Hazelnut Sandwich Cookies with Nutella Filling
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Celebrate Christmas with a batch of these German Hazelnut Cookies with Nutella Filling! They are easy to make and taste divine!
These Hazelnut Sandwich Cookies with Nutella Filling are a Nutella lover’s dream!
Can you believe Christmas is only one month away?
I get to spend it with my Canadian family in Calgary this year. Which means a) watching Die Hard on the 24th, b) getting way too tipsy way too quickly thanks to the lethal combination of my in-law’s aged eggnog and my German mulled wine, c) watching my husband dedicate hours to putting together a cheese board, which then no one dares to touch because it’s too pretty.
Plus there’ll be snow because Canada usually delivers on that.
It’s amazing how every family has their own little Christmas rituals. One thing I bring with me wherever I celebrate Christmas is a big old tin full of German Christmas cookies. These hazelnut cookies are definitely in this year’s collection.
This recipe is another traditional German Christmas cookie I just needed to share with you. I adapted it slightly by swapping German Nougat for Nutella as you can’t buy the German hazelnut paste in Canada.
These hazelnut cookies with Nutella filling are perfect for your Christmas cookie platter. And hey, they are also perfect for those Nutella-straight-from-the-jar kind of days.
How to make Hazelnut Sandwich Cookies with Nutella Filling:
German Christmas baking has a reputation for being complicated but these are really simple to make!
The recipe for these hazelnut cookies could not be easier! We start by creaming butter and sugar, then add an egg followed by the dry ingredients. Done.
Make sure to chill the cookie dough for about 2 hours or overnight. If you store it in the fridge for longer, make sure to take it out of the fridge about 10 minutes before rolling it out.
Now on to the filling! “I put too much Nutella on that”, said no one ever! So we’re definitely not skimping on the filling.
You can use Nutella or any other chocolate hazelnut spread. If you’re in Canada, I would recommend the smooth PC chocolate hazelnut spread, which is not expensive, yet really good. Another great alternative is this Italian stuff
.
Wanna go super fancy for the holidays? Make your hazelnut chocolate spread (German Nougat) yourself using my recipe.
Tips for making the best hazelnut sandwich cookies with Nutella filling:
- Add some of the dry mix to the batter once you add the egg. This prevents curdling.
- Use whole hazelnuts, toast them yourself and grind with some of the flour you’ll use for the cookies.
- You can make the cookie dough up to 2 days in advance and store it in the fridge. Alternatively, freeze the dough and store it for up to 2 months. Defrost in the fridge.
- The cookies should not brown too much, you can turn your baking sheet after 4 minutes to prevent the ones at the back from browning too much.
- If you use Linzer cookie cutters, the tops will bake quicker than the bottoms. While 9 minutes won’t hurt the bottoms too much, the tops really need to come out after 8 minutes sharp.
- Use a high-quality chocolate hazelnut spread for best results.
Variations on this recipe:
- These cookies work with ground almonds or walnuts instead of hazelnuts.
- If you don’t have Linzer cookie cutters, simply use round cookie cutters.
- Instead of Nutella, you can fill these with tangerine curd, white chocolate spread, or softened cookie butter.
For more Christmas cookie recipes, make sure to check out my German hazelnut meringue cookies and my Italian Chestnut Cookies.
★ Did you make and love these hazelnut sandwich cookies with Nutella filling ? Give the recipe your review below! And make sure to share your creations by tagging me on Instagram!
Hazelnut Sandwich Cookies with Nutella Filling
Celebrate Christmas with a batch of these German Hazelnut Cookies with Nutella Filling! They are easy to make and taste divine!
Ingredients
- 150 g hazelnuts toasted, then ground finely
- 250 g flour
- 1 pinch salt
- 1/2 tsp baking powder
- 200 g softened butter
- 80 g sugar
- 1 egg at room temperature
- 1 tsp vanilla essence
- 200 g Chocolate Hazelnut Spread Nutella or similar brand
- icing sugar for dusting the tops
Instructions
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Preheat oven to 350° F.
In a baking pan toast your hazelnuts in one layer on the middle rack for 10 to 15 minutes, or until they are lightly colored and start to smell lovely. Wrap hazelnuts in a clean kitchen towel and let them steam for 1 minute. Now, rub nuts in towel to remove loose skins. Don't worry about skins that don't come off. Let cool completely.
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Grind the cooled nuts to a fine powder. Add some of the flour to prevent the nuts from turning to nut butter.
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Mix ground nuts, flour, salt, and baking powder. In the bowl of your stand mixer, cream softened butter and sugar for about 5 minutes using the paddle attachment. Add the egg and vanilla towards the end and stir until fully incorporated.
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Toss in dry ingredients and whisk until a dough comes together. Shape dough into a disk, wrap in cling film and chill for 2 hours or overnight.
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Preheat the oven to 350 F, or 175 C. Line 3 baking sheets with parchment paper. Roll out the dough to about 4 mm and cut out shapes. I like to use my Linzer Cookie Cutters for this step. Lay on the sheets and freeze for a couple of minutes. Bake for 8 minutes, take out of the oven and let cool on the cookie sheet.
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Dust the tops with icing sugar. Take two matching halves. Spread some Nutella onto the bottom half of a cookie and sandwich them together.
Recipe Notes
- Add some of the dry mix to the batter once you add the egg. This prevents curdling.
- Use whole hazelnuts, toast them yourself and grind with some of the flour you'll use for the cookies.
- You can make the cookie dough up to 2 days in advance and store it in the fridge. Alternatively, freeze the dough and store it for up to 2 months. Defrost in the fridge.
- The cookies should not brown too much, you can turn your baking sheet after 4 minutes to prevent the ones at the back from browning too much.
- If you use Linzer cookie cutters, the tops will bake quicker than the bottoms. While 9 minutes won't hurt the bottoms too much, the tops really need to come out after 8 minutes sharp.
- Use a high-quality chocolate hazelnut spread for best results.
We love Nutella anything. This looks so good. I love making star cookies during Christmas and this looks perfect.
These cookies are gorgeous! The perfect holiday gift from the heart 🙂 Love the hazelnut spread in there!
They are super pretty and love that they are filled with Nutella. I love Rigoni di Asiago and every time I go back home I stock up on that 🙂 . Another good one is the organic Penotti chocolate hazelnut spread, if you want to try.
These cookies are absolutely beautiful! I’ve never toasted my own hazelnuts before but would definitely love to try. I’m sure it adds so much flavor to the mix. And who could say no to a nutella filling?
I almost never have Nutella in the house, because I have no self control and eat it straight out of the jar 🙂 But these cookies look so good, and perfect for holiday cookie exchange
I am all about the Nutella cookies!! These are so perfect for the holidays! I am loving it 🙂
WOW! Perfect holiday treat. My lil one would love these. I will surely try this for him.
These cookies are so beautiful! I love the nutella filling…I don’t keep Nutella on hand often only because I can easily clean the jar out but for the holidays I always pick some up! I’m definitely going to have to try these!
These are the cutest Christmas cookies I have ever seen. They remind me of the jam star cookies I’d make with my grandma when I was young. The holiday season is all about sharing with others with hazelnuts, these will make my cookie list this year!
Every year I say Im going to make these cookies because they look so gorgeous! I definitely think I am going give this recipe a try!
These cookies are really adorable! I love the Nutella filling and the addition of hazelnuts – so delicious!
Nutella doesn’t last long around my family, however, I will have to get some just to make this!
Dieses Jahr das Rezept gefunden und gleich ausprobiert. Schmecken superlecker und zart! Nur das Ausrollen mit Frischhaltefolie ist mir – trotz intensiver Kühlung des Teiges – irgendwie nicht gelungen (da der Teig so schön zart ist) und auch das Transferieren der Plätzchen auf das Backblech war (ohne die empfohlenen Ausstecher mit Auswurfhilfe) nicht so einfach, so dass ich letztendlich auf die gute alte “Mehl-Methode” (also reichlich Mehl auf Fläche und Teig) zurückgegriffen habe. Damit ging es und geschmacklich tut es den Plätzchen keinen Abbruch.
Werde demnächst die Variante mit gemahlenen Mandeln und Pistaziencreme (ener Bio über Rossmann) probieren – das stelle ich mir auch lecker vor! Vielen Dank für das Rezept und Grüße aus Bayern. 😉