A delicious take on the classic Italian hazelnut sandwich cookies, Houston baker Rebecca Masson shares her favorite holiday treat. These lady kisses incorporate a sweet, nutty crunch sandwiched around a creamy cocoa center, providing a mouthwatering combination.
Masson describes her reason for the season: “I love hazelnuts, and these are my favorite way to showcase them. The holidays are all about family and food, and what better way to share your favorite cookie?”
Makes 2 dozen cookies
1 cup hazelnut flour
¾ cup all-purpose flour
½ cup sugar
½ teaspoon salt
6 tablespoons butter, softened
1 cup heavy cream
1 tablespoon plus ½ teaspoon light corn syrup
2 cups 40-percent milk chocolate (Masson recommends Valrhona Jivara)
For the hazelnut cookies:
For the chocolate ganache filling:
Make the hazelnut cookies:
- In bowl of a stand mixer fitted with paddle attachment, combine hazelnut flour, all-purpose flour, sugar, and salt. Mix on low speed until combined. Add butter piece by piece, continue mixing until dough forms. Stop mixer, turn out dough onto a lightly floured work surface. Form dough into a flat rectangle, wrap tightly in plastic. Refrigerate 2 hours.
- Preheat oven to 325 degrees, line baking sheet with parchment paper. Return chilled dough to lightly floured work surface, roll out to ¼-inch thickness. Use cookie cutter or biscuit cutter to punch out 1½-inch circles. Arrange cookies on baking sheet. Bake 12 minutes, rotating tray halfway through, until lightly golden brown.
Make the chocolate ganache filling:
- While cookies cool, place chocolate in a heatproof bowl and set aside. In a saucepan over medium-high heat, combine heavy cream and corn syrup. Heat, being careful not to let mixture boil.
- Once hot, pour over chocolate. Stir cream and chocolate, starting from center of bowl and moving outward, until mixture forms a smooth, shiny, and somewhat elastic texture (you can also do this with an immersion blender if you have one). Place plastic wrap directly over surface of ganache. Set aside until cool and thickened, about 1 hour.
- Transfer cooled ganache to piping bag. Pipe a small ball on bottom of one cookie; sandwich another cookie on top. Continue process, sandwiching all cookies. Store in airtight container at room temperature.
Recipe ByFrom Rebecca Masson of Fluff Bake Bar in Houston