These chocolate dipped hazelnut sandwich cookies are a must add to your holiday cookie baking list this year!

Can we all agree that hazelnuts and chocolate are an amazing flavor combination? Well, in these cookies, hazelnut cookies are sandwiched with a delicate apricot filling and then dipped in chocolate making one unforgettable cookie!

Usually, the problem with nut based cookies and recipes are that the nuts need to be ground up. Not in these cookies though, because Bob’s Red Mill makes the most perfect hazelnut flour! You don’t have to roast your hazelnuts, peel them, grind them – it’s all done for you with their hazelnut flour/meal.

You know I love Bob’s Red Mill products (like when I made this 5 ingredient almond cake or this skilled cornbread) and their flours are truly the best for baking, I cannot recommend them highly enough for your holiday baking.

I love holiday baking. As soon as the weather gets a little colder (we had our first snow this weekend) and I start seeing Christmas decorations, I feel the call to the kitchen to bake Christmas cookies.

Every year, I challenge myself to make a new cookie, a cookie that I’ve never made before, and a cookie that I’ll really be proud of that will scream the holidays to me. Two years ago I made sugar cookies that actually hold their shape and dark and stormy cream pies, and last year I made s’mores cookie cups.

This year, I’ll be making these chocolate dipped hazelnut sandwich cookies. But, it’s not the first year I’ve gotten to eat these amazing cookies, because my husband’s nana makes the most amazing cookie trays, and these cookies are my favorite ones she makes. She kindly shared the recipe with me which I’m sharing with you guys today!

These cookies do require a little time and love, but they’re so worth it. You make the cookies, spread apricot jam and form a sandwich cookie and then dip them in chocolate. The best part about these cookies is that the dough can be made and frozen ahead of time, or the cookies themselves can be made ahead and frozen. They’re super freezer friendly.

I’ll be making these cookies this holiday season, I’d love to know, what are you baking?

Yield: 36-48 cookies

Chocolate Dipped Hazelnut Sandwich Cookies

Name: Chocolate Dipped Hazelnut Sandwich Cookies
Prep time: 2 min
Cook time: 8 min
Total time: 28 min
Yield: 36-48 cookies
Ingredients: For the cookies; 1 cup (8 oz) finely ground hazelnut flour; 2 1/4 cups all purpose flour; 2/3 cup sugar; 10 oz (2 1/2 sticks) butter, cold, sliced into 1 tablespoon pieces; 1/2 - 3/4 cup apricot preserves; For the chocolate coating; 1 1/2 cups semi sweet chocolate chips; 1 1/2 tablespoons vegetable shortening

Prep Time 2 minutes

Cook Time 8 minutes

Inactive Time 18 minutes

Total Time 28 minutes

Ingredients

For the cookies
1 cup (8 oz) finely ground hazelnut flour
2 1/4 cups all purpose flour
2/3 cup sugar
10 oz (2 1/2 sticks) butter, cold, sliced into 1 tablespoon pieces
1/2 - 3/4 cup apricot preserves
For the chocolate coating
1 1/2 cups semi sweet chocolate chips
1 1/2 tablespoons vegetable shortening

Instructions

To make the cookie dough: In a bowl combine hazelnut meal, flour, sugar and butter. Use hand or stand blender to blend the dough into a crumbly mixture. Use your hands to knead the dough, the heat from your hands will melt the butter, pinch pieces of dough between your fingers until all the dough comes together - about 5 minutes.

Divide the dough into two discs and place between two piece of wax paper and refrigerate for 1 hour (or up to overnight.)

Preheat oven to 350 and line two baking sheets with silicone baking mats or parchment paper and set aside.

Remove dough from the refrigerator and roll dough thin between two piece of wax paper, you want the cookies to be 1/4 of an inch or thinner because they'll be sandwiched.

Using a round (1.5-2 inch) cookie cutter, cut dough circles and place them on the cookie sheets. Dough will not rise or spread, so you can place them close together, but not touching.

Bake for 8-10 minutes, or until edges start to turn golden brown. Remove from oven and let cool completely.

Spread a little bit of apricot preserves in the center of one cookie bottom, and place another cookie bottom on top to form a sandwich. Repeat until all the cookies are sandwiched.

To make the chocolate coating: in a bowl combine chocolate chips and shortening. Microwave in 30 second intervals, stirring inbetween each interval. Mine only took 1 1/2 minutes, you want to be careful not to over-cook the chocolate, or else it will seize and become hard.

Dip half of a cookie sandwich into the chocolate coating, and place on a wax or parchment paper covered surface. Repeat until all cookies are dipped, then allow them to cool completely and enjoy.

This post is brought to you by my partnership Bob’s Red Mill, a company whose products I truly use and love. Thank you for supporting the brands that make the Sweetphi blog possible, as always, all thoughts and opinions are mine alone.

Comments

Sues says

December 6, 2016 at 10:01 am

Love these!! I feel like they’re a bit more unique than the average cookie on the holiday dessert table and they look extra delicious!

- Sweetphi says
  
  December 8, 2016 at 7:31 am
  
  Thank you so much! So happy that you see the love that goes into making these, they’re unique but soooo delicious 🙂
  
Amy @ Amy's Healthy Baking says

December 6, 2016 at 9:29 pm

Are these the cookies that needed the third-times-a-charm melted chocolate??? They look AMAZING!! Totally worth the extra hassle! ?

- Sweetphi says
  
  December 8, 2016 at 7:32 am
  
  Girl, you are so observant! YES, these are the cookies that needed the third-times-a-charm melted chocolate, note to self to babysit melting chocolate in the microwave lol! But the end result is so delish, that I completely forgot about the hardship!
  
Rachel @ Bakerita says

December 7, 2016 at 8:39 am

Mmm these cookies look SO swoon-worthy and delicious – I love that hazelnut flour, and the chocolate dip looks sooo wonderful!

- Sweetphi says
  
  December 8, 2016 at 7:33 am
  
  Thank you so much! I just recently discovered hazelnut (because of course Bob’s Red Mill has the best products) and I am completely obsessed, I’ve been making so many different baked goods with it!
  
Cheyanne @ No Spoon Necessary says

December 7, 2016 at 1:46 pm

Oh my goodness, these cookies are fabulous, Phi!! So unique and absolutely gorgeous! I’m dying over the hazelnut and chocolate flavor, but you totally took these over the top with that apricot filling!! GENIUS! Cheers, friend!

- Sweetphi says
  
  December 8, 2016 at 7:34 am
  
  Hazelnut flour is something that is a total time-saver. You don’t have to sit there and roast the nuts, peel them, grind them lol. I think you’d love these cookies and I’m so grateful for your comment 🙂
  
Shawnna says

December 7, 2016 at 11:30 pm

hey girl these look so yummy!

- Sweetphi says
  
  December 8, 2016 at 7:34 am
  
  Thank you so much, these are on my baking list for this weekend again lol.
  
Mary says

December 8, 2016 at 12:38 pm

These cookies look superb Phi! I want one.

- Sweetphi says
  
  December 8, 2016 at 3:28 pm
  
  Thank you so much!
  
Laura @ Laura's Culinary Adventures says

December 9, 2016 at 8:21 am

Yum! Chocolate and hazelnut are a great combination! I’ll have to keep my eyes open for some hazelnut flour!

- Sweetphi says
  
  December 9, 2016 at 1:20 pm
  
  Chocolate and hazelnut are just sooo yummy together. I’ve seen Bob’s Red Mill hazelnut flour in the four section at most major grocery stores, it’s so amazing, highly recommend the product 🙂
  
nancyabc says

December 10, 2016 at 4:11 pm

Could you just slice from cookie roll and make a single layer cookie dipped in chocolate??

Rachelle @ Beer Girl Cooks says

December 14, 2016 at 9:18 pm

Thank goodness Nana shared this recipe because these chocolate hazelnut cookies need to be shared!

- Sweetphi says
  
  December 15, 2016 at 12:57 pm
  
  Thank you so much – I’m so grateful she shared her recipe, because they’re so delicious! I’ve made them twice this season already 🙂