Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    Holiday Central >

    Top Holiday Finger Foods

    Top Holiday Finger Foods

    Do You See What I See? #PartyBites
    28 Ultimate Holiday Desserts

    28 Ultimate Holiday Desserts

    You Saved Room For a Reason
    DIY Holiday Food Gifts

    DIY Holiday Food Gifts

    57 Homemade Gifts From The Kitchen
    You are in: Home / Recipes / Gianduia Sandwich Cookies (Chocolate-Hazelnut) Recipe
    Lost? Site Map

    Gianduia Sandwich Cookies (Chocolate-Hazelnut)

    Gianduia  Sandwich Cookies (Chocolate-Hazelnut). Photo by GaylaJ

    1/5 Photos of Gianduia Sandwich Cookies (Chocolate-Hazelnut)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    37 mins

    25 mins

    12 mins

    GaylaJ's Note:

    I was a bit skeptical of this 3-ingredient recipe, but curious enough to try it. This was certainly a case where curiosity paid off--these are wonderful little cookies! The recipe was published in Food & Wine's 6th edition of "Best of the Best-The best recipes from the 25 best cookbooks of the year". It was taken from Rozanne Gold's "Desserts 1-2-3". (Be sure to use the self-rising cake flour called for, not self-rising all-purpose flour.)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 18



    Units: US | Metric


    1. 1
      Preheat oven to 375°F.
    2. 2
      Mix 1/2 cup Nutella and the egg with an electric mixer until well combined. Slowly add 1 cup of flour until a wet dough is formed. Transfer the dough to a flour-dusted board.
    3. 3
      Knead gently, adding a bit more flour if necessary; dough will be sticky. Roll dough into 18 balls, flouring your hands as needed to make rolling easier. Place on parchment-lined baking sheet, several inches apart.
    4. 4
      Bake 12 minutes. Let cool 10 minutes. Split cookies in half horizontally using a sharp, serrated knife (see note below). Spread bottom with 1 teaspoon Nutella, replace top and press firmly. Let cool completely. Store in a tightly covered tin.
    5. 5
      Note on flour: I didn't have self-rising cake flour, so I mixed 1 1/2 teaspoons baking powder and 1/2 teaspoon salt with regular cake flour before adding it.
    6. 6
      Note on splitting the cookies: I had a problem with a couple of the cookie tops breaking a bit when I first started cutting them. I then tried it this way and had no more problems: turn the cookie on its side and carefully score the entire outside edge while turning it like a wheel, then gently cut the rest of the way through the middle.

    Ratings & Reviews:

    • on February 25, 2006


      My review is proof that these are an excellent cookie. Even with challenges, these cookies are still incredible. It is a long story, but please bare with me...I was in a hurry when I got home from work on Valentine's Day night. I had decided that instead of one simple appy for dinner with Hubby, I would make just a couple pieces of 3 different recipes. Crazy, I know, but I was craving one thing; he was craving know how it goes. So, anyway, I quickly whip up these cookies for dessert, only to realize after the cookies are in the oven that I used regular flour instead of self-rising. The cookies didn't puff as they baked; they stayed round little balls. So, as I pulled them from the oven, I hit each one with the rounded handle end of my citrus reamer to make them crackle a bit and form an indention in the middle (like a thumbprint cookie). Then, I filled the indention with Nutella and dusted with powdered sugar. It worked. The cookies were saved, and we had a perfect little sweet spot to end our Valentine's dinner. I have submitted a photo of my "flop" for your viewing pleasure. LOL

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 02, 2012


      i tried these but left them to long to slice so just sandwiched them together they went down a treat:) i tried them again (next day) but replaced the nutella with a shop bought banoffe spread they where amazing

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 08, 2009


      These are pretty darn good!! I dont think I would eat them with out the filling in them because they are a bit plain, but with the filling they are AWESOME!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (25)


    Nutritional Facts for Gianduia Sandwich Cookies (Chocolate-Hazelnut)

    Serving Size: 1 (26 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 118.0
    Calories from Fat 47
    Total Fat 5.2 g
    Saturated Fat 4.7 g
    Cholesterol 11.5 mg
    Sodium 99.3 mg
    Total Carbohydrate 15.4 g
    Dietary Fiber 1.0 g
    Sugars 8.9 g
    Protein 1.9 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes