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Hazelnut Sandwich Cookies with Nutella Filling in a small white bowl

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! 

Course Dessert, Snack
Cuisine German
Keyword cookies with Nutella filling, Hazelnut sandwich cookies, Nutella cookies
Prep Time 30 minutes
Cook Time 8 minutes
Cooling 2 hours
Total Time 38 minutes
Servings 30 cookies
Calories 110 kcal
Author Kiki Johnson


  • 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


  1. 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.

  2. Grind the cooled nuts to a fine powder. Add some of the flour to prevent the nuts from turning to nut butter. 

  3. 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. 

  4. 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. 

  5. 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. 

  6. 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.