Nutty Chocolate Cookie Delights

By Tamipri

Ingredients

• Chocolate Almond Filling:
• 1 c. butter
• 1 1/4 c. sugar
• 3/4 c. packed brown sugar
• 3 large eggs
• 1 tsp. almond extract
• 3 1/2 c. all-purpose flour
• 3/4 c. unsweetened cocoa powder
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 c. butter
• 5 Tb. heavy whipping cream
• 1 tsp. almond extract
• 2 Tb. unsweetened cocoa powder
• 4 c. powdered sugar
• 1 (7 oz.) jar marshmallow creme
• 1 c. finely chopped hazelnuts

Details

Servings 36

Preparation

Step 1

In a large bowl, beat butter and sugars at medium speed with an electric mixer until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in almond extract. In a medium bowl, combine flour, cocoa, baking powder, and salt. Gradually add to butter mixture, beating well. Divide dough in half, wrap in heavy-duty plastic wrap, and chill for 1 hour. Preheat oven to 350 degrees. Lightly grease baking sheets. On a lightly floured surface, roll out dough to 1/4" thickness; cut with a 2 1/2" round cutter. Place on prepared baking sheets, 2" apart. Bake for 10 minutes. Let cool on baking sheets for 2 minutes. Remove to wire racks to cool completely. Frost flat side of half of cookies with a thin layer of Chocolate-Almond Filling. Top with remaining cookies, flat sides together, to make a sandwich. Frost around the edges and roll edges in chopped hazelnuts.

For Chocolate-Almond Filling: In a large bowl, beat butter, cream and almond extract at medium speed with an electric mixer until blended. Gradually add cocoa and sugar, mixing well. Stir in marshmallow creme,