LADY’s Kisses

DIFFICULTY: 2

SERVINGS: 2

PREPARATION: 40 minutes

RESTING: 30 minutes

COOKING: 15 minutes

INGREDIENTS:

• 1 cup (125 g) all-purpose flour
• 1/2 cup plus 2 tbsp. (125 g) sugar
• 3/4 cup (100 g) roasted hazelnuts
• Scant 1/4 cup (25 g) blanched almonds
• Generous 1/2 cup (125 g) unsalted butter, softened
• 1/4 cup plus 2 tbsp. (30 g) cocoa powder
• 3 1/2 oz. (100 g) dark chocolate, roughly chopped

INSTRUCTIONS:

1. Grind hazelnuts, almonds, and sugar together until finely ground.
2. Transfer the mixture to a bowl and mix with the softened butter.
3. Sift the flour and cocoa powder together, then incorporate into the nut mixture, stirring as little as possible.
4. Wrap the mixture in plastic wrap and refrigerate for at least 30 minutes.
5. Preheat the oven to 325°F (160°C).
6. On a lightly floured pastry board, roll out the mixture to a thickness of about 3/8 inch (1 cm).
7. Cut out discs with pastry rings 5/8 to 3/4 inch (1.5 to 2 cm) in diameter and shape into balls with your hands.
8. Butter and flour a baking sheet or line it with parchment paper. Arrange the balls on the baking sheet and bake for about 15 minutes.
9. Let the cookies cool completely, then remove them from the pan and turn them upside-down.
10. Melt the chocolate in a heatproof bowl that fits snugly over a pot of barely simmering water (or in the microwave).
11. Let the chocolate cool and when it starts to thicken, pour a little on each of half of the cookies.
12. Gently press the remaining cookies on top of the chocolate and let set.