Ingredients
Chocolate hazelnut cream
Method
1.Preheat oven to moderate 180°C (160°C fan forced). Lightly grease two oven trays.
2.Beat butter, essence, sugar and egg in small bowl with electric mixer until light and fluffy, stir in hazelnut meal with sifted flour and cocoa. Enclose dough in plastic wrap, refrigerate about 1 hour or until firm.
3.Roll dough between two sheets of baking paper until 3mm thick. Using 4cm-fluted cutter, cut rounds from dough. Place rounds on prepared trays, bake in moderate oven about 8 minutes. Stand biscuits 5 minutes, transfer onto wire rack to cool.
4.Meanwhile, make cream: Beat cooled chocolate, butter and Nutella in small bowl with electric mixer until thick and glossy.
5.Spoon choc-hazelnut cream into piping bag fitted with large fluted tube. Pipe cream onto one biscuit, sandwich with another biscuit. Place on wire rack set over tray, repeat with remaining biscuits and cream. When all sandwiches are on rack, dust with extra sifted cocoa.
Nutella is a commercial spread made of milk chocolate and hazelnuts; it can be used in cooking, as here, or spread on your breakfast toast.
Note
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