Hazelnut Sandwich Cookies Filled With Salted Caramel And Chocolate Recipes

HAZELNUT SANDWICH COOKIES FILLED WITH SALTED CARAMEL AND CHOCOLATE

Steps:

• Grind the hazelnuts in a food processor until they resemble corn meal. Set aside.
• Cream the butter and both sugars with an electric mixer until light and fluffy, scraping down the sides of the bowl as necessary, about 2 minutes.
• Put the milk and vanilla in a measuring cup.
• In a small bowl, mix the flour, hazelnuts and salt with a wire whisk just to blend.
• Pour the milk and vanilla into the butter and sugar mixture and beat on low speed just until the milk is incorporated enough to not splash out of the bowl, about 1 minute. Increase the mixer speed to medium and beat until the milk is almost completely incorporated into the butter and sugar, about 2 minutes longer.
• Add the flour and hazelnut mixture and beat on low speed just until combined, about 30 seconds. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes and up to 2 days.
• Line a baking sheet with parchment paper and preheat the oven to 350 degrees. Place generous tablespoon sized balls of dough at least 3 inches apart on the cookie sheet. Flatten the balls slightly with your hands, shaping them into circles that are about 1/2 inch high and as evenly and uniformly as you can.
• Bake the cookies for 12-16 minutes, reversing the cookie sheet in the oven halfway through to encourage even baking, until the cookies are set and the edges are just beginning to brown. Remove the baking sheet from the oven and let cool on a wire rack for at least 5 minutes before removing the cookies to cool on a wire rack completely. Repeat with the remaining dough.
• If using hot fudge, scoop it into a small bowl and beat with an electric mixer until it thickens and lightens to the color of milk chocolate.
• When the cookies are completely cool, lay them upside down on a work surface. Spread a thin layer of whipped hot fudge or Nutella on half of the cookies and a thin layer of Salted Caramel Sauce on the other half of the cookies. Assemble each chocolate half with a caramel half and refrigerate for about 20 minutes to firm up the fillings before serving. Cookies can be stored in the refrigerator for up to 3 days.

SALTED CARAMEL HAZELNUT CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 350 degrees and line baking sheets with parchment paper.
• In a medium bowl, mix flour, baking soda, and salt together with a wire whisk.
• In a mixer, cream butter, sugars, and hazelnut spread until light and fluffy.
• Add eggs and vanilla and mix until combined.
• Add flour and mix on low until incorporated.
• Stir in chocolate wafers. Chill dough for 30 minutes.
• Scoop dough onto parchment paper about two inches apart and sprinkle tops with sea salt.
• Bake for 10 minutes. Let cool and enjoy while melty.

SALTED DARK CHOCOLATE HAZELNUT CARAMEL TRUFFLES

Steps:

• Heat hazelnut spread in metal bowl over saucepan of gently simmering water and stir until hazelnut spread is warm, smooth, and easily stirred, about 5 minutes. Remove bowl from heat.
• Dissolve sugar in water in a small saucepan over medium heat. Brush sides of pan with a moistened pastry brush occasionally as sugar mixture cooks. Increase heat to medium-high and bring syrup to a boil and cook until syrup is a deep amber color, brushing down sides and swirling saucepan occasionally to prevent scorching, about 4 minutes.
• Pour cream into the syrup while stirring. Reduce heat to low and cook, stirring continually, until you have a smooth caramel, 5 to 10 minutes; gently stir into the melted hazelnut spread with 1/4 teaspoon sea salt.
• Refrigerate caramel mixture until firm, at least 3 hours.
• Spread cocoa powder into the bottom of a wide, shallow bowl.
• Scoop caramel mixture with a melon baller into 1 tablespoon portions; roll in the cocoa powder to coat; arrange onto a baking sheet.
• Cover truffle balls with plastic wrap and chill overnight or 8 hours.
• Line a 13x9x2-inch baking sheet with aluminum foil.
• Heat chopped chocolate in a metal bowl set over a saucepan of gently simmering water, stirring frequently until chocolate is melted and smooth and the chocolate reaches a temperature of 115 degrees F (46 degrees c). Remove bowl from over water.
• Working quickly, submerge each truffle ball in the melted chocolate. Lift truffles from chocolate with a fork and tap fork against side of bowl to remove excess coating. Transfer truffle to foil-lined pan to cool. Repeat with remaining truffle balls.
• Sprinkle finished truffles lightly with 1 tablespoon coarse sea salt before the chocolate hardens. Let stand until coating sets completely, at least 1 hour.

SALTED CARAMEL CHOCOLATE SANDWICH COOKIE

Steps:

• Cream together butter and sugar. Add egg and vanilla extract and beat until well blended.
• Whisk together flour, Diamond Crystal® Fine Sea Salt, baking powder and baking soda in a separate bowl. Add dry ingredients to wet ingredients and mix until just combined. Form in 2 balls. Cover bowl with plastic wrap. Refrigerate for 1 hour.
• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Roll out each ball to 1/4 inch thickness on a sheet of waxed paper sprinkled with confectioner's sugar. Cut out circles or little shapes using a small 1 1/2-inch cookie cutter. Place on prepared baking sheet. (Note: If dough becomes too soft when rolling out, place back in the refrigerator.)
• Bake 5 to 7 minutes. Allow cookies to cool on the baking sheet for 5 minutes. Remove cookies and place on wire rack to cool.
• Salted Caramel Filling: Use a microwave safe glass measuring cup. Remove wrappers from caramels. Add caramels, Diamond Crystal® Fine Sea Salt, and heavy whipping cream to measuring cup. Microwave using 20-second intervals, for approximately 1 minute. Stir after each interval.
• Chocolate Ganache: Use a 1 cup measuring cup. Add 1/4 cup of heavy cream. Microwave until the cream starts to bubble. (Approximately 25-30 seconds.) Remove the heavy cream from the microwave. Add chocolate chips. Let the mixture rest for 2 minutes. Then stir with a spoon until smooth.
• To make sandwich cookies, add 1/2 teaspoon of caramel and 1/2 teaspoon of chocolate ganache to the bottom side of half the cookies. Top with another cookie to make a sandwich cookie.

HAZELNUT-CRUSTED CHOCOLATE SANDWICHES

Steps:

• Cookies: In a bowl, whisk together flour, cocoa, sugar, baking powder, and salt. In a large bowl, whisk together butter and egg. Add brown sugar, and whisk to combine. Gradually add to flour mixture and stir with a spatula until liquid is absorbed. Transfer to a sheet of plastic wrap.
• Divide dough into thirds; roll out each portion 1/16-inch thick on a nonstick baking mat, topped with plastic wrap. Stack on a baking sheet, and refrigerate until firm, about 30 minutes.
• Preheat oven to 350 degrees. Using a 2-inch cookie cutter, cut dough into rounds; transfer to parchment-lined baking sheets. Reroll scraps once and cut more rounds, to make a total of 72 cookies. (If dough becomes soft, freeze until firm.) Bake cookies, rotating sheets halfway through, until firm and fragrant, 9 to 10 minutes. Transfer sheets to wire racks and let cool completely.
• Filling: In a large bowl, beat butter, confectioners' sugar, vanilla, and salt, starting on low speed, then increasing to high for 2 minutes, scraping down sides of bowl occasionally. Stir in melted chocolate to combine.
• Spread 2 tablespoons filling each on half of cookies, then sandwich with remaining cookies. Roll edges in chopped hazelnuts to adhere. Chill overnight before serving. (Assembled cookies can be refrigerated in an airtight container up to 2 days.)

CHOCOLATE HAZELNUT SANDWICH COOKIES (BACI DI DAMA)

Steps:

• Preheat the oven to 350 degrees.
• In a standing mixer fitted with a paddle attachment, combine the butter and powdered sugar. Beat on medium speed until pale, light and fluffy. Add the vanilla extract, salt and egg. Beat again for 1 minute. Add the flour and hazelnut flour and mix on low until just combined.
• Using a very small ice cream scoop or just scant of 2-teaspoon portions, portion the cookie dough mounds. Roll each one into a small ball in your hand, then place on the baking sheet at least 1 inch apart from each other. The dough should yield about 44 cookies. Bake for 11 to 12 minutes or until just set and barely browned on the bottom. Remove from the oven to cool completely to room temperature.
• Meanwhile, add the chocolate chips to a small microwave-safe bowl. Microwave in 30 second increments, stirring in between, until they are completely melted. Add the chocolate hazelnut spread and mix until completely combined. Allow to cool to room temperature so that it is not runny.
• Using either a piping bag or spoon, dollop just over a teaspoon of the chocolate hazelnut mixture onto the bottom side of half of the cookies. Allow the chocolate to slightly set for about 2 minutes before lightly pressing the second half of the cookie down on top. Allow the cookies to sit undisturbed until the chocolate has set, about 10 minutes.