One of my favorite flavor combinations is chocolate with hazelnuts. I wanted to make a pretty cookie to serve with a nice cup of tea or hazelnut coffee for a nice afternoon pick-me-up. When my neighbors stop in to say hello or I need to carry a goodie to a pot luck, I just pull these out of the freezer and always get oohs and ahhs because they are so different, pretty, and tasty!
NOTE: I've shown a lot of pictures to make sure the instructions are clear but they really are simple to make. The dough is pretty sturdy and the filling does not come out of the cookies when baking.
Notes from the Test Kitchen:
Pretty as a picture AND easy to make? You know it! These cookie are so creative and so beautiful. We simply fell in love with the hazelnut and chocolate filling. They're the perfect accent to your favorite cup of coffee or tea!
Preheat oven to 350 degrees. In a large bowl, cream butter and sugar until fluffy. Beat in vanilla and salt. Add flour, mix well. Cover and refrigerate. In a small dish, add 1 tablespoon of hot water to the espresso.
For the filling, melt the chocolate chips and shortening in the microwave or a heavy sauce pan, stirring until smooth. Remove from the heat and add 2 teaspoons of the espresso. Set aside 1/4 cup in a microwaveable dish. To the remaining chocolate add hazelnuts, milk, vanilla, and salt. Cover and refrigerate until cool, about 15 minutes.
Place a 16 x 12 inch piece of foil or parchment paper on a greased baking sheet, then sprinkle with flour. Mark off a 14 x 5 inch rectangle on the parchment paper. Divide the dough in half, and place one portion on the baking sheet. Roll out dough using flour as needed.
Using the markings as a gauge and using a straight edge shape the dough into a 14 x 5 inch rectangle Spread half of the filling lengthwise on this half of the dough.
Using the parchment paper, fold the dough over onto the filling and seal all the edges by pressing gently on the dough. Tear off another parchment paper the same size and repeat with the other half of the dough and the remaining filling. Then slide this roll onto the baking sheet beside the first roll. Bake for 15 to 20 minutes or until golden brown. The dough will spread slightly on the pan. Cool on a wire rack for 10 minutes.
For the glaze, warm the reserved chocolate slightly. Stir in the corn syrup and the remaining 1 teaspoon of espresso. Spread over the top of each roll.
In a small dish, mix the confectioners sugar with 1/2 teaspoon of water or milk to make white icing. Using the white icing drizzle over the chocolate icing and then use a toothpick to swirl the icings together. Let cool completely. Slice each roll into 12 pieces.