Cocoa-Ginger Hazelnut Praline Sandwich Cookie with a Hazelnut Praline Buttercream

I love hazelnuts in general and add it to anything I can add it in, like oatmeal, salads, ice creams, cookies! I learnt how to make hazelnut praline a couple of years ago, and since then have been in love with this praline! I have a Chocolate Ice Cream recipe on my blog, where I add in Hazelnut Praline Paste and bits of Hazelnut Praline in it! Here is the link! It is one of the best Ice creams I have ever made – seriously!

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Hazelnut praline paste has such a distinct nutty, sweet, delicate flavor that I really don’t mind eating spoonfuls of it AS IS! Last year, around this time, I made a delicious, sandwich cookie where the cookie contains cocoa powder, ginger powder, hazelnut praline paste amongst other ingredients. The cookie tastes fantastic by itself. But to up the cookie game, I decided to turn it into a cookie sandwich, by adding hazelnut praline paste to the buttercream and making it ultra luxurious!


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A bite into this cookie sandwich and you will be transported into cookie heaven! 😉 My family loved these cookies and they got over within no time! They are perfect with a shot of espresso, to offset the bitterness of the coffee.

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If you do try this recipe, please do not forget to tag #thejamlab on Instagram and/or leave a comment below on the blog post!

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In other news, we are almost getting to Spring! Yayaya! I see the pretty cherry blossoms sprouting little buds everywhere and it brings that tiny bit of happiness, that sunnier days are here! It has been so stormy and rainy in the Bay Area, that I am longing for the sun now!


Happy Week my friends!

Much love,




Cocoa-Ginger Hazelnut Praline Sandwich Cookie with a Hazelnut Praline Buttercream


  • Ingredients:
  • Cocoa Hazelnut Ginger Shortbread:
  • 3/4 cup all purpose flour
  • 1/4 cup almond flour
  • 1/4 cup dutch cocoa powder
  • 1 1/2 teaspoon ginger powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1 stick butter at room temperature
  • 1 teaspoon vanilla extract
  • 3 tbsp of Hazelnut Praline Paste(you can get it ready or you can make it at home)
  • Garnish:
  • 4-5 finely chopped hazelnuts
  • Buttercream icing:
  • 1/2 stick butter at room temperature
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tbsp hazelnut praline paste
  • Hazelnut Praline:
  • 1 cup sugar
  • 1 cup toasted hazelnuts(with skin removed)


  1. Hazelnut Praline:
  2. Line a baking sheet with parchment paper.
  3. In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, just until a golden caramel. Add hazelnuts, stirring until coated well. Immediately pour mixture onto baking sheet and cool completely, about 30 minutes. Chop
  4. the praline into pieces with a sharp knife.
  5. Hazelnut Praline Paste: In a food processor, add in the hazelnut praline and blend till a smooth paste is formed to make the hazelnut praline paste!I
  6. Cocoa-Ginger Hazelnut Praline Cookie:
  7. n a mixer bowl, add in the butter, sugar and mix till well blended for about 1 minute. Add in the hazelnut past and vanilla extract. Blend again. Add in the flours, cocoa powder, ginger powder, salt and mix again until incorporated.
  8. In a plastic sheet or saran wrap, add in the dough and cover it and shape it into a disk about 1 inch thick. Chill in the refrigerator for 1 hour atleast.
  9. Pre-heat oven to 350 degrees.
  10. Remove from the fridge, and roll out the dough on a floured surface into 1/2 cm thick. Cut out whatever shape you want with cutters. Top with finely chopped hazelnuts. Place on a baking sheet with parchment paper, and into the oven for about 12 minutes until the shortbread cookies are golden brown in color.
  11. Remove from the oven and let cool.
  12. For the Hazelnut Praline Buttercream icing:
  13. In a medium bowl, add in the butter, and whip it with a hand mixer for 1 minute. Add in the powdered sugar and slowly mix it so that the sugar does not spread everywhere! Increase the speed gradually to medium to mix the sugar with the butter for 1 minute. Add in the paste, sweet blend and extract and mix until well blended.
  14. In a ziplock bag with a Wilton 221 star tip inserted, add in the buttercream into the bag, twist and close it tight. Push the buttercream down, and pipe them in half the cookies, after turning them upside down. Press the top of the cookie onto the piped cookie, and its ready to eat!
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