1/3

cup butter

1/4

cup packed brown sugar

1/4

cup granulated sugar

2

tablespoons light corn syrup

1/2

cup finely chopped hazelnuts (filberts)

1/3

cup all-purpose flour

1

teaspoon vanilla

1/2

cup hazelnut spread with cocoa

4

oz white chocolate baking bars or squares, chopped

1

Heat oven to 350°F. Line 4 cookie sheets with cooking parchment paper.

2

In 1-quart saucepan, melt butter over medium heat. Add brown sugar, granulated sugar and corn syrup; cook 2 minutes, stirring constantly, until sugar is dissolved. Remove from heat. Stir in hazelnuts, flour and vanilla.

3

Quickly spoon batter by heaping teaspoonfuls about 3 inches apart onto cookie sheets. Spread rounds to 1/4-inch thickness using back of spoon.

4

Bake 10 to 12 minutes or until dark golden brown. Immediately slide parchment paper with cookies onto cooling racks. Cool completely, about 30 minutes.

5

For each sandwich cookie, spread 1 heaping teaspoonful hazelnut spread on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Let stand until set, about 1 hour.

6

In small resealable freezer plastic bag, place white chocolate; seal bag. Microwave on Medium (50%) 1 minute. Turn bag over; microwave 15 seconds longer until chocolate is softened. Gently squeeze bag until smooth. Cut off tiny corner of bag. Drizzle melted chocolate in 6 rings on top of each sandwich cookie. Starting at center, pull toothpick through rings to look like spiderweb. Let stand until set, about 30 minutes.