Gluten Free Chocolate Hazelnut Sandwich Cookies

Master the art of these chewy chocolate hazelnut cookies, filled with a blend of hazelnut tahini and silky ganache. This decadent dessert offers a sophisticated twist on the classic flavors of Nutella. Sharing many qualities with the classic macaron, this recipe delivers the same elegance without the complex technique. I strongly recommend giving them a try - you won't be disappointed!

Products:

200g egg whites (6 large egg whites)

300g powdered sugar (3 cups)

100g granulated sugar (1/2 cup)

40g cocoa powder (6 tbsp.)

100g hazelnut flour (1 cup)

200g almond flour (2 cups)

For the filling:

hazelnut tahini (optional)

100g milk chocolate

75g heavy cream

Combine 300g powdered sugar, 40g cocoa powder, 100g hazelnut flour, and 200g almond flour in a large bowl. Whisk or stir thoroughly until the mixture is smooth and free of lumps.

Tip on flour proportions:

I have personally tested this recipe with 200g hazelnut flour and 100g almond flour, which works beautifully if you prefer a deeper, more intense hazelnut flavor. Feel free to adjust the proportions of almond and hazelnut flour to your liking, or even use just one of them.

Texture note:

You can easily substitute the flour with nut meal. Unlike traditional macarons, this recipe does not require a superfine grind, making it much more approachable and forgiving.

Using a stand or a hand mixer, beat the egg whites on low-to-medium speed until frothy. Gradually increase the speed, adding the sugar one tablespoon at a time. Once all the sugar is incorporated, turn the mixer to high and beat until stiff, glossy peaks form.

Add one-third of the meringue to the dry ingredients. Using a silicone spatula, mix thoroughly until a thick, paste-like consistency forms. Gently fold in the remaining meringue in two stages until the batter reaches a "lava" consistency - it should flow off the spatula in a thick, continuous ribbon.

Tip: If your batter is too stiff, you can add a small amount of liquid egg white to loosen the consistency.

Preheat your oven to 150°C (300°F) and line a baking tray with parchment paper. Transfer the batter into a piping bag fitted with a large round nozzle. Pipe the cookies onto the tray, leaving enough space between them as the batter will spread during baking.

Bake for approximately 12-15 minutes. Since every oven performs differently, keep a close eye on them. The cookies are ready when they can be easily lifted off the parchment paper without sticking. Once finished, let them cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

Combine 100g milk chocolate and 75g heavy cream in a microwave-safe bowl. Melt the mixture in the microwave using short 20-second bursts, stirring well after each to ensure the chocolate doesn't burn. Once the mixture is smooth and glossy, set aside and let it cool completely to a pipeable consistency.

Tip: If your ganache is too soft after cooling, you can pop it in the fridge for 10-15 minutes, but keep an eye on it so it doesn't get too hard to pipe!

Match the cookies into similar-sized pairs. Prepare two piping bags: one filled with hazelnut tahini and the other with chocolate ganache.

Pipe a small dollop of hazelnut tahini in the center of one cookie, then pipe a ring of ganache around it. Place the second cookie on top and press gently until the filling reaches the edges.

Tip: Balance the filling. Be careful not to overfill. Use just enough so that the filling reaches the edges without overflowing when the cookies are pressed together.

While you can use the ganache alone, the addition of hazelnut tahini creates a significantly richer, more complex flavor profile.

Store the cookies in an airtight container. While they are delicious immediately, they are best on the next day once the flavors have fully developed and the filling has softened the cookies for that perfect chewy texture.

If you give this recipe a try, I would be thrilled to see your results! Please share a photo or leave a review to let me know how they turned out. Happy baking!