Chocolate hazelnut sandwich cookies

For the biscuit dough: 

• 100g butter
• 210g flour
• 80g powdered sugar
• 50g egg (1, large)
• 1 pinch of salt
• ½ tsp vanilla extract
• ½ tsp baking powder

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Filling: 

• Chocolate hazelnut cream / paste, home made or store bought

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Topping (optional): 

• Dark chocolate (melted)
• Crushed roasted hazelnuts

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Prepare the biscuits:

1. Beat together butter and powdered sugar.
2. Add egg and vanilla extract
3. Mix in the sifted flour, baking powder and salt. Do not overmix. When well combined, film and refrigerate for 30min.
4. Take the dough out and roll it out to a thickness of 3mm between two sheets of parchment paper
5. With a 2.5 inch / about 6cm diameter cookie cutter cut dough disks and place them on a baking sheet lined with parchment paper
6. Refrigerate for 1h
7. Preheat the oven at 350F/180C
8. Bake for 10 min and let cool completely on a wire rack

Assembly

1. Using a spoon or a piping bag, apply 1 to 1.5tsp of chocolate caramel ganache on the bottom of half the cookies
2. Top with the other half of the cookies and press lightly to spread the ganache to the edge of the cookies.
3. If desired you can decorate the sandwich cookies: dip 1/3 of each cookie in the melted dark chocolate and then dip incrushed hazelnuts
4. Enjoy!

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