Hazelnut Alfajores Cookies - Tulip Special Recipes

A sophisticated, melt-in-your-mouth twist on a classic treat, combining a crisp coffee shortbread with a rich, velvety hazelnut filling.

Ingredients

Coffee Cookie Dough

Assembly & Decoration

• Tulip Hazel Delight (or your preferred hazelnut spread)
• Hazelnuts, cut in half for decoration

Cookie Dough Instructions

• In a mixing bowl, combine the butter, flour, corn flour, and instant coffee powder. Mix steadily until the ingredients bind together into a uniform, sandy texture.
• Add the icing sugar and salt, mixing just until a smooth dough forms.
• Shape the dough into a flat disc, wrap it tightly in cling wrap, and refrigerate for 24 hours to allow the coffee flavor to deepen.
• The next day, place the chilled dough between two sheets of baking parchment and roll it out evenly to your desired thickness.
• Cut the dough into your preferred shapes using a cookie cutter, gently gathering and re-rolling any scraps.
• Place the cut cookies onto a baking tray lined with a Silpat mat, then place a second Silpat mat directly on top of the cookies to ensure they bake perfectly flat.
• Bake in a preheated oven at 155°C (311°F) for about 10 minutes, then transfer them to a wire rack to cool completely.

Assembly Instructions

• Place the Tulip Hazel Delight into a mixer bowl and whip it using a K-beater (paddle attachment) until it becomes pale in color and light in texture.
• Transfer the whipped hazelnut filling into a piping bag, then pipe a generous layer onto the flat side of one cooled cookie.
• Place a second cookie on top, pressing down gently to create a sandwich, then refrigerate for 10 to 15 minutes to let the filling set.
• Gently melt a small amount of extra Tulip Hazel Delight, then coat or elegantly drizzle the top of each chilled cookie sandwich.
• Garnish the top with the halved hazelnuts before the coating sets.