Ingredients
150 g flour
150 g hazelnuts or almonds
150 g butter
150 g dark chocolate
100 g sugar
a pinch of salt
Method
1. Place the hazelnuts with 2 tablespoons of the granulated sugar in a food processor.
Process until the hazelnuts are finely ground. Add in the remaining sugar, flour, a pinch of salt and the softened butter and pulse till the dough comes together in a dense mass;
3. Shape and flatten the dough out into about a 6 inch round disk. Wrap it up and refrigerate it for 1 to 2 hours;
4. Unwrap the disk of dough and cut 1/2 inch strips. Working with one strip at a time, cut the strips into 1/2 inch pieces of dough and roll each piece into smalls balls about the size of a hazelnut in its shell. Place the balls on a cookie sheet lined with parchment paper. Make sure they are about 2 inches apart;
7. Once you have filled one cookie sheet, place it in the fridge and repeat with the remaining cookie balls. Chill the rolled cookies for about 1 hour or if pressed for time freeze for 1/2 hour;
9. When ready to bake, preheat the oven to 160 C and bake one sheet at a time for about 13 minutes: they should look light golden in color;
11. Place the cookie sheet onto a cooling rack and let cool completely. Repeat with the second cookie sheet;
13. When ready to assemble the cookies, place the dark chocolate chips in a microwave safe bowl and melt on high for about one minute stopping to stir at 30 second intervals;
14. Spoon a dollop of melted chocolate on the flat side of a cookie, then top (flat side down) with a second cookie while pressing down slightly to form a sandwich. Repeat with the remaining cookies. Done!
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