Gianduia Sandwich Cookies

Gianduia Sandwich Cookies
Photo by Scott Phillips


  • 13-½ oz. (3 cups) all-purpose flour, mixed with a pinch of salt
  • 1 cup (5 oz.) toasted, skinned, and finely ground hazelnuts (grind the toasted nuts in a food processor)
  • 4 large egg yolks, at room temperature
  • ¼ cup heavy cream
  • 1 tsp. vanilla extract
  • 1 oz. milk chocolate, finely chopped
  • ½ cup Hazelnut Butter, at room temperature
  • + 3 more ingredients
    • 1 cup sugar
    • 9 oz. (2 sticks plus 2 Tbs.) unsalted butter, softened
    • 3 oz. bittersweet or semisweet chocolate, finely chopped

In a metal bowl set over a saucepan of simmering water, melt the bittersweet (or semisweet) and milk chocolate, stirring frequently with a rubber spatula to ensure even melting. In a small saucepan, heat the cream over medium heat to just below the boiling point. Remove the bowl of chocolate from...

View full recipe at Fine Cooking


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