HASSELNÖTSKAKOR
HAZELNUT COOKIES WITH COFFEE CREAM
These delicious hazelnut cookies come from a recipe I used to bake at a bakery in Sweden, and they were one of my absolute favorites! They’re close cousins to the French macaron, but not as sweet. Instead of almond flour, they’re made with hazelnut meal, which gives them a beautiful, nutty flavor. These sandwich cookies are filled with smooth decadent coffee buttercream and decorated with dark chocolate—I bet you won’t be able to stop at just one!
1. SEPARATE EGG YOLKS AND WHITES
Preheat the oven to 150°C. Prepare two small bowls—use one to collect the egg yolks and the other for the whites—then carefully separate the yolks and whites from three eggs.
2. WHISK EGG WHITES
Place the egg whites in a clean, grease-free mixing bowl and whip until they form stiff peaks that hold their shape when you lift the whisk.
Gently fold in the contents of Bag a (hazelnuts + icing sugar) using a spatula, working slowly to keep as much air in the mixture as possible. The batter should be thick and slightly sticky. Transfer it to a piping bag, twisting the end to keep the batter from spilling.
Fill a small bowl with water and place a spoon in it. Position your circle template under a sheet of baking paper on a baking tray, and pipe 20 neat rounds on each tray, using the template as a guide. Pipe each cookie by piping in a circular movement, to get even flatter cookies.
Dip the spoon into the water and gently press down the top of each round to flatten it slightly—this removes any peaks and ensures the surface is smooth and even for baking.
Tip: Make sure the bowl and whisk you use for beating the egg whites are completely clean and dry—any grease or moisture will prevent the whites from whipping up properly
Use a glass to place the piping bag in before filling it. Makes it easier.
3. BAKE THE COOKIES
Bake the cookies in the centre of the oven at 160°C for about 15 minutes, or until they are lightly golden underneath and the edges have taken on a gentle hint of colour. The tops should feel set but still slightly soft to the touch.
Tip: To check if they’re ready, gently lift one — if it comes away easily from the baking paper without sticking, they’re done. Let them cool completely on the tray before handling to prevent cracking.
4. COFFEE CREAM FILLING
Pour 60 ml strong, freshly brewed coffee into a small saucepan and bring it just to a gentle boil, then remove from the heat.
Tip: If coffee isn’t your thing, you can swap it for milk for a milder flavour.
In a medium bowl, whisk together the 2 egg yolks and Bag d (cornflour, sugar, and vanilla sugar) until smooth and pale. While whisking constantly, slowly stream in the hot coffee (or milk) — this gradual mixing helps prevent the eggs from scrambling.
Return the mixture to the saucepan and cook over low heat, whisking continuously, until the cream thickens to a custard-like consistency. Remove from the heat and allow to cool completely.
In a separate bowl, beat 70g butter until light and fluffy. Gently fold in the cooled coffee cream until smooth and fully incorporated.
Spoon the filling into a piping bag and refrigerate until the macaroon shells are completely cool and ready to be filled.
5. ASSEMBLE & FINISH
Turn all the macaroon shells on one baking tray upside down so the flat side faces up. Pipe a generous dot of coffee cream onto each one, then gently place the remaining shells on top to create little “lids.”
Melt bag c (dark chocolate) and add a dot of chocolate at the top of each assembled cookie. Let set in fridge before serving.
Tip: For the neatest results, keep your piping bag upright and press gently one small dot in the middle so the cream spreads evenly when adding the lid without spilling over the edges.
Storage: Store the filled macaroons in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. To freeze, layer them between sheets of baking paper in a freezer-safe container, then thaw at room temperature before serving.
