The hazelnut sandwich cookies are delicious treats made with gluten-free hazelnut shortcrust pastry and filled with cocoa cream, an enriched version of the classic sandwich cookies. These cookies are crumbly and light, perfect for breakfast.
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 egg
- 1 1/2 cups gluten-free rice flour
- 1/3 cup sugar
- 3 tbsps vegetable oil
- 1/4 cup hazelnut paste (gluten-free)
- 1 pinch gluten-free baking powder
- 1 vanilla pod
- cocoa cream (gluten-free and dairy-free)
- jam
Tools
- 1 Bowl
- 1 Whisk
- 1 Baking Tray
- 1 Cookie Cutter
Steps
In a bowl, add the egg, sugar, hazelnut paste, and oil.
Mix well with a whisk and also add the vanilla.
When the mixture is smooth, add the sifted flour with the baking powder.
Knead by hand and form a dough ball.
Let it rest for an hour in the fridge wrapped in plastic wrap.After resting, roll out to a thickness of 1/4 inch on a lightly floured work surface.
Cut two cookie discs with a 2.5-inch diameter cookie cutter.
For half of the cookies, use a smaller cookie cutter to form a ring.
Place the cookies on a baking tray lined with baking paper
Bake in a preheated static oven at 340°F for 15 minutes.
Remove from oven and let cool.
Fill with jam or hazelnut cream and sprinkle with powdered sugar
Tips
The shortcrust pastry can rest in the fridge overnight, too.
They keep for up to 7 days at room temperature.
Can be flavored with lemon zest.
You can make the shortcrust pastry with a mixer or even better with a food processor.
You can make the shortcrust pastry with a mixer or even better with a food processor.
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