the table. From the rich, nutty hazelnuts to the smooth dairy in butter and cream, every item has a purpose that’ll make your cookies unforgettable.
- Hazelnuts (90 g or â…” cup): Toasting and grinding these releases their buttery flavor and adds a beautiful rustic texture.
- Unsalted butter (120 g or 1 stick + ½ tbsp), softened: The base of your shortbread’s tender crumb and richness.
- Light brown soft sugar (75 g or ¼ cup + 2 tbsp): Adds subtle caramel notes and moisture for chewiness.
- Vanilla bean paste (½ tsp) or vanilla extract (1 tsp): Deepens the flavor with sweet, aromatic warmth.
- Plain gluten-free flour blend (210 g or 1¾ cups): Keeps the texture light while ensuring the cookies hold their shape.
- Xanthan gum (¾ tsp): Optional but recommended for binding if your flour blend lacks it.
- Salt (¼ tsp): Balances sweetness and enhances all flavors.
- Milk chocolate (150 g or 5.3 oz), chopped: The creamy, melt-in-your-mouth center of the ganache.
- Double or heavy cream (100 g or ⅓ cup + 1½ tbsp): Creates the silky ganache that brings the sandwich cookies to life.
How to Make Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache Recipe
Step 1: Toast and Prepare the Hazelnuts
Preheat your oven to 160°C (320°F). Spread the hazelnuts on a baking tray and toast them for 10–12 minutes, until they’re fragrant and golden. Once cooled, rub the hazelnuts inside a clean kitchen towel to remove their skins—this step is key to avoid any bitter bits—and then finely grind them in a food processor to release their full nutty aroma.
Step 2: Cream Butter and Sugar
In a large mixing bowl, whisk together the softened butter and light brown sugar until the mixture is light, fluffy, and inviting. This creaming process is essential for giving your shortbread that melt-in-the-mouth tenderness. Stir in your vanilla bean paste or vanilla extract to infuse a lovely warmth that elevates all the flavors.
Step 3: Combine the Dry Ingredients and Make the Dough
To the butter mixture, add the ground hazelnuts, gluten-free flour blend, xanthan gum if you’re using it, and salt. Mix gently but thoroughly until a soft, cohesive dough forms. This dough will feel tender but holds together nicely, ready for rolling.
Step 4: Roll, Chill, and Cut the Dough
Place your dough between two sheets of parchment paper and roll it out evenly to about 5mm thickness—thin enough to get delicate shortbread but thick enough to hold the ganache. Chill the rolled dough in the fridge for 30 minutes so it firms up, making it much easier to cut clean rounds.
Step 5: Bake the Cookies
Remove the dough from the fridge and cut into rounds using a cookie cutter or a glass. Arrange them on a lined baking tray, giving a little space between each one. Bake in your preheated oven for 10–12 minutes, watching for edges that just begin to turn golden. This is when the cookies have that perfect crumbly texture. Set aside to cool completely—it’s a must before adding chocolate!
Step 6: Prepare the Milk Chocolate Ganache
While your cookies cool, gently heat the double cream until it’s just steaming (not boiling). Pour the hot cream over the chopped milk chocolate and let it sit undisturbed for 2 to 3 minutes. Then stir until you get a smooth, glossy ganache. Let the ganache cool at room temperature until it thickens to a spreadable consistency — perfect for sandwiching.
Step 7: Assemble Your Sandwich Cookies
Take one cooled cookie and spread a spoonful of the luscious ganache on its flat side. Pair it carefully with another cookie, pressing gently so the ganache spreads evenly but doesn’t spill out messily. Allow your hazelnut shortbread sandwich cookies with milk chocolate ganache recipe to set before serving—this resting time lets the chocolate firm up nicely and the flavors somehow get more delightful.
How to Serve Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache Recipe
Garnishes
Sprinkle a bit of finely chopped toasted hazelnuts on top of your ganache before it sets, if you want an extra crunch and a stunning look. A light dusting of powdered sugar right before serving can also add festive charm. If you’re feeling fancy, a few flakes of sea salt on top create an irresistible sweet-and-savory twist.
Side Dishes
These sandwich cookies pair beautifully with a cup of rich coffee or tea, as the warm beverage balances the sweetness perfectly. For a special treat, serve alongside a small scoop of vanilla ice cream or a bowl of fresh berries to complement the nutty flavors and creaminess.
Creative Ways to Present
Layer these cookies in a beautiful tin or stack them on a rustic wooden board for a casual coffee table display. Wrap a few in parchment paper tied with twine to create charming homemade gifts. You can also skew the sandwich cookies onto a stick to create fancy cookie pops—a playful way to wow guests!
Make Ahead and Storage
Storing Leftovers
Store your Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache Recipe in an airtight container at room temperature for up to 4 days. They’ll keep their fresh, buttery crunch while the ganache stays smooth and luscious. Avoid refrigerators if you can, as it can dry out the cookies.
Freezing
If you want to keep these lovely cookies longer, freeze them without ganache in a sealed container for up to 3 months. When ready to enjoy, thaw them at room temperature and prepare the ganache fresh to sandwich them together for the best texture and flavor experience.
Reheating
Reheat cooled cookies (without ganache) briefly in the oven at a low temperature to restore that freshly baked warmth. For ganache-filled cookies, it’s best to enjoy them at room temperature to keep the chocolate creamy—warm ganache can get too runny and messy.
FAQs
Can I use regular wheat flour instead of gluten-free flour?
Absolutely! You can swap in all-purpose flour if you don’t need gluten-free options. Just reduce the xanthan gum or omit it to avoid a gummy texture.
How do I make sure the ganache is the right consistency for spreading?
Patience is key! Let the ganache cool until it’s thick but still spreadable—usually around room temperature for 15–20 minutes. If it’s too runny, pop it in the fridge briefly but watch it closely.
Can I make these cookies dairy-free?
Yes, you can use dairy-free butter and a plant-based cream alternative for the ganache. Look for a dairy-free chocolate too, and you’re good to go!
How do I prevent the hazelnut skins from sticking to the nuts?
After toasting, rubbing the hazelnuts vigorously in a clean kitchen towel loosens the skins. It’s a bit of a workout, but totally worth it for the smooth, nutty flavor without bitterness.
What’s the best way to cut perfect rounds for these cookies?
A sharp round cookie cutter works great, but a small glass or jar rim works too. Dip the cutter in flour or chill the dough well to prevent sticking and get clean edges.
Final Thoughts
There’s something truly joyful about baking Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache Recipe—it’s a sweet ritual that fills your kitchen with cozy aromas and ends with a treat that’s both crunchy and melt-in-your-mouth soft. Whether it’s a special occasion or a simple day craving something homemade and indulgent, these cookies never disappoint. I warmly encourage you to try this recipe and discover just how addictive and comforting these nutty, chocolaty sandwiches can be!
Print
Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 43 minutes
- Yield: 32 cookies
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Gluten Free
Description
These Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache combine the rich, nutty flavor of toasted hazelnuts with buttery, tender shortbread cookies, all sandwiched together with a luscious, creamy milk chocolate ganache. Perfect for sharing or as a decadent treat with afternoon tea, these gluten-free cookies offer a delightful balance of textures and flavors.
Ingredients
For the 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
For the Ganache
- 150 g (5.3 oz) milk chocolate, chopped
- 100 g (⅓ cup + 1½ tbsp) double/heavy cream
Instructions
- Toast and prepare hazelnuts: Preheat the oven to 160°C (320°F). Spread the hazelnuts on a baking tray and toast for 10–12 minutes until fragrant. Once cooled, rub off the skins using a clean kitchen towel and finely grind the nuts in a food processor.
- Cream butter and sugar: In a large bowl, cream together the softened butter and light brown sugar until the mixture is light and fluffy. Mix in the vanilla bean paste or extract to infuse flavor.
- Form the dough: Add the ground hazelnuts, gluten-free flour blend, xanthan gum (if using), and salt to the creamed butter and sugar. Mix thoroughly until a soft dough forms.
- Roll and chill dough: Roll out the dough between two sheets of parchment paper to approximately 5mm thickness. Chill the rolled dough in the refrigerator for 30 minutes to firm up.
- Cut and bake the cookies: After chilling, cut the dough into rounds using a cookie cutter. Arrange the rounds on a lined baking tray and bake in the preheated oven for 10–12 minutes, or until the edges turn just golden. Remove and cool completely on a wire rack.
- Prepare the ganache: Gently heat the heavy cream until steaming but not boiling. Pour the hot cream over the chopped milk chocolate and let it sit for 2–3 minutes. Stir gently until the ganache is smooth and glossy. Allow it to cool until thickened to a spreadable consistency.
- Assemble the sandwich cookies: Spread a spoonful of the milk chocolate ganache onto the flat side of one cookie and top with another cookie to create a sandwich. Press gently and let the ganache set before serving.
Notes
- If your gluten-free flour blend already contains xanthan gum, you can omit it from the recipe.
- Ensure the hazelnuts are completely cooled before grinding to avoid releasing excess oil and making the dough too soft.
- You can substitute vanilla bean paste with pure vanilla extract if unavailable.
- Store the assembled cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a dairy-free version, use vegan butter and a plant-based cream alternative.
