Cookies with White Chocolate Cream

Name: Cookies with White Chocolate Cream
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 16
Ingredients: Nut flour 2 ½ tbsp; Type 00 flour 3 cups; Egg yolks (cold) 2 tbsp; Brown sugar 0.9 cup; Butter (cold) 6.3 oz; Fine salt 1 pinch; Lemon peel ½; White chocolate 5 oz; Fresh liquid cream &frac13; cup; Vanilla extract ½ tsp; Powdered sugar to taste

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303

Calories per serving

Energy Kcal 303
Carbohydrates g 38.3
of which sugars g 20.1
Protein g 4.4
Fats g 14.9
of which saturated fat g 8.1
Fiber g 0.8
Cholesterol mg 59
Sodium mg 93

Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 15 min
Makes: 16
Cost: Average
Note + 75 minutes of resting time for the dough and ganache

PRESENTATION

If you’re looking to make your afternoon snack extra special, these white chocolate cookies from Northern Italy are the way to go. Inspired by the classic biscotti occhi di bue, they’ve got a hazelnut-flavored shortcrust with a smooth and sweet white chocolate filling. I mean, imagine a cookie that’s tender and crumbly on the outside, with a creamy center that melts in your mouth. So so good. These white chocolate cream cookies capture the heart of Italian pastry traditions. They perfectly balance sweetness with a gentle nutty flavor and that milky taste of white chocolate. In the north, sweets are taken seriously, and look, you’ll find treats like this at local bakeries or made at home for special occasions. But to be honest, there’s nothing stopping you from baking them just because you want something cozy and a bit fancy.

What’s really fun about these white chocolate chip cookies is how easy they are to tweak. Like, some people add a bit of orange zest or switch hazelnuts for pistachios for a different flavor. The base dough is super forgiving—making these an easy win whether you’re new to baking or just want a quick batch of homemade white chocolate cookies. And you know what, in regions like Lombardy or Piedmont, you’ll see all kinds of jam or cream-filled versions, but the white chocolate ganache really really sets this one apart for anyone who loves white chocolate desserts. Every bite gives you that moist, buttery feel with a hint of crunch from the hazelnuts, and the ganache in the center? It's just the right amount of soft and rich. Honestly, these aren’t just for the holidays—this is a white chocolate cookie recipe that fits any time you crave something sweet. It’s the kind of treat that disappears quickly at any gathering. And here's the deal: feel free to play around with shapes or fillings and make it your own; that’s the heart of Italian baking, after all. So go ahead, bring a taste of Northern Italy to your kitchen with these delicious cookies. Seriously good.

INGREDIENTS

303

Calories per serving

Ingredients for 16 cookies: Nut flour 2 ½ tbsp (20 g); Type 00 flour 3 cups (380 g); Egg yolks 2 tbsp (30 g) - (cold); Brown sugar 0.9 cup (200 g); Butter 6.3 oz (180 g) - (cold); Fine salt 1 pinch; Lemon peel ½

for the white chocolate ganache: White chocolate 5 oz (150 g); Fresh liquid cream ⅓ cup (90 g); Vanilla extract ½ tsp

for garnish: Powdered sugar to taste

Preparation

How to prepare Cookies with White Chocolate Cream

To make the white chocolate cookies, first, pour the brown sugar 2, cubed cold butter 2, and a pinch of salt 3 into the bowl of a stand mixer.

Add the zest of half a lemon 4 and work the ingredients with the hook. After a couple of minutes, add the cold egg yolks 5 and continue to work the mixture for another couple of minutes. Add the all-purpose flour 6

and the hazelnut flour 7. Knead until you obtain a uniform and compact dough 8. Transfer to a work surface, quickly knead the dough by hand 9 to form a dough ball.

Wrap with plastic wrap 10 and let rest in the refrigerator for at least 30 minutes. Meanwhile, prepare the ganache: chop the white chocolate with a knife 11. Pour the cream into a saucepan 12, bring to a boil then turn off the heat.

Pour the hot cream over the chopped white chocolate 13. Stir vigorously 14. Flavor with vanilla extract 15 and mix for a few more seconds.

Emulsify the cream with an immersion blender 16. Cover with plastic wrap in contact 17 and place in the refrigerator for 30 minutes. Retrieve the dough ball and place it on the floured work surface 18.

Roll out the dough to about 1/5 inch thickness 19 and cut out 32 discs with a 2 3/8 inch diameter cutter 20. Arrange 16 discs on a baking sheet lined with parchment paper 21.

Do the same with the other 16 discs, which you will cut out in the center with a 1 inch cutter 22 23. Bake the cut-out and full cookies at 356°F for 15 minutes. Remove from the oven and let cool completely, both the discs 34

and the cookies with the hole 25. Transfer the whole cookies to a tray 26. Meanwhile, bring the white chocolate ganache back to room temperature and transfer it to a piping bag without a nozzle. Fill the base of the cookies with the white chocolate ganache 27.

Finish by placing the cookies with the hole on top 28, pressing lightly with your fingers to even out the ganache filling. Let rest for 15 minutes in the refrigerator. Finally, decorate with powdered sugar as desired: we covered half of the cookie with a sheet to create an attractive pattern 29. The white chocolate cookies are ready to be enjoyed 30!

Storage

The white chocolate cookies can be stored in the fridge for 3-4 days. You can freeze the shortbread dough. The white chocolate ganache can be stored in the refrigerator for 2-3 days, well covered.