Pumpkin Spice Chocolate Hazelnut Shortbread Sandwiches

Enjoy rich hazelnut chocolate and seasonal pumpkin flavors combined in a shortbread cookie sandwich
Contributor
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
715
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.

 

Nutritional Facts

Total Fat
37g
53%
Sugar
1g
1%
Saturated Fat
5g
21%
Carbohydrate, by difference
82g
63%
Protein
13g
28%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
13µg
14%
Calcium, Ca
223mg
22%
Choline, total
9mg
2%
Copper, Cu
1mg
0%
Fiber, total dietary
10g
40%
Folate, total
135µg
34%
Iron, Fe
6mg
33%
Magnesium, Mg
108mg
34%
Manganese, Mn
5mg
100%
Niacin
6mg
43%
Phosphorus, P
231mg
33%
Selenium, Se
25µg
45%
Sodium, Na
133mg
9%
Thiamin
1mg
91%
Water
17g
1%
Zinc, Zn
1mg
13%

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.