This is another recipe that I’ve been playing with for at least ten years. Sometimes I fill the cookies with jam, sometimes with chocolate, sometimes with gianduia (chocolate hazelnut paste that you can find in fancier grocery stores). I’m currently on a lemon kick, so this time I filled them with lemon curd. They’re fancy and make a great gift, or you can just enjoy them with tea, as we did when we went to see V’s mom on Long Island last Sunday.

Filled with chocolate, they last for a few days. Jam and lemon curd make them get soft faster, so they’re best consumed within 24 – 48 hours.

Fancy Hazelnut Lemon Sandwich Cookies

1 cup hazelnut flour (I used Bob’s Red Mill), or you can substitute almond flour

1 1/2 sticks of cold, unsalted butter, cut into pieces

1/2 cup sugar

1/2 tsp. vanilla

salt

1 1/2 cups all-purpose flour

1 cup lemon curd (homemade or from the store)

Pre-heat the oven to 350 degrees. Line 2 sheet pans with parchment.

Place all ingredients, except the lemon curd, in a food processor. Process until the dough comes together.

Flour your work surface and roll out half the dough. Cut out small circles. Use a tiny cutter in the shape of your choice to cut a hole into the center of half of them. Transfer to the sheet pan. Repeat with the rest of the dough, and keep rolling out until you run out.

Bake until the edges just start to brown (10-15 mins). Remove from oven and carefully use a spatula to move the cookies to a cooling rack.

Once they are cool, use a teaspoon to spread a little bit of lemon curd on the bottom cookie half and sandwich with the half that has a whole. They are delicate cookies so work carefully, or you will have a lot of debris to munch on!

Store in an airtight container.

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