Ingrédients pour Hazelnut Espresso Sandwich Cookies
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- Egg Yolk
- 1 teaspoon instant espresso granules
- Vanilla Extract
- All Purpose Flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 cup finely chopped hazelnuts
- Heavy Whipping Cream
- 6 ounces milk chocolate chips
- 1 ¼ cups semisweet chocolate chips (¾ cup for filling, ¼ cup for drizzling)
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Comment préparer Hazelnut Espresso Sandwich Cookies
- Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar in a large mixing bowl until light and fluffy.
- Beat in 1 large egg, 1 large egg yolk, 1 teaspoon instant espresso granules, and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, ½ teaspoon salt, and 1 teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1 cup finely chopped hazelnuts.
- Divide the dough into three equal portions.
- Flatten each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour, or until firm enough to handle.
- On a lightly floured surface, roll out one portion of dough to ⅛ inch thickness.
- Use a 1 ½ inch floured cookie cutter to cut out cookies. Place them ½ inch apart on ungreased baking sheets.
- Repeat with the remaining dough.
- Bake at 375°F (190°C) for 6-8 minutes, or until the edges are lightly golden brown.
- Transfer cookies to wire racks to cool completely.
- **Make the filling:** In a small saucepan, bring 1 cup heavy cream (or fat-free half-and-half) to a simmer over medium heat.
- Remove from heat and stir in 6 ounces milk chocolate chips and 3/4 cup semisweet chocolate chips until melted and smooth.
- Pour the mixture into a bowl, cover, and refrigerate for at least 1 ½ hours, or until it reaches a spreadable consistency, stirring occasionally.
- Once the cookies and filling are cool, spread the filling evenly onto the bottom of half of the cookies.
- Top with the remaining cookies to create sandwich cookies.
- Melt the remaining semisweet chocolate chips and drizzle over the top of the cookies.
- Let the chocolate set completely before serving.
- Store in an airtight container in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
582g
Fat
396g
Carbs
80g
