Hazelnut-filled cookies

Hazelnut-filled cookies

Biscotti ripieni alla crema di nocciole

The Italian Baker
15–20, depending on size

These hazelnut-filled cookies are all it takes to crown you teatime goddess! They are very, very easy to make, with the cream giving them a soft centre. If you want to play with different combinations, swap the hazelnut spread for lemon curd or jam.


Quantity Ingredient
300g plain flour, plus extra for dusting
150g rice flour
pinch salt
120g caster sugar
1 whole egg
1 egg yolk
1 teaspoon vanilla paste or extract
1 teaspoon baking powder
250g butter, at room temperature
1 jar organic hazelnut spread
icing sugar, for dusting


  1. Place both flours with the salt, sugar, whole egg plus yolk, vanilla and baking powder in the bowl of a stand mixer fitted with a paddle attachment. On a low speed, mix the ingredients together until well combined, then add the softened butter and beat on a high speed until the mixture comes together in a dough.
  2. Transfer to a lightly floured surface, knead just enough to bring the dough together, then wrap in cling film (plastic wrap) and chill in the fridge for at least 1 hour.
  3. Meanwhile, preheat oven to 180°C and line a large baking sheet with baking parchment.
  4. Roll out the chilled dough to about a 5-mm thickness. Using a round cookie cutter, stamp out 40 rounds. Using a teaspoon, scoop a little hazelnut spread on the centre of 20 of the rounds, then place the remaining 20 rounds on top, pressing down gently. Transfer the assembled cookies to the lined baking sheet and bake for 8–10 minutes, until just lightly golden.
  5. Remove from the oven and leave to cool on the baking sheet before removing and dusting with icing sugar.
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