Italian Hazelnut and Chocolate Cream Sandwich Cookies

Get a glass of milk ready for these sinfully delicious Italian hazelnut and chocolate sandwich cookies

Weekends are for baking, especially when it’s getting cooler outside. Today I’m sharing this recipe to make Baiocchi. You might have heard about these before, they are popular (and one of my favorite) cookies made by the well-known Italian brand Mulino Bianco. These are not easily available at every store like in Italy, but just a few selected Italian importer here in Los Angeles. Whether you can buy these cookies or not, you know what I always say: homemade is best. So I recreated the same lick-your-fingers delicious dessert right in my kitchen.

Aren’t these pretty?!? For the cookie dough I add some hazelnut flour (or you can also do almond flour) for extra flavor and texture. For the filling, you can use nutella or your favorite chocolate spread. 

I copy the decoration of the store-bought baiocchi, but you’re welcome to make a simple round cookie if you don’t feel like decorating.

Here are a few things to keep in mind when baking these cookies. 

Make sure to use cold butter, which takes a little longer to combine with the sugar but gives a better consistency to the cookies once baked. Also, make sure to refrigerate for 3 hours (or overnight) the dough before rolling, cutting and baking.

For the decoration, I use tow round cookie cutter. The larger to cut the cookie, the one slightly smaller to just mark the top. And I use a regular straw to cut the holes on top. 

These cookies can be stored up to five days in an air tight container … if they last that long (I strongly doubt it!). Happy baking!

And  here is my video recipe for you!

INGREDIENTS:

YIELD:  about 26  cookies

    • 4 oz. (1 stick, 115 gr) unsalted butter, cold and cut in cubes
    • 1/2 cup (100 gr) sugar
    • 3 large egg yolks
    • pinch of salt
    • 1 cup (100 gr) hazelnut or almond flour
    • 1 1/2 cups (190 gr) all-purpose flour
    • nutella or other chocolate-hazelnut spread, around 1/4 cup

PREPARATION:

    TIME: about 1 hour, plus 3 hours inactive

In a stand mixer beat the butter (cold from fridge) cut in small cubes with the sugar. You can also use a hand mixer or can do it by hands (tip of a knife or pastry cutter) too but it takes a little longer. Add the egg yolks and blend in well.

Add the salt, almond and all-purpose flour and mix until combined.

Move to the counter, knead for one minute if needed. Make into a ball, flatten into a disc, wrap in plastic wrap and refrigerate for 3 hours or longer.

Remove from the refrigerator and wrap. Sprinkle the counter lightly with flour and roll out to 1/6 inch (4 mm)  thickness. Use gentle forse. Start from the middle and work your way out. And make sure to turn the dough often while rolling so it doesn’t stick to the counter. 

Cut as many circles as you can with a cookie cutter. I used a 1 3/4 inch (4.5cm) diameter cutter. 

If you like to decorate like I did: make a mark with 1 1/2 inch diameter cookie cutter (just mark, don’t cut through the cookie). Make 5 holes with a regular straw.

Gently transfer to a cookie sheet lined with parchment paper. Bake in the preheated oven  at 325°F (165 ° C) for about 16 to 18 minutes until lightly golden at the edges.

Using a piping bag or teaspoon spread nutella (or other chocolate spread) to the bottom of half of the cookies.

 Top with the other half to make sandwiches. Let the chocolate spread set and enjoy! 

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