Rolled Cookies Gianduia Hearts by mamasue

posted by mamasue

Gianduia Hearts


1/2 c. hazelnuts (about 2.5 ounces)
c. sugar
1 1/2c. all-purpose flour
1 1/2 sticks (3/4 c.) cold unsalted butter
Parchment paper for lining baking sheets


3 ounces bittersweet chocolate (not unsweetened)
2 ounces milk chocolate
2 Tbl. Unsweetened hazelnut butter (recipe above)
1/3 c. heavy cream

Dough: Toast and skin hazelnuts. In a food processor pulse hazelnuts with sugar until finely ground.

In a bowl with an electric mixer beat together flour, hazelnut mixture, and a pinch salt until combined well.

Cut butter into small pieces and a lower speed beat into flour mixture until mixture just forms dough.

Turn dough out onto a work surface and gather into a

Halve dough and roll out each half between sheets of wax paper into a 13-inch round (about 1/8 inch thick).

Remove top sheet of wax paper from each round and with a 2-inch heart-shaped cutter cut out hearts, leaving
all of dough on wax paper.

(Do not remove any cut-outs from dough; keep hearts intact on wax paper.)

Replace top sheets of wax paper and stack dough on a baking sheet.

Chill dough until firm, at least 15 minutes, and
up to 3 days.

Preheat oven to 350 degrees and line 2 large baking sheets with parchment paper.

With a metal spatula lift hearts from wax paper and arrange about 1 inch apart on lined baking sheets.

Reroll scraps and make and chill more hearts in same manner.

Bake hearts in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 12 minutes total.

Transfer hearts to racks to cool completely.

Cookies may be made up to this point 3 days ahead and kept in airtight containers at room temperature.

Make Filling:
Chop chocolates into small pieces and in a bowl combine with hazelnut butter.

In a small saucepan bring cream to a simmer and immediately remove pan from heat.

Stir hot cream into chocolate mixture until filling is smooth.

Chill filling until slightly firm about 15 minutes.

On a work surface arrange half of hearts bottom sides up.

Spread about 1 tablespoon filling on each, covering surface evenly, and top with remaining hearts, bottom sides down.

Makes about 30 cookies

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