Hazelnut Shortbread Sandwich Cookies

There are some cookies that feel like they belong in a café window, and these hazelnut shortbread sandwich cookies with milk chocolate ganache are exactly that kind of treat. But the best part? You don’t need a bakery to enjoy them, they come together right in your kitchen with simple ingredients and a little bit of love.

These hazelnut shortbread biscuits melt-in-your-mouth tender, while the smooth milk chocolate ganache brings everything together in the most indulgent way. If you’ve ever loved a classic shortbread, this chocolate hazelnut shortbread version will easily become your new favorite twist.

I still remember the first time I made these, the smell of toasted hazelnuts filling the kitchen, the dough coming together so softly, and that first bite with silky ganache oozing slightly at the edges. Pure comfort. Let’s make them together.

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• Spiced Apple Oatmeal Cookies
• Caramel Apple Cookies

Ingredient Notes & Substitutions

HAZELNUTS

For this recipe, you’ll need about 1 to 1½ cups of raw hazelnuts, ideally whole and unroasted. Look for hazelnuts that feel heavy, smell fresh, and have a light brown skin without any bitterness or rancid aroma. Toasting them lightly brings out that deep nutty flavor that makes this hazelnuts shortbread recipe so special.

If hazelnuts are hard to find, almonds or pecans can work, but the flavor will shift slightly. You can also use store-bought hazelnut flour, though freshly ground nuts give a richer, more rustic texture.

BUTTER

You’ll need around 1 cup (2 sticks) of unsalted butter, softened to room temperature. Go for high-quality butter because it’s the backbone of shortbread. It should be pale yellow and creamy, not oily or overly soft.

If you only have salted butter, you can still use it, just skip adding extra salt later. Vegan butter also works, but the texture may be slightly less crumbly.

ALL-PURPOSE FLOUR

About 2 cups of all-purpose flour gives structure to these cookies. Choose a fine, soft flour for a tender bite. Avoid bread flour, as it will make the cookies too firm.

For a gluten-free option, a 1:1 gluten-free baking flour blend works surprisingly well in this shortbread sandwich cookies recipe.

POWDERED SUGAR

You’ll need roughly ½ cup of powdered sugar. It blends smoothly into the dough, giving that delicate melt-in-the-mouth texture shortbread is known for. Always sift it if it looks lumpy.

If needed, fine caster sugar can work, but powdered sugar gives a more classic shortbread feel.

MILK CHOCOLATE

For the ganache, about 150–200g of good-quality milk chocolate works beautifully. Choose chocolate that melts smoothly and has a creamy cocoa flavor, not overly sweet or waxy.

You can swap with dark chocolate if you prefer a more intense contrast, or even use a mix of milk and dark for balance.

CREAM

You’ll need around ½ cup of heavy cream to make the ganache silky and spreadable. Fresh cream works best, it should smell clean and feel rich, not watery.

No real substitute gives the same smooth ganache texture, but coconut cream can be used for a dairy-free version.

Step-by-Step Instructions

1. Toast and prepare the hazelnuts

Start by lightly toasting the hazelnuts in a dry pan or oven until they smell warm and nutty. You’ll notice the skins starting to crack slightly. Let them cool, then rub off excess skin and grind them into a fine, slightly sandy meal.

2. Make the shortbread dough

In a large bowl, cream together the softened butter and powdered sugar until it looks pale and fluffy. The texture should feel light when you stir it. Slowly add the flour and ground hazelnuts, mixing until a soft dough forms. It should come together without being sticky.

3. Chill and shape

Wrap the dough and chill it for about 30–45 minutes. This helps the cookies hold their shape. Once chilled, roll it out gently and cut into even shapes, rounds or rectangles both work beautifully for sandwich cookies.

4. Bake to golden perfection

Place cookies on a lined baking tray and bake at medium temperature until the edges are just lightly golden. You’ll smell that buttery, nutty aroma filling the kitchen, that’s your sign they’re ready. Let them cool completely before filling.

5. Prepare the milk chocolate ganache

Heat the cream until it just begins to simmer (don’t boil). Pour it over chopped milk chocolate and let it sit for a minute. Then stir slowly until it becomes glossy, smooth, and thick. It should feel like velvet.

6. Assemble the sandwich cookies

Spread or pipe a small amount of ganache onto one cookie and gently press another on top. Don’t overfill, just enough so it slightly spreads at the edges when pressed.

Expert Tips

• Toast the hazelnuts just until fragrant, over-toasting can make them bitter and overpower the cookies.
• Chill the dough properly; it prevents spreading and keeps your hazelnuts shortbread biscuits crisp and neat.
• Don’t overmix once flour is added, it keeps the texture tender and crumbly.
• Let cookies cool fully before filling, or the ganache will melt and slide.
• Use slightly warm ganache for easier spreading, but not hot or it will soak into the cookies.
• A pinch of sea salt in the ganache makes the chocolate flavor deeper and more balanced.
• For bakery-style looks, dust the finished cookies lightly with powdered sugar.

Storage & Make-Ahead

These cookies store really well, which makes them perfect for planning ahead. Once assembled, keep them in an airtight container in the refrigerator. They stay fresh for about 4–5 days, though the texture is best within the first 2–3 days when the shortbread is still crisp.

If you want to prepare ahead, you can bake the cookies and store them unfilled at room temperature for up to one week. The ganache can also be made a day in advance and gently reheated before assembling.

Avoid leaving them in warm environments for too long, as the ganache may soften too much. Freezing assembled cookies isn’t ideal, but unfilled cookies freeze beautifully.

What to Serve With

These chocolate hazelnut shortbread sandwich cookies pair beautifully with a hot cup of coffee or cappuccino, especially when you need something sweet but not too heavy. They also go really well with black tea or even a simple glass of cold milk for a nostalgic touch.

If you’re planning a dessert spread, serve them alongside fruit-based desserts like berry tarts or lemon bars to balance the richness. They’re also a lovely addition to holiday cookie boxes or afternoon tea tables when you want something a little more elegant and nutty.

Honestly, they fit almost anywhere, from cozy weekend baking sessions to festive gatherings where you want something homemade and impressive.

FAQs

Can I use almond flour instead of hazelnuts?

Yes, almond flour can work, but the flavor will be milder and less rich than classic hazelnut shortbread cookies.

Can I make these cookies without ganache?

Absolutely. They taste delicious even plain, but the milk chocolate ganache really elevates them into sandwich cookies.

How do I store them for longer freshness?

Keep them in an airtight container in the fridge. You can also freeze unfilled cookies for up to a month.

Why did my shortbread turn hard?

This usually happens from overbaking or adding too much flour. Shortbread should stay pale with just lightly golden edges.