Hazelnut Lace Sandwich Cookies

Name: Hazelnut Lace Sandwich Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 16 servings
Cuisine: American
Ingredients: ½ cup blanched hazelnuts; ¼ cup all-purpose flour; ½ teaspoon kosher salt; 6 tablespoons unsalted butter; ¼ cup granulated sugar; 2 tablespoons heavy cream; 2 tablespoons pure maple syrup; 1 teaspoon vanilla extract; 8 tablespoons unsalted butter, room temperature; 2 tablespoons powdered sugar; ⅓ cup blueberry jam, strained; 1 whole lime zest

Delicate, lacy cookies made with ground hazelnuts and filled with a blueberry-lime buttercream. These elegant sandwich cookies feature a crisp, caramelized texture and rich nutty flavor.

16 servings

1 hr 12 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•½ cup blanched hazelnuts
•¼ cup all-purpose flour
•½ teaspoon kosher salt
•6 tablespoons unsalted butter
•¼ cup granulated sugar
•2 tablespoons heavy cream
•2 tablespoons pure maple syrup
•1 teaspoon vanilla extract
•8 tablespoons unsalted butter, room temperature
•2 tablespoons powdered sugar
•⅓ cup blueberry jam, strained
•1 whole lime zest

Cooking Instructions

1.
Pulse hazelnuts, flour, and salt in a food processor until nuts are finely ground; set aside.
3 min
2.
Cook butter in a medium saucepan over medium heat until butter foams, then browns, about 5 minutes. Let cool about 5 minutes, then add granulated sugar, cream, maple syrup, vanilla, and 1 Tbsp. water and stir to incorporate. Return saucepan to medium heat and bring to a boil; cook, without stirring, 30 seconds. Remove pan from heat and stir in hazelnut mixture. Scrape batter into a medium heatproof bowl and let cool, stirring occasionally to reincorporate the butter.
15 min
3.
Meanwhile, place racks in upper and lower thirds of oven; preheat to 325°F.
10 min
4.
Scoop out rounded teaspoonfuls of batter and roll between the palms of your hands into smooth balls. Place on 2 parchment-lined baking sheets at least 3" apart. Because these cookies spread so much during baking, give each ball plenty of space. You should be able to fit 8 per sheet and will need to bake in 2 batches for a total of 32 cookies.
15 min
5.
Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until they spread into thin lacy disks and are deep golden brown around the edges, 10-14 minutes. Let cool on baking sheets. Repeat with remaining batter, using fresh parchment paper on baking sheets.
14 min
6.
Using an electric mixer on medium speed, beat butter in a medium bowl until light, about 1 minute. Add powdered sugar and beat until pale, about 30 seconds. Add jam about 1 tablespoonful at a time, beating until smooth after each addition, then beat in lime zest.
5 min
7.
Carefully remove cooled cookies from parchment. Using a small offset spatula, spread 1-2 tsp. filling across flat sides of half of cookies. Top with remaining cookies to create sandwiches.
10 min
8.
Cookies can be baked 2 days ahead. Store airtight at room temperature, separated by layers of parchment paper to prevent sticking.

Ingredients

•½ cup blanched hazelnuts

•¼ cup all-purpose flour

•½ teaspoon kosher salt

•6 tablespoons unsalted butter

•¼ cup granulated sugar

•2 tablespoons heavy cream

•2 tablespoons pure maple syrup

•1 teaspoon vanilla extract

•8 tablespoons unsalted butter, room temperature

•2 tablespoons powdered sugar

•⅓ cup blueberry jam, strained

•1 whole lime zest

Cooking Instructions

Pulse hazelnuts, flour, and salt in a food processor until nuts are finely ground; set aside.

3 min

Cook butter in a medium saucepan over medium heat until butter foams, then browns, about 5 minutes. Let cool about 5 minutes, then add granulated sugar, cream, maple syrup, vanilla, and 1 Tbsp. water and stir to incorporate. Return saucepan to medium heat and bring to a boil; cook, without stirring, 30 seconds. Remove pan from heat and stir in hazelnut mixture. Scrape batter into a medium heatproof bowl and let cool, stirring occasionally to reincorporate the butter.

15 min

Meanwhile, place racks in upper and lower thirds of oven; preheat to 325°F.

10 min

Scoop out rounded teaspoonfuls of batter and roll between the palms of your hands into smooth balls. Place on 2 parchment-lined baking sheets at least 3" apart. Because these cookies spread so much during baking, give each ball plenty of space. You should be able to fit 8 per sheet and will need to bake in 2 batches for a total of 32 cookies.

15 min

Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until they spread into thin lacy disks and are deep golden brown around the edges, 10-14 minutes. Let cool on baking sheets. Repeat with remaining batter, using fresh parchment paper on baking sheets.

14 min

Using an electric mixer on medium speed, beat butter in a medium bowl until light, about 1 minute. Add powdered sugar and beat until pale, about 30 seconds. Add jam about 1 tablespoonful at a time, beating until smooth after each addition, then beat in lime zest.

5 min

Carefully remove cooled cookies from parchment. Using a small offset spatula, spread 1-2 tsp. filling across flat sides of half of cookies. Top with remaining cookies to create sandwiches.

10 min

Cookies can be baked 2 days ahead. Store airtight at room temperature, separated by layers of parchment paper to prevent sticking.