Gluten Free Chocolate Hazelnut Sandwich Cookies

Preheat oven to 170C and line 2 to 3 baking trays with parchment paper
In stand mixer, cream together softened butter and sugar until smooth, fluffy and creamy
Add egg and mix until smooth and fully incorporated
In a food processor, ground hazelnuts with rice and coconut flour
Fold in ground hazelnut and flour mixture, xantham gum and vanilla into creamed butter/sugar/egg mixture until combined
Wrap dough in cling film and chill in fridge until cool and firm
Roll dough out using cornflour or another gluten free flour to about 3mm thick. The dough is quite sticky and if it becomes to hard to roll out, it can be pressed into the tin and still work
Using circle cookie cutters or whatever shape you desire, cut cookies and place on baking tray.

I used fluted pasty cutters size 60 for the base and top, with a size 20 to remove center of top cookie. For the minis, I used a size 30.

Bake approximately 10 minutes or until lightly browned and cooked through. Allow cookies to cool to room temperature
Ensure chocolate hazelnut spread is at room temperature and warm enough to spread with ease so it doesn’t break the cookies as you spread. Spread about 1/4 to 1/2 tsp chocolate hazelnut spread over base of cookie and top with cookie lids
Cookies will keep for about a week at room temperature or a few weeks in the fridge. The cookies will soften slightly from the chocolate hazelnut spread after a day.