Steps
- Pulse 100g of toasted blanched hazelnuts to fine crumbs; stop before they turn oily. Add 100g of butter and 100g of superfine sugar; blend until creamy.
- Transfer to a bowl and mix in 100g of all-purpose flour. Refrigerate for 1 hour, until firm. Near the end, preheat the oven to 350°F / 180°C.
- Roll teaspoon-sized pieces of dough into balls. Place ¾in / 2cm apart on parchment paper-lined baking sheets.
- Bake for 15 minutes, until golden. Cool completely on a wire rack.
- Melt 100g of dark chocolate in the microwave, stirring every 10 seconds. Spread a little on the flat side of half the cookies.
- Let the chocolate thicken for about 15 minutes, then gently sandwich with the remaining cookies. Leave until set.