Directions
3/4 cup hazelnuts, toasted, skins removed
1 cup confectioners' sugar
1 stick plus 1 tablespoon unsalted butter, softened
1/4 teaspoon finely grated lemon zest
1/8 teaspoon salt
1 cup cake flour
1 level tablespoon cocoa powder
3 ounces bittersweet chocolate, chopped
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Grind the nuts with confectioners’ sugar until powdery (do not make into a paste).
Blend together the butter, lemon zest, salt, and nut mixture in a large bowl with a spatula or spoon until creamy. Add the flour and cocoa powder, stirring until incorporated. Do not overwork the dough.
Roll level 1/2 teaspoons of dough into tiny balls and arrange 1-inch apart on the prepared baking sheets. Bake 1 sheet at a time until lightly crisped, about 12 minutes. Slide the parchment paper with the baked cookies onto a rack to cool.
In a microwave-safe bowl, melt the chocolate in the microwave.
Spoon a mound, about 1/8 teaspoon, of melted chocolate onto the flat side of a cookie then top with the flat side of another cookie to make a "sandwich". Repeat.
Plain cookies can be baked and cooled 1 week ahead and kept at room temperature in an airtight container. Fill when ready to serve.
Next Recipe
More recipes? Try these recommendations:
Ten Dollar Dinners Promo
NFNS5 Winner Promo
What Would Brian Boitano Make?
Melissa's Pilot
Melissa's Hometown Visit
Giada Behind the Scenes
Making Bacone With Brian
Bobby's Crunchy Avocado Salad
Melissa's New Show
Battle - Cowboy Ribeye
5 Healthy Weeknight Dinners
Easy Appetizers
All About Melissa d'Arabian
5 Simple Summer Dinners
Simple Slow Cooker Recipes
Decadent Chocolate Desserts
Foods for Entertaining a Crowd
Bobby's Burgers
Simple Summer Recipes
Giada in Paradise
Delicious Cookie!
Rated: 5 stars out of 5