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Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache

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  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 24 sandwich cookies 1x
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: Gluten-Free, European-inspired

Description

Delight in these buttery, gluten-free hazelnut shortbread cookies sandwiched with silky, rich milk chocolate ganache. The toasted hazelnuts add a wonderful nutty crunch while the smooth ganache brings the perfect indulgent finish. A sophisticated treat that’s gluten-free and utterly irresistible! #glutenfreecookies #hazelnutshortbread #chocolateganache #holidaybaking


Ingredients

Scale

For the Gluten-Free Hazelnut Shortbread:

  • 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 (e.g., Doves Farm Freee; or blend of 50% white rice flour, 30% potato starch, 20% maize flour by weight)
  • ¾ tsp xanthan gum (omit if your flour blend includes it)
  • ¼ tsp salt

For the Milk Chocolate Ganache:

  • 150 g (5.3 oz) milk chocolate, chopped
  • 100 g (⅓ cup + 1½ tbsp) double/heavy cream

Instructions

  1. Preheat oven to 160°C (320°F). Toast hazelnuts on a baking tray for 10–12 minutes until fragrant. Cool, then rub skins off using a clean kitchen towel. Finely grind hazelnuts in a food processor.
  2. In a large bowl, cream softened butter and sugar until light and fluffy. Stir in vanilla.
  3. Add ground hazelnuts, gluten-free flour, xanthan gum (if using), and salt. Mix to form a soft dough.
  4. Roll dough between parchment sheets to about 5mm thickness. Chill for 30 minutes, then cut into rounds.
  5. Place rounds on a lined baking tray and bake at 160°C (320°F) for 10–12 minutes, or until edges are just golden. Cool completely.
  6. For ganache, gently heat cream until steaming. Pour over chopped chocolate, let sit 2–3 minutes, then stir until smooth. Cool until spreadable.
  7. Sandwich cooled cookies with ganache. Let set before serving.

Notes

  • Be sure to chill the dough well for clean, neat cookie shapes.
  • Removing hazelnut skins adds smoothness and prevents bitterness.
  • Use good quality milk chocolate for the ganache for the best flavor.
  • Store in an airtight container at room temperature for up to 3 days.

Nutrition

  • Serving Size: 1 sandwich cookie
  • Calories: 180
  • Sugar: 12g
  • Sodium: 55mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 1.5g
  • Protein: 2g
  • Cholesterol: 30mg