Chocolate Hazelnut Sandies

These yummy cookies are being brought to you today by Sam at Oh! Nuts. Well not literally, but in a sense.

A few weeks ago Sam contacted me and asked if I would would be interested in receiving a sampling of a few Oh! Nuts products. I wrote him back, thanked him for the offer, and sent him a list of a few of the items I was interested in trying out.

  • Almond Flour (I’ll be using it in my next batch of macarons)
  • Roasted Unsalted Hazelnuts (Hazelnuts w/o skin, yes please!)
  • Roasted Salted Turkish Antep Pistachios (These are by far the best tasting pistachios I’ve had, delicious.)
  • Dried Goji Berries (This was my first time trying goji berries and I loved them! Especially sprinkled over salad. I’ll be baking with them shortly as well.)

  • Not having to go through the process of skinning the hazelnuts was a huge time-saver. I’ve done my share of skinning to make this and this. Trust me when I tell you, it’s totally worth the extra cost when it comes to hazelnuts.

    I was completely impressed with the quality and taste of the Oh! Nuts products I received and I will definitely be a paying customer of theirs in the very near future.

    Goodies from Oh! Nuts

    Toasted Oh! Nuts Hazelnuts

    Chocolate Hazelnut Sandies

    Makes approx. 48 cookies

    1 1/2 cups roasted unsalted hazelnuts
    1/4 cup confectioners’ sugar
    1/3 cup unsweetened cocoa powder
    1/2 cup packed light brown sugar
    1 1/2 cups all-purpose flour
    1/4 teaspoon salt
    1 1/2 sticks cold unsalted butter, cut into 1/2 inch cubes
    1 large egg yolk
    1/2 cup hazelnut halves (optional garnish)

    Tip: To prevent ground powder from coming out of the food processor container cover it with a piece clear plastic wrap.

    Process roasted hazelnuts, confectioners sugar, light brown sugar, and cocoa powder in a food processor until nuts are ground, pulse for about 20 seconds.

    Add flour and salt, pulse for an additional 5 seconds to combine. Scrape down sides if necessary.

    Add the butter pieces over the dry ingredients and pulse until dough resembles damp sand for about 18 seconds.

    While machine is running add the egg yolk and process until the dough comes together and forms a ball, approximately 20 seconds.

    Cut two sheets of parchment paper. Divide dough in half, form two 4-inch thick logs and wrap each with a sheet, and place in refrigerator to chill for at least 2 hours.

    When ready to bake, preheat oven to 325 degrees F. Line two baking sheets with parchment paper or Silpat’s.

    Unwrap dough logs, with a sharp knife slice 1/4 inch thick cookies. Place cookies on baking sheets spaced about 3/4 inches apart. Press a piece of chopped hazelnut in the center of each cookie if desired.

    Bake for about 17 minutes, rotating the pan halfway through. Allow cookies to cool on the cookie sheet for 3 minutes then transfer to a wire rack until they have cooled completely.



    Chocolate Hazelnut Sandie Dough

    Chocolate Hazelnut Sandie Dough

    Chocolate Hazelnut Sandie Log

    Toasted OH! Nuts Hazelnuts

    Chocolate Hazelnut Sandie Sliced Log
    Chocolate Hazelnut Sandies

    { 1 comment }

    Espresso Hazelnut Swirl Cheesecake

    Nothing wrong with being on a little “Hazelnut” kick now, is there? What’s not to love about hazelnuts? I mean, ‘cmon one word says it all… Nutella!

    Actually, the fact of the matter is that I happened to have a few toasted hazelnuts left over from the Gianduia Gelato I made yesterday that I wanted to put to use.

    I know I shouldn’t have to justify myself, I’m just throwing that out there.



    Gianduia Gelato

    I’m a simple girl… it doesn’t really take too much to get me excited, I’ll give you one particular example.

    [When I received this months issue of Gourmet Magazine, and I saw the image of three neatly stacked ice cream sandwiches on the cover. Sweet!!]

    The very first thing I did was scan the table of contents, then I turned to page 80 to find the featured article entitled “Frozen Assets”. So there I was… pondering which of the four frozen tasty treats I would make first. Would it be the Perfect No-Cook Strawberry Ice Cream, the Salted Caramel Ice Cream, the Cantaloupe Grappa Semifreddo, or the Gianduia Gelato?

    Needless to say, the pondering didn’t last very long it pretty much ended after I read this line: “The satiny hazelnut-flavored chocolate called gianduia…

    Gourmet, also goes on to describe this Gelato in the following manner. “A gelato that’s rich with chocolate and hazelnuts is sleek, sophisticated, and powerful, yet understated-rather like a Maserati.” So there you have it, I couldn’t have said it better myself.

    I hope you enjoy it as much as I did.