12 Days of Holiday Treats: Chocolate Hazelnut Sandwich Cookies (gluten-free)

Chocolate hazelnut sandwich cookies on a black serving tray.Welcome to Day 8 of

The Twelve Days of Holiday Treats!

Once again, this year, from December 1st-12th I’ll post a new holiday treat recipe every day – inspiration for your holiday entertaining!

The recipes I’m sharing are small-er batch (perfect for this year when many of us will still be attending/ hosting smaller gatherings) – each recipe makes 1-dozen or a few more smaller-sized treats that are simple to prepare and that use everyday ingredients and equipment so hopefully you’ll be able to whip up any of these on a whim. Check out the treats from 2019 and 2020 at the bottom of this post too for more inspiration!

I’ve said it before and I’ll say it again – chocolate and hazelnut might not be the most traditional holiday flavour combination but boy is it good (see: Chocolate Hazelnut Thumbprint Cookies from a few days ago!).

Today’s recipe is a naturally gluten-free cookie filled with Nutella (or any other chocolate/ nut butter spread) you like) and comes together really quickly, only requires a handful of ingredients and gets better with time – what more could you want from a holiday cookie?

Chocolate hazelnut sandwich cookies on a black serving tray.For the hazelnut meal, don’t worry about using the finer “flour” you might find – it’s made by removing the skins from the hazelnuts and makes a much finer “flour”. The rougher hazelnut “meal” (made by grinding the nuts with the skin on) is fine for this recipe and actually make a more interesting cookie, visually and texture-wise.

Yield: 10 - 12 sandwich cookies

Chocolate Hazelnut Sandwich Cookies

Chocolate hazelnut sandwich cookies on a black serving tray.

Easy, naturally gluten-free hazelnut cookies sandwiched with chocolate hazelnut spreak and drizzled with chocolate.

Ingredients

for the cookies

  • 100g (1 cup) hazelnut flour
  • 100g (1/2 cup) granulated sugar 
  • 2 large egg whites
  • icing sugar, for dusting

for the filling:

  • approx. 3 tablespoons Nutella or other chocolate-hazelnut spread

for the chocolate drizzle:

  • approx. 50g (1/4 cup) semisweet chocolate chips

Instructions

    Make the cookies:

    1. Preheat the oven to 300˚F (150˚C). Line a baking tray with parchment paper and fit a 35cm (14-inch) piping bag with a plain tip (1cm/ 0.5inch in diameter).
    2. In a small bowl, whisk together the hazelnut flour and sugar.
      In a separate metal bowl, use handheld electric beaters on medium speed to whip the egg whites to soft peaks, 2 to 3 minutes. The peaks will flop over when you remove the beaters from the bowl.
    3. Add the dry ingredients to the egg white, mixing thoroughly with a wooden spoon or rubber spatula. The mixture will be fairly stiff. 
    4. Transfer the mixture to the prepared piping bag, and pipe out circles of the mixture, about 1 1/2 inches (4 cm) in diameter. There may be a small point on top of each cookie. Simply wet the tip of your finger with a little water and smooth down any points.
    5. Using a fine-mesh sieve, dust the tops of the cookies with icing sugar.
      Place the tray in the middle of the oven. Bake for 15-18 minutes, turning the tray from front to back halfway through the bake, until the cookies are just starting to crisp up around the edges. The cookies may crack on top and they will still be a little soft when you remove them from the oven.
    6. Remove the cookies (still on the parchment) from the baking trays and let them cool completely on a wire rack.

    Fill and decorate the cookies:

    1. Flip half the cookies upside down and pair them with like-sized mates.
    2. Spoon or pipe about 1 teaspoon of Nutella onto half of the cookies and top them with their matching halves. Gently press down so the Nutella is visible between the cookies and just reaches the edge.
    3. Place the cookies on a parchment-covered tray.
    4. Melt the chocolate chips and drizzle over the cookies in a zig zag pattern. Allow the chocolate to harden.

Notes

Store in an airtight container at room temperature. The cookies
will soften a little as they “age” – this is a good thing!

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did you make this recipe?

please leave a comment or review on the blog or share a photo and tag me on Instagram @eatlivtravwrite !

 Feel free to use a different filling here – either plain chocolate ganache or any other chocolate nut butter (or even a plain nut butter) but don’t leave the chocolate drizzle off the top!

A tray of chocolate hazelnut sandwich cookies on a black plate.

Baking up a storm? Check out Nuts.com for all your baking and cooking needs!

Buy bulk nuts, snack mixes, dried fruits, candies & sweets by the pound at Nuts.com!

(this is an affiliate link, but I genuinely use Nuts.com products and love them. Highly recommended if you are in the US/ Canada where they currently ship)

Check out 2021’s 12 Days of Holiday Treats:

Day 1: Speculoos financiers

Day 2: Chocolate Dipped Orange Sugar Cookies

Day 3: Madeleines à la Clémentine

Day 4: Chocolate Hazelnut Thumbprint Cookies

Day 5: Sunbutter and Jam Chocolate Cups

Day 6: Hot Chocolate and Marshmallow Cookies

Day 7: Linzer Cookies

Day 8: Chocolate-Hazelnut Sandwich Cookies

Day 9: Choc-Mint Thumbprint Cookies

Day 10: Pailles (Puff Pastry and Jam Cookies)

Day 11: Strawberry Santa Hats

Day 12: Mulled Wine Jam

 

Check out 2020’s 12 Days of Holiday Treats:

Day 1: Rice Krispie Wreaths

Day 2: Cranberry Cheesecake Bars

Day 3: Peppermint Bark

Day 4: Orangettes

Day 5: Rocky Road Chocolate Crackle Slice

Day 6: Candy Cane Sugar Cookies

Day 7: Orange Pim’s

Day 8: Mendiants

Day 9: Chewy Chocolate Mint Crackle Cookies

Day 10: Apricot, Coconut and Cranberry “truffles”

Day 11: Chocolate, Cherry and Almond Brownies

Day 12: Peppermint Hot Chocolate

Check out 2019’s 12 Days of Holiday Cookies:

Day 1: Easy Three Ingredient Shortbread

Day 2: Jam Drops

Day 3: Chocolate Caramel Slice

Day 4: Melting Moments

Day 5: White Christmas

Day 6: Langues de Chat

Day 7: Chocolate Coconut Slice

Day 8: Cornflake Biscuits

Day 9: Rocky Road

Day 10: Honey Joys

Day 11: Rum Ball Truffles

Day 12: Giant Florentine Cookie (to share)

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Books by Mardi Michels

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