Gianduja Sandwich Cookies

[Michael M]

Gianduja Sandwich Cookies

Gianduia Sandwich Cookies

DOUGH

1/2 C. hazelnuts, roasted, deskinned

1/2 C. sugar

1.5 C. AP flour

1.5 sticks butter

1/4 tsp salt

In f.p., pulse nuts and sugar until fine, then cut in butter. Divide dough into 2 parts, roll out into logs about 12" long, chill until firm.

Slice 1/8" thin, cook on parchment at 350 for about 13 minutes.

FILLING

3 oz. bittersweet chocolate

2 oz. milk chocolate

2 TB hazelnut butter

1/3 C. cream

Make like a ganache, then chill 15 or so minutes until semi firm. Fill cookies.

Nut Cookies, Mexican Tea Cakes, etc.

2 C. walnuts or pecans, roasted

2 C. AP flour

3/4 tsp salt

2 sticks butter, softened

1/3 superfine sugar (or whiz some in f.p. then measure)

1.5 tsp vanilla

1.5 C. 10x sugar

Chop 1/2 the nuts medium coarse. Set aside. Process remaining nuts with salt and flour (to catch the resulting oils) until very fine.

In mixer, beat butter and sugar until light, then vanilla. Scrape frequently. Add remaining ingredients and mix only a few seconds until dough comes together. Scrape, mix gently a few more seconds; don't overwork.

Form balls or crescents fairly small, cook on silpat/parchment 17-19 minutes in 325 oven until golden brown; don't overcook or you lose butter flavor. Cool 2 minutes, remove to rack, cool to room temp. Roll in 10x sugar. You can re-roll in sugar just before serving.

( RG1885 )