I LOVE the texture of these cookies! Making a full recipe, I used the floured rim of a shot glass to cut out the rounds for sandwiches. I use Nutella mostly, but have also made these with Trader Joe's cookie butter. These cookies are now in my holiday cookie baking!
Chocolate Hazelnut Cutout Cookies (Nocciolini)
Photo: Alex Farnum; Styling: Robyn Valarik
Cornstarch gives these cookies a delicate, sandy texture. You could also fill them with thick caramel or frosting.
Yield: Makes 54 sandwich cookies
More From Sunset
2 Hours, 15 Minutes
Amount per serving
- Calories: 83
- Calories from fat: 52%
- Protein: 0.7g
- Fat: 4.9g
- Saturated fat: 2.4g
- Carbohydrate: 9g
- Fiber: 0.4g
- Sodium: 26mg
- Cholesterol: 9.1mg
- 1 cup butter, softened
- 1/3 cup sugar
- 3/4 cup cornstarch
- 1 3/4 cups flour
- 3/4 to 1 cup chocolate hazelnut spread such as Nutella
- 1. Preheat oven to 350°. Beat butter and sugar in a large bowl with a stand mixer until well blended, or whirl in a food processor. Add cornstarch and flour and beat on low speed, or whirl, until dough comes together and is very smooth.
- 2. Divide dough in half. Roll each portion between sheets of parchment paper into a 1/8-in.-thick round. Stack and freeze rounds on a baking sheet until dough is firm enough to cut, about 20 minutes.
- 3. Lift off parchment, cut dough with a floured 1 1/2- to 2-in.-wide cutter, and transfer to ungreased baking sheets, spacing slightly apart. Gather scraps, refreeze, and reroll as needed.
- 4. Bake cookies until light golden, 10 to 14 minutes, switching pan positions halfway through baking. Transfer to racks to cool.
- 5. Spread half of cookies on flat sides with a generous coat of chocolate hazelnut spread, then top each with a second cookie.
- Make ahead: Up to 3 days, stored airtight.
- Note: Nutritional analaysis is per 1 1/2-in. sandwich cookie.
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