These crumbly, bite-sized biscuits originate in Piedmont, famous for its hazelnuts and chocolate.
- 105 gm (¾ cup) hazelnuts, roasted and peeled
- 160 gm (1 cup) pure icing sugar
- 125 gm softened butter
- 1 orange, finely grated rind only
- 1 vanilla bean, scraped seeds only
- 150 gm (1 cup) plain flour
- 150 gm dark chocolate (60% cocoa solids), coarsely chopped
- 25 gm butter
- 25 ml pouring cream
- 1Preheat oven to 180C. Using a food processor, process hazelnuts and icing sugar until nuts are finely ground.
- 2Using an electric mixer fitted with a paddle, beat butter, rind, vanilla seeds, hazelnut mixture and a large pinch of salt until creamy, then add flour, stirring until just combined (do not overmix).
- 3Roll half-teaspoon of dough into balls and arrange about 6cm apart on baking paper-lined oven trays. Bake one tray at a time in centre of oven until golden (12-15 minutes), then cool on trays over a wire rack. Repeat with remaining biscuits.
- 4For chocolate filling, combine chocolate, butter and cream in a heatproof bowl over a saucepan of simmering water, stirring occasionally, until melted. Stir until glossy and smooth, then cool to room temperature.
- 5Spread half-teaspoon of chocolate filling onto the flat side of half the biscuits (you may have a little filling left over), then sandwich with remaining biscuits, pressing lightly together to seal. Biscuits will keep in refrigerator in an airtight container for up to 1 week. Bring to room temperature before serving.