These cookies contain just a few simple ingredients, take moments to make and are kinda reminiscent of an amaretti biscuit in texture; crispy on the outside and chewy in the middle. Of course you don’t have to smoosh them together with chocolate if it’s not your thing. But chocolate and hazelnuts are one of my absolute favourite combos.
Chocolate-filled baby hazelnut cookies
I use Whittaker’s 50% cacao dark chocolate, which is dairy-free. You want to make sure your raw sugar is a fine grain one here, if not, give it a quick whizz in an upright blender until finely ground.
Makes 12 filled cookies
3/4 cup (100g ) hazelnuts, toasted + skinned*
1/3 cup (65g) unrefined raw sugar
2 tablespoons (20g) fine brown rice flour
1 large free-range egg white
1/2 teaspoon vanilla extract
70g dark chocolate, melted
Preheat oven to 170C (335F). Line a baking tray with baking paper.
Place toasted, skinned hazelnuts and sugar into a small food processor and pulse until finely ground. Don’t blend for too long though, or you’ll end up with hazelnut butter! Add brown rice flour, egg white, vanilla and a pinch of fine sea salt and pulse until just combined. Roll teaspoonfuls of (sticky!) mixture, place on the tray and flatten slightly. You should be aiming for 24 similar-sized cookies. Cook for 12-15 minutes or until golden on the bottom and set on top. Remove from the oven and set aside to cool on the tray for 5 minutes before transferring to a wire rack to cool completely. Sandwich two cookies together with a small spoonful of melted chocolate and set aside to firm up. In hot weather, place cookies in the fridge for 5-10 minutes to set. Store airtight for 2-3 days.
* Toast hazelnuts at 180C (350F) for 8-10 minutes on a tray, until fragrant and golden (the skins will start to flake off some of them). Shake them around once or twice during cooking to ensure they toast evenly. Remove from the oven and set aside to cool. Transfer to a clean tea towel and rub them together to remove as much of the skins as you can. Toasted hazelnuts will store in a jar in your pantry for a few weeks, or longer in the fridge.
31 Responses
these look so wonderfully delightful!!!! i think i could eat a whole batch.
Oh I have a spare egg white in the fridge after making Sarah B's clafoutis the other day. Might try this 🙂
I have a feeling her new book will be as loved as yours x
We didn't eat much sugar/chocolate during lent and now I've got a mega chocolate craving – these look just the perfect thing for that!
Love chocolate and hazelnuts. Love Whittaker's chocolate. Want one now!
Hi Emma, just wanted to clarify if the recipe makes 12 cookie 'sandwiches' or 6 i.e. 12 individual cookies before joining? Can't wait to try!
Hi Olivia, it makes 12 filled cookies (so 24 single cookies). I'll go back and clarify that in the recipe xx
Anything with chocolate and I am for it. I am drooling over those cookies. Sounds to delicious.
Ooh, these cookies are too cute, Emma! I love anything chocolate + hazelnut, and these look absolutely fabulous.
aww these look just lovely! I've been meaning to make some biscuits all week, will have to make a batch of my own tomorrow xx
These are the cutest little cookies I ever did see!
Oh Emm, I love the sound of these! That combination of hazelnut and chocolate… and bite sized perfection! Yum.
Chocolate and hazelnut are on of my favorite combinations,too. These are gorgeous little cookies.
these sound amazing!
Emma, your little cookies are gorgeous! And I love how easy they are. You rock, lady:)
xoxo
E
Thanks Erin! You know me, always keeping things simple 🙂 xx
I recently bought your cookbook (which i love!) and want to try the sourdough receipe – where can i get keffir water in Perth????
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Good luck! xx
My gosh, these are so cute! Alesah is into dark chocolates and so she must definitely be drooling at this moment!
Julie & Alesah
Gourmet Getaways xx
Hey Emma! These have been on my 'must make' list since you posted them and went to a friends house on the weekend to find my buddy had made them for me!! They were delish and even better they were simple for my buddy to make, not being an 'everyday' baker x
Ah how cool! Stoked you liked them 🙂 xx
Chocolate and hazelnut really just belong together, don't they? They love each other and the would wants them together as well. Match made in heaven!
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Omnomnom! My oven is completely loaded, the flavour, that's been going around in the air in the last couple of minutes is simply wonderful! I don't even have to open the windows to get rid of the aftercooking smell, gosh, it's perfect! Thanks for sharing this amazing recipe with your readers, Emma, it can't be a dilemma whether or not to cook it.
I looove sweet baked stuff like this! Keep on posting more, please!
Just baked these as a birthday present for a friend, of course I had to keep one to taste and it was delicious. I kept them as individual cookies and dipped their bottoms in chocolate. Delicious!!!
nice sharing
How creative!. It is so delicious. Thank for sharing. I love chocolate. I'm going to try it now
It looks awesome! My son will love this cookie. I am going to try it tomorrow & Let you know.
Amazing for snacks! Thanks for the recipe.
Hi there,
Is this your spin on the baci di dama cookie? I’m curious about the addition of the egg white and its impact on the texture of the cookie as well as its ease of handling. At the moment I make them without it, which is slightly challenging, however the end result is beautiful, like a rich sandy shortbread.
No, I was going for a amaretti-style cookie. Made with hazelnuts instead of almonds xx
I have just discovered your blog recently and love the look of your recipes.This looks delicious!!well it just looks damn incredible!! Thanks for sharing.