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Hazelnut Dream Cookies

From Peace Meals


6 ounces bittersweet chocolate, very cold
1¾ cups powdered sugar, plus additional
1 cup raw hazelnuts or filberts, shelled and toasted
1¼ cups (2½ sticks) unsalted butter
Zest of 1 orange
2 eggs
2 teaspoons pure vanilla extract
3 cups all-purpose flour
13 ounces hazelnut spread, such as Nutella

Recipe directions: 

This recipe requires 8 hours of refrigeration. Chop the cold chocolate into very small pieces. The chocolate pieces should be small enough to roll out the dough easily, but large enough that they will not melt away, about the size of a grain of rice. In a food processor, pulse the powdered sugar and hazelnuts until they are mealy. Beat the butter and orange zest in a bowl until white and creamy, about 4 minutes. Add the hazelnut mixture and beat until the mixtures are combined. In a separate bowl, whisk together the eggs and vanilla. Beat the egg mixture into the butter mixture. Mix in the flour and chopped chocolate until just combined. Wrap the dough in plastic wrap and chill for at least 8 hours. Preheat the oven to 300°F. Remove the dough from the refrigerator and roll out onto a lightly floured surface to ¼-inch thickness. Cut circles with a 1½- to 2-inch cookie cutter. Place the cookies 1 inch apart on a nonstick cookie sheet (or a regular cookie sheet lined with parchment paper) and chill for 20 minutes. Bake the cookies for 12 minutes or until just lightly browned; let cool on a wire rack. Spread a layer of hazelnut spread on top of a cooled cookie and then top it with another cookie. Dust tops with additional powdered sugar. Makes 3 to 4 dozen sandwich cookies.

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