Christmas is such a magical time—the warmth, the festive vibes and lots of delicious food. For many years now, I've made it a tradition to bake little treats for my friends and neighbors. It gives me so much joy to package up dozens of glorious parcels, filled with everything from cakes to cookies to sweets.
A few years ago, I was inspired by the Italian classic, baci di dama—hazelnut-flour sandwich cookies with a chocolate-hazelnut filling—but wanted to recreate them with ingredients I often had on hand. I started making these cookies using ground almonds instead of ground hazelnuts, as well as super-fine 00 flour for lightness, and found that they worked really wonderfully.
These cookies are not only easy to bake, they last a few days without getting stale and are easy to wrap without crumbling into bits. In other words, they're perfect gifts. And because they play nice with lots of flavors, you can sandwich them with chocolate spread as I did...or jam, or icing, or just enjoy them by themselves. —Chetna Makan
Test Kitchen Notes
These cookies are part of Recipes to Give & Share, a collection of perfectly packable holiday treats that we're sending to our loved ones this year. —The Editors
1 hour 15 minutes
10 sandwich cookies
stick (113g) unsalted butter, softened
(115g) caster sugar or superfine sugar
pure vanilla extract
1 1/2 cups
(150g) ground almonds
plus 1 tablespoon (70g) 00 flour
In This Recipe
Line 2 half-sheet pans with parchment paper.
Mix the butter and sugar in a bowl and use a wooden spoon to beat it for a couple of minutes until smooth and fluffy. Add the vanilla and mix together.
Add the ground almonds and 00 flour and stir to combine.
Divide the dough into 20 equal portions, then place them on the prepared sheet pans. Put the trays in the fridge to chill for an hour.
Heat the oven to 350°F/180°C.
Bake the cookies for 18 minutes until lightly golden. Let them cool until they crisp up.
When the cookies have cooled, add one teaspoon of Nutella onto 10 of the cookies, then sandwich them with the remaining 10 cookies.
Put them in baking paper-lined cardboard boxes or nice biscuit tins. They will last for 5 to 6 days.