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
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 2 Hours, 15 Minutes

Nutritional Information

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

Ingredients

  • 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

Preparation

  1. 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. 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. 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. 4. Bake cookies until light golden, 10 to 14 minutes, switching pan positions halfway through baking. Transfer to racks to cool.
  5. 5. Spread half of cookies on flat sides with a generous coat of chocolate hazelnut spread, then top each with a second cookie.
  6. Make ahead: Up to 3 days, stored airtight.
  7. Note: Nutritional analaysis is per 1 1/2-in. sandwich cookie.
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