Ingredients
Equipment
Instructions
- Prepare the HazelnutsPreheat your oven to 350°F (175°C).Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 8-10 minutes, until golden and fragrant. Be sure to keep an eye on them so they don’t burn!Once toasted, remove the hazelnuts from the oven and let them cool slightly. Then, rub them between a kitchen towel to remove the skins.Grind the hazelnuts finely in a food processor or blender. You can also use pre-ground hazelnut meal if available.
- Make the Cookie DoughIn a large mixing bowl, cream together the butter and powdered sugar using an electric mixer until smooth and fluffy.Add the egg yolk, vanilla extract, and salt and mix until fully combined.Gradually add the ground hazelnuts and flour to the butter mixture, mixing until the dough comes together. The dough will be a bit crumbly but should hold together when pressed.
- Shape the CookiesRoll the dough into small, walnut-sized balls (about 1 teaspoon of dough per ball). You should get around 48 small balls.Place the balls on a baking sheet lined with parchment paper, about 1 inch apart.Flatten the dough balls slightly with your fingers or a fork to form a rounded disc. These cookies will not spread much during baking, so shape them as you like.Chill the dough in the refrigerator for 20-30 minutes before baking. This helps them maintain their shape.
- Bake the CookiesBake the cookies at 350°F (175°C) for about 12-15 minutes, or until the edges are golden brown. Keep a close eye on them to ensure they don’t overbake.Remove from the oven and let the cookies cool completely on a wire rack.
- Prepare the Chocolate FillingIn a small saucepan, heat the heavy cream over medium heat until it begins to simmer (but not boil).Remove from heat and add the chopped dark chocolate and butter. Stir until smooth and glossy. Let the mixture cool slightly to thicken.
- AssembleOnce the cookies have cooled, turn half of them upside down. Using a spoon or a piping bag, place a small dollop of chocolate filling on the flat side of each cookie.Gently press another cookie on top, sandwiching the chocolate between the two halves. Be careful not to press too hard, as the cookies are delicate.
- Let Them SetAllow the assembled cookies to set for about 30 minutes to an hour so the chocolate can firm up. If you prefer, you can refrigerate them to speed up the process.
Notes
Use high-quality hazelnuts: If possible, choose Tonda Gentile hazelnuts (Piedmontese variety) for the most authentic flavor. Toasting them brings out their rich, nutty aroma.
Unsalted butter is best: It gives you better control over the salt content and results in a cleaner, more delicate flavor.
Choose real chocolate: Use good-quality dark chocolate (60–70% cocoa) for the filling. Avoid chocolate chips, as they often contain stabilizers that affect melting and texture.
Grind hazelnuts finely but not into paste: The texture should resemble almond flour. Overprocessing can release too much oil and turn it into nut butter.
Chill the dough before baking: This step prevents spreading and helps maintain the classic domed cookie shape.
Keep cookies small and uniform: Use a teaspoon or small cookie scoop to ensure even baking and clean assembly.
Let cookies cool fully before assembling: Warm cookies may crumble or melt the chocolate too much.
Don’t overfill: A small amount of chocolate is enough to stick the halves together. Too much can ooze out the sides.
Let the chocolate set: Once assembled, let the cookies rest at room temperature (or refrigerate briefly) until the filling firms up.