Hazelnut and Orange Snowflake Cookies


by: CookingAndBeer

These cookies come to life in a lovely combination of orange and hazelnut in a sandwich cookie. We love the flavors these two ingredients have and how well they compliment each other so well. A special surprise comes in the center with a combination of orange marmalade and chocolate, hazelnut spread. This is a winner and a sure crowd pleaser. *Please Note* That there is about 3 hours of inactive time and only about 30 minutes of actual prep.


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serves: 2

1 cup unsalted butter, softened to room temperature

1 cup packed light brown sugar

1/4 cup granulated sugar

2 large egg yolks

1 teaspoon vanilla extract

2 tablespoons grated orange zest

1 tablespoon freshly squeezed orange juice

1 cup hazelnuts

1 cup almond flour

1 cup all-purpose flour

3/4 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 cup orange marmalade

1/4 cup chocolate, hazelnut spread

Nutrition Facts
Hazelnut and Orange Snowflake Cookies

Servings Per Recipe: 2

Amount per Serving

Calories: 2524

  • Total Fat: 164.5 g
  •     Saturated Fat: 72.7 g
  •     Trans Fat: 3.7 g
  • Cholesterol: 428.5 mg
  • Sodium: 684.1 mg
  • Total Carbs: 250.6 g
  •     Dietary Fiber: 16.5 g
  •     Sugars: 177.2 g
  • Protein: 30.8 g

how is this calculated?

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1.  In the bowl of your stand mixer (with paddle attachment fixed), cream together the butter, brown sugar and granulated sugar on medium speed. Add the egg yolks and mix to combine. Then add the vanilla extract, orange zest and orange juice. Mix until all is incorporated.

2.  In a food processor, pulse your hazelnuts to a fine powder (with a couple of added chunks to spare). In another bowl whisk together your almond flour, ap flour, baking powder, cinnamon, nutmeg and salt. Now begin integrating the dry ingredients into the wet. On low speed, add the flour mixture in ½ cup increments. Once all is integrated, begin adding the ground up hazelnuts. Mix until just combined, but not overly combined.

3.  Split the dough into 4 equal pieces and wrap in plastic. Refrigerate for 3 hours. Once the dough is chilled, set your oven to 350 degrees. Line two baking sheets with parchment paper. One by one, roll out the dough on a liberally floured piece of parchment paper. Roll to about ¼ – ½ of an inch thick. With a 2-3″ (in diameter) floured cookie cutter (I used a snowflake) begin cutting out your shapes. Lay out your cookies about an inch away from one another on your baking sheets. Once you have your baking sheets ready, stick them in the freezer for 10 minutes.

4.  Remove from freezer, and bake at 350 degrees for 15 minutes, swapping the sheets halfway through.

5.  Remove from oven and let cool on sheets for about 5 minutes. Remove from sheets and place on a wire rack to cool completely.

6.  Once cool, spread the flat, underside of one cookie with a teaspoon of hazelnut spread. Take another cookie and spread a teaspoon of orange marmalade. Sandwich to the cookies together. Repeat this step for the rest of the cookies.

7.  Store in an airtight container for up to two weeks.

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Floren Girl


Great idea for the upcoming holiday! Love it