The biscuits for these sandwich cookies are ultrathin, crisp, and downright chic. And since they’re not terribly sweet, they marry well with the milk chocolate filling. In a pinch, use store-bought chocolate-hazelnut spread—it’s also divine.
Recipe information
Yield
makes 1 1/2 dozen
Ingredients
Preparation
Step 1
Put flour, sugar, and salt in the bowl of a food processor and pulse to combine. Add butter and pulse to form coarse crumbs. With machine running, pour in 1/4 cup cream and the vanilla and process until dough almost comes together.
Step 2
Remove dough from processor and bring together on a work surface. Roll dough between two floured sheets of parchment paper until 1/16 inch thick. Using a 2 1/2-inch fluted round cookie cutter, cut 36 circles, rerolling scraps as necessary. Place rounds on parchment-lined baking sheets and transfer to freezer to chill until firm, about 15 minutes.
Step 3
Preheat oven to 325°F. Combine egg yolk and remaining tablespoon heavy cream in a small bowl. Brush tops of cookies with yolk mixture and bake until golden brown, 15 to 20 minutes. Let cool on sheets on wire racks.
Step 4
Spread 1 heaping teaspoon melted chocolate on undersides of half of cookies. Sandwich with remaining cookies. Refrigerate until set, about 15 minutes. Cookies can be stored between layers of parchment in airtight containers at a cool room temperature up to 3 days.
