← Nouns Cooking · Italian

Ingredients

• 100 g blanched hazelnuts, toasted
• 100 g plain flour
• 100 g Sugar
• 100 g cold butter, diced
• 1 pinch Salt
• 60 g dark chocolate

Method

1. Grind the cooled hazelnuts with the sugar to a fine powder in a processor, without letting it turn oily.
2. Add the flour, salt and butter and pulse until it comes together into a dough. Wrap and chill for 1 hour.
3. Heat the oven to 160°C (140°C fan, 325°F). Roll the dough into small balls the size of a hazelnut (about 8 g each) and set them on lined trays.
4. Bake for 12–15 min until just golden at the base. Cool completely on the trays: they are fragile when warm.
5. Melt the chocolate, put a small dab on the flat side of half the biscuits and press another biscuit on top. Leave to set.

Tips

• Contains tree nuts (hazelnuts), gluten and dairy.
• Keep the balls small and equal so each pair matches perfectly.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Great Italian Chefs BBC Good Food