These crisp little Italian hazelnut biscuits (cookies), not too sweet and filled with dark chocolate, are perfect with a mid-morning coffee or afternoon tea.
To make these biscuits you can toast, skin and grind the hazelnuts yourself. As I have an excellent supply of good quality nuts, I chose to use hazelnut meal. Combine 140g (5 oz) of hazelnut meal with the same amount of rice flour, 100g (3½ oz) each of room temperature butter and sugar, and a pinch of salt (if your butter is unsalted). Mix the ingredients with your hands until the butter is completely incorporated and you have a smooth dough. If the dough doesn’t come together add a little more butter or some water to bring it together. Divide the dough into 3 pieces and roll each into a 2cm (¾”) log. Chill the dough on a baking paper lined tray in the fridge for 1 – 3 hours. Preheat your oven to 160ºC ( 325ºF) and line some more oven trays with baking paper. Remove one piece of pastry from the fridge and cut small pieces, ideally 5 g (1 teaspoon), roll them into balls and place them on the baking sheets. Bake the cookies until the tops are lightly browned. Cool them completely. When they are cool, melt 55g (2 oz) of good quality dark chocolate. Sandwich the biscuits together with a small dollop of chocolate between them and lay them on their sides to set. When the chocolate is firm, store them in an airtight container.
Recipe by Terresa Murphy of La Cucina di Teresa published online by David Lebovitz
michelle picker cooks 