Let’s bake some delicate Easter cookies together, filled with the flavors of coffee and hazelnut. A somewhat unusual combination for Easter, perhaps, but a truly delicious one. Who knows – this recipe might just win you over and become a regular treat in your kitchen.

Ingredients for the dough:

• 170 g all-purpose flour

• 80 g powdered sugar

• 80 g finely ground hazelnuts

• A pinch of ground cinnamon

• 125 g softened butter

For the coffee cream:

• 150 g butter

• 80 g flour

• 250 ml strong black coffee (brewed and strained)

• 150 g powdered sugar

• 1 packet of vanilla sugar

Used tools: egg and round cookie cutters.
Explore our designs made for filled cookies.

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Dough preparation:

In a bowl, combine the flour, powdered sugar, hazelnuts, and cinnamon.
Add the softened butter and mix until a smooth dough forms.
Wrap the dough in cling film and chill for at least 30 minutes.

Preheat the oven to 180 °C (350 °F).
Roll the dough out on a lightly floured surface to about 3 mm thickness.
Use an egg-shaped cookie cutter to cut out the cookies. Cut a small circle from the center of half of them.

Place the cookies on a baking sheet lined with parchment paper and bake for 10–12 minutes, until lightly golden.
Let them cool completely before filling.

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Coffee cream preparation:

In a saucepan, melt 50 g of butter. Stir in the flour and cook briefly to form a smooth, pale paste.
Gradually pour in the hot coffee, whisking constantly.
Simmer for a few minutes until thickened, then allow it to cool completely.

Beat the remaining 100 g of butter with the powdered sugar and vanilla sugar until fluffy.
Gradually mix in the cooled coffee mixture, beating until smooth and creamy.

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Assembly:

Spread a little coffee cream on the whole cookies and top with the cookies with holes.
Dust with powdered sugar or decorate as desired.