Pumpkin Spice Chocolate Hazelnut Shortbread Sandwiches

Contributor
Enjoy rich hazelnut chocolate and seasonal pumpkin flavors combined in a shortbread cookie sandwich
Pumpkin Spice Chocolate Hazelnut Shortbread Sandwiches

Plating Pixels

Enjoy rich hazelnut chocolate and seasonal pumpkin flavors combined in a shortbread cookie sandwich. — Angela Carlos

For more great recipes like this one, visit Plating Pixels.

6
Servings
713
Calories Per Serving
Deliver Ingredients

Ingredients

For the cookies:

  • 2 Cups all-purpose flour
  • 1 Cup hazelnuts, chopped, divided
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon pumpkin pie spice
  • 1 3/4 sticks butter, softened
  • 3/4 Cups powdered sugar
  • 1/8 Cup creamer, such as International Delight Pumpkin Pie Spice creamer

For the filling:

  • 1/2 Cup chocolate-hazelnut spread
  • 2 Tablespoons creamer, such as International Delight Pumpkin Pie Spice creamer

Directions

For the cookies:

In a food processor pulse together flour, ½ cup of hazelnuts, salt and pumpkin pie spice; about 1 minute until finely ground. Transfer to a medium bowl.

In the processor pulse butter, powdered sugar and ⅛ cup creamer until smooth. Add flour mixture. Cover and process with pulses just until a dough forms, scraping sides as necessary. Add remaining ½ cup hazelnuts and pulse just until mixed in. Divide dough in half and roll into two 8-inch rolls, about 1-½ inch thick. Wrap in plastic wrap and freeze 30 minutes to firm.

Preheat oven to 350 degrees F. Unwrap cookie rolls and place on a cutting board. Slice into even pieces, about ¼-inch thick. Place slices onto a parchment lined baking sheet and bake 12–15 minutes, until edges are golden. Remove from oven and cool on wire rack.

 

For the filling:

In a small bowl mix together chocolate-hazelnut spread and about 2 tablespoons creamer to make filling. Spread desired amount to create a thin layer onto bottoms of half of cookies. Place reaming cookies bottom side down on filling to create shortbread sandwiches.

 

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
47g
72%
Sugar
29g
N/A
Saturated Fat
25g
100%
Cholesterol
71mg
24%
Protein
9g
18%
Carbs
68g
23%
Vitamin A
226µg
25%
Vitamin B12
0.1µg
2%
Vitamin B6
0.2mg
8.1%
Vitamin C
2mg
3%
Vitamin D
0.5µg
0.1%
Vitamin E
5mg
25%
Vitamin K
7µg
8%
Calcium
89mg
9%
Fiber
5g
20%
Folate (food)
39µg
N/A
Folate equivalent (total)
148µg
37%
Folic acid
64µg
N/A
Iron
5mg
26%
Magnesium
62mg
16%
Monounsaturated
16g
N/A
Niacin (B3)
3mg
15%
Phosphorus
150mg
21%
Polyunsaturated
3g
N/A
Potassium
309mg
9%
Riboflavin (B2)
0.3mg
17%
Sodium
211mg
9%
Sugars, added
28g
N/A
Thiamin (B1)
0.5mg
31.9%
Trans
1g
N/A
Zinc
1mg
8%

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