Huge Nutella Sandwich Cookie

After making the Parisian chic hamantaschen that became a hit on the net, I decided I needed to make this pastry dough again. Although it’s a simple crunchy pastry dough, the result obtained, if you make it comme il faut, is great and suitable for so many tarts and cookies.

This time we decided to make a mega Nutella-filled sandwich cookie with this wonderful dough. So you’re right, Nutella is not a praliné (and as you know I love praliné), but sometimes Guilty Pleasure is needed. For example, everyone already knows that even though I meet every day with the best pastry chefs in the world and taste wonderful desserts made by them, a Tortit (an Israeli childhood chocolate bar) can make me no less happy. I do not give up small sins, they make me smile.

All you need for this recipe is a pastry dough, a jar of chocolate hazelnut spread, like Nutella for example, and a tart ring in any shape you choose. This time I chose to make a big heart cookie with small hearts inside.

Huge Nutella Sandwich Cookie
2 big sandwich cookies

Ingredients
Pastry dough:
140g cold butter, cubed
250g all-purpose flour
3g baking powder
80g confectioners’ sugar
25g almond meal
Pinch of salt
70g eggs (1 big egg)

Decoration:
Confectioners’ sugar

Filling:
Chocolate hazelnut paste (Nutella or homemade)

Preparation
1. Put all the dough ingredients, except the egg, in a food processor fitted with the metal blade and pulse a few times until you get a sandy texture.
2. Add the egg and pulse a few times, stop before it forms a complete ball, some crumbs are okay. It’s best to work with the dough as little as possible.
3. Turn dough out onto a clean surface and form into a flat rectangle. Cover in plastic wrap and chill in the fridge for at least 2 hours.
4. Preheat the oven to 180C degrees and line a pan with parchment paper.
5. On a floured surface, roll out dough with a rolling pin. Roll out to 4-5 mm thickness.
6. Using a big heart cookie-cutter/tart ring, cut out 4 big hearts. Using a small heart cookie-cutter cut out the center of 2 of the big hearts.
7. Arrange whole and cut-out cookies on a parchment-lined baking pan. Bake for about 14-16 minutes, until golden. Remove cookies from the oven and let them cool on a cooling rack.
8. Dust confectioners’ sugar over cut-out cookies.
9. Spread chocolate hazelnut paste over bottom of each whole cookie.
10. Place cut-out cookies on the cookies with filling, sugar side up.
11. Keep at room temperature in an airtight container.

Bon-Appétit
Sharon