20 minutes

Ingredients for 48 cooking

All-purpose flour, 1 + 1/3 cups
Unsweetened cocoa powder, 1/4 cup
Salt, ¼ tsp
Softened butter, 3/4 cup
Powdered sugar, 1/2 cup
Vanilla, 1 tsp
Egg, 1
Hazelnuts, chopped and toasted, 1/2 cup
Granulated sugar
White Chocolate-Hazelnut Filling (see below)


In a medium bowl, stir together the flour, cocoa powder, and salt; set aside. Then, in a large mixing bowl, beat butter with an electric mixer using medium speed for 30 seconds. Add powdered sugar and vanilla. Then beat until combined, scraping the sides of the bowl occasionally. Beat in egg and all flour mixture you can. Stir in the remaining flour mixture and the nuts by hand. Cover and chill the dough for about 1 hour or until the dough is easy to handle.
Preheat the oven to 350 °F.
Shape the dough into 3/4-inch balls. A level teaspoon cookie scoop is very useful here. Roll balls in granulated sugar to coat. Then place balls on ungreased cookie sheets. Using the bottom of a glass, flatten balls to about 1-1/4-inch circles.
Bake in the preheated oven for 6 to 8 minutes or anyway until tops are just firm. Then transfer the cookies to a wire rack and let cool.
Spread bottoms of half of the cookies with a rounded 1/2 tsp white chocolate-hazelnut filling. Top with the remaining cookies, bottom sides down.
Makes 48 cookie sandwiches.

Thanks to: Jovina Cooks Italian