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

Scale

For the Cookies

90 g (⅔ 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

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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.