Hazelnut Lace Sandwich Cookies
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.
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.
