Desserts | Holidays

Chocolate Gianduja Sandwich Cookies

Gianduja is hazelnut paste blended with chocolate and sugar. Amedei's is the finest.  In this recipe we blend it with cream and additional Amedei milk and dark chocolate to make a velvety ganache to fill the cookies, for those who really love chocolate. 

Vegan Option



Time: 2 hours
Yield: 60

Make the Cookies

  • Whisk together the hazelnut flour, all-purpose flour, cocoa powder, baking powder and salt in a large bowl.
  • In a separate bowl, cream together the butter and sugars until light and fluffy. Add in the eggs and beat together for another minute.
  • Stir the dry into the wet ingredients. Beat for 1-3 minutes until well combined.
  • Form the dough into disk and wrap it tightly in plastic wrap. Chill for at least 4 hours or overnight.
  • Bring the dough to room temperature. Roll it on a floured surface, ¼ of an inch thick. Cut out the cookies with a 2 inch round cutter. Place them onto parchment lined baking trays. You should end up with about 60 cookies. Place the baking trays in the fridge.
  • Preheat your oven to 375° F.
  • Bake for 11-13 minutes. Allow the cookies to completely cool before handling.

Make the filling.

  • In a double boiler, warm the heavy cream over not in hot water. Break up the 70 % dark chocolate and the milk chocolate - hazelnut bar and add them to the cream. Stir in Gianduja spread.When everything is melted and blended, spoon it into a disposable piping bag.
  • Let it cool at room temperature until it firms up, to a piping consistency, about an hour.
  • Fill the Cookies
  • Snip the tip of the icing bag. Pipe a bit of ganache, about the size of a quarter onto the center of ½ the cookies. Sandwich them with the remaining cookies. Gently press down on them.
  • Decorate the sandwich cookies by drizzling some melted chocolate over and topping them with chopped hazelnuts.

To Make Hazelnut Flour

  • Preheat your oven to 375° F.
  • Place the hazelnuts on a baking tray and bake for 10 minutes. Shake the pan after 5 minutes to ensure that they roast evenly. Rub them in a clean dishtowel to remove the skins. Spread them out to cool., about 15 minutes.
  • When completely cooled, pulse them to a food processor until they are the texture of cornmeal. Use short pulses. You do not want to make hazelnut butter.
  • *Make two flax “eggs” by combining 2 tablespoons of finely ground flax seed meal with ¼ cup of warm water. Let the mixture rest 10 minutes before using.
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