Ingredients
Scale
- 150 g 5 oz toasted hazelnuts (or almonds), chopped.
- 100 g 3½ oz brown sugar
- 150 g 5 oz unsalted butter, softned
- 150 g (5 oz brown rice flour (or whole wheat flour))
- 1 teaspoon organic “Bourbon” vanilla powder
- Pinch of sea salt
- 80 g 3 oz dark chocolate
Instructions
- Blend the hazelnuts (or almonds) in a food processor with the sugar.
- In a bowl, add the softened butter, cut into pieces, flour, chopped hazelnuts and mix.
- Add the vanilla powder, salt and knead until you have a compact dough. Wrap in plastic wrap and let stand in refrigerator for one hour.
- Once the dough has hardened, taken small portions (the size of a walnut) and roll into small balls. Arrange the balls on a baking sheet, lined with parchment paper. Put the balls again in the refrigerator for at least another 30 minutes.
- Bake and cook in the oven at 180°C (350°F/ gas 4) for about 10 minutes, or until the base of the cookie is not golden.
- Meanwhile, melt the chocolate in a double boiler. When the cookies are cooked, let cool.
- Using a spoon, place the melted chocolate (cooled down enough to make it thick) on the flat side of the cookie and cover with another cookie.
- Category: Baking, Dessert
- Cuisine: Italian