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Hazelnut Truffle Cookies

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Hazelnut Truffle Cookies
2008-07-25 Desserts
5 84

Two crisp hazelnut cookies filled with a creamy chocolate truffle filling and drizzled with a chocolate glaze.

  • Servings: 3 1/2 dozen cookies

Ingredients:

Cookies:
1¼ cup Shelled Hazelnuts
2 sticks Unsalted Butter, softened
1 cup Superfine Sugar
½ tsp Salt
1 Whole Egg Plus 1 Yolk
2 tsp Vanilla Extract
2½ cups All Purpose Flour, plus extra for work surface
¼ tsp Baking Powder
Truffle Filling:
1 cup Heavy Whipping Cream
9 oz Milk Chocolate, chopped
5 oz Semisweet Chocolate, chopped
Trim:
8 oz Semisweet Chocolate Chips

Directions:

Heat oven to 350 degrees. Roast hazelnuts on baking sheet 13 minutes, until golden brown. Rub briskly while still warm in towel to remove skins. Place cooled nuts in food processor; process until finely ground and set aside. In bowl of electric mixer, beat butter, sugar and salt until light and fluffy. Beat in egg, yolk, and vanilla; add nuts and mix until blended. Combine flour and baking powder; add to nut mixture, beating on low speed until just mixed. Divide dough in half, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour. Heat oven to 375 degrees. Using 1/2 of a disc of dough, lightly flour work surface and roll dough to 1/8 inch thick. Cut dough into holiday shapes using small cookie cutters. Place 1/2 inch apart on parchment lined or ungreased baking sheet. Bake until edges are golden, and cookies are set, about 7-8 minutes. Cool on sheet for 1 minute, and then transfer cookies to wire rack to cool completely. Repeat process with remaining dough. To make filling, heat cream in small heavy sauce pan over medium heat to just boiling. Pour over chocolate in mixing bowl, (not plastic). Stir vigorously until chocolate is melted and smooth. Chill uncovered in refrigerator for 40 minutes, beating occasionally until ganache thickens and is spreadable. Spread filling 1/8 inch thick on flat side of cookie and place another cookie on top, sandwich style. If ganache thickens too much before you finish, just set bowl in a larger bowl of hot water and stir. Decorate cookies by melting semisweet chocolate and piping it back and forth across tops of cookies. Place sheets of cookies in freezer for 10 minutes until chocolate is set. Store cookies in airtight containers in refrigerator and serve at room temperature. These cookies will keep at room temperature for up to 3 days, 5-7 days in fridge, or 3 months in freezer.

Helpful Tips:

The inspiration for this cookie came from my sister's description of an unforgettable hazelnut cookie she had in Italy. The exquisite marriage of hazelnuts and ganache filling is reminiscent of a fine truffle. She declared my version to be even better.