Recipes and Cooking Little Hazelnut-Chocolate Cookie Sandwiches In the Piedmont region of Italy, the duo of chocolate and hazelnuts flavor all kinds of desserts. Serve these yummy treats with an after-dinner espresso. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 6, 2018 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Chill Time: 1 hrs Bake Time: 6 mins Total Time: 30 mins Servings: 48 Yield: 48 sandwich cookies Jump to Nutrition Facts Ingredients 1 ⅓ cup all-purpose flour ¼ cup unsweetened cocoa powder ¼ teaspoon salt ¾ cup butter, softened ½ cup powdered sugar 1 teaspoon vanilla 1 egg ½ cup finely chopped toasted hazelnuts Coarse sugar 1 recipe White Chocolate-Hazelnut Filling White Chocolate-Hazelnut Filling 6 ounce chopped white chocolate 3 tablespoon whipping cream ½ cup finely chopped toasted hazelnuts (filberts) Directions In a medium bowl stir together flour, cocoa powder, and salt; set aside. In a large bowl beat butter with an electric mixer on medium speed for 30 seconds. Add powdered sugar and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in egg. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture and the nuts. Cover and chill dough about 1 hour or until easy to handle. Preheat oven to 350°F. Shape dough into 3/4-inch balls. Roll balls in coarse sugar to coat. Place balls on ungreased cookie sheets. With the bottom of a glass, flatten balls to circles about 1 1/4 inches in diameter. Bake for 6 to 8 minutes or just until tops are firm. Transfer to a wire rack; cool. Spread a rounded 1/2 teaspoon of the White Chocolate-Hazelnut Filling on the bottom of each of half of the cookies. Top with the remaining cookies, bottom sides down. White Chocolate-Hazelnut Filling In a small saucepan, heat and stir white chocolate and whipping cream over low heat until just melted. Remove from heat. Stir in finely chopped toasted hazelnuts. Rate it Print Nutrition Facts (per serving) 87 Calories 6g Fat 6g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 48 Calories 87 % Daily Value * Total Fat 6g 8% Saturated Fat 3g 15% Cholesterol 14mg 5% Sodium 39mg 2% Total Carbohydrate 6g 2% Protein 1g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.