Chocolate-Filled Hazelnut Cookies (Michael Chiarello) |
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Prep Time: 30 Minutes Cook Time: 24 Minutes |
Ready In: 54 Minutes Servings: 30 |
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Ingredients:
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 |
Directions:
1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
2. Grind the nuts with confectioners' sugar until powdery (do not make into a paste).
3. 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.
4. 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.
5. In a microwave-safe bowl, melt the chocolate in the microwave.
6. 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.
7. Plain cookies can be baked and cooled 1 week ahead and kept at room temperature in an airtight container. Fill when ready to serve.
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