Tiny hazelnut cookie kisses, filled with rich white chocolate raspberry ganache and made with Bonne Maman Raspberry Preserves. A colorful, unique, and delicious holiday sandwich cookie.
- 2 Cups Hazelnuts roasted, skinned (about a ½ lb)
- 1 Cup All-Purpose flour
- 2/3 Cup Granulated sugar
- 4 tbsp. Cornstarch
- 1/4 tsp. Salt
- 5 oz. Cold unsalted butter, cut to small pieces
- 2 tsp. Vanilla extract
White Chocolate and Raspberry Ganache:
- 3 Tbsp Bonne Maman Raspberry Preserves
- 3 Tbsp Whipping cream
- 3.5 oz White chocolate (from a bar, broken into small pieces)
Line 2 baking sheet pans with parchment paper, set aside. Pulse hazelnuts in a food processor until it reaches a coarse, sandy texture.
In a large bowl whisk ground hazelnuts, flour, sugar, cornstarch, and salt. Add the cold butter and vanilla, and mix until a dough forms with no visible chunks of butter.
Using a small ice cream or cookie scoop, scoop dough into about 2 tsp portions, then roll each into a ball. Set balls onto the baking sheet about 1½ inches apart. Slightly flatten each one. Chill cookies for 1 hour.
Preheat the oven to 325ºF with the baking rack in the middle. Bake cookies until just starting to brown (start checking at 15 minutes). Remove from oven and cool.
While cookies are cooling, prepare the ganache by bring whipping cream to a low simmer. Remove from heat and then add the white chocolate.
Let stand 5 minutes, then stir with a rubber spatula until chocolate is fully incorporated into the cream.
Add Bonne Maman Raspberry Preserves to the white chocolate/cream mixture, and mix until fully incorporated. Let cool until mixture is spoonable and not runny.
When the ganache reaches the desired consistently, place a teaspoon of the ganache on top of the flattened side of one of the cookies, and top with an additional cookie, making a sandwich.
Allow to set for 20 minutes before serving.
Makes 40 cookies.