Description
Elegant Italian chocolate hazelnut sandwich cookies with a crisp exterior, soft chewy center, and rich dark chocolate ganache filling.
Ingredients
- 250 g roasted hazelnuts
- 150 g granulated sugar
- 90 g egg whites (about 3 medium eggs)
- 40 g unsweetened cocoa powder
- 25 g honey
- 1 pinch fine salt
- 130 g dark chocolate, finely chopped
- 100 ml heavy cream
Instructions
- Preheat oven to 170°C and line a baking sheet with parchment paper.
- Grind hazelnuts finely in a food processor, then add cocoa powder and salt and pulse to combine.
- Beat egg whites to soft peaks, gradually add sugar, and whip to stiff glossy peaks.
- Gently fold in honey.
- Fold hazelnut mixture into egg whites in two additions until a thick batter forms.
- Transfer batter to a piping bag and pipe small rounds onto the baking sheet.
- Bake for 10–12 minutes until set. Cool completely.
- Heat cream until steaming, pour over chocolate, and stir until smooth to make ganache.
- Let ganache cool until thickened.
- Pair cookies and sandwich with ganache.
- Let set before serving.
Notes
- Avoid overprocessing hazelnuts to prevent oily texture.
- Fold gently to maintain airy batter.
- Use high-quality dark chocolate for best flavor.
- Cookies are delicate when warm; cool completely before handling.
- Store at room temperature for up to 3 days or refrigerate up to 1 week.
- Bring to room temperature before serving for best texture.
- Freeze for up to 1 month if needed.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 15mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
