Italian cookie kisses with an intense hazelnut flavour.
Shoutout to all my hazelnut lover friends!
The cookies are a true piece of hazelnut and chocolate art, they look just lovely, like lady's kisses.
- 100 g hazelnuts, toasted on a pan or in the oven
- 70 g fine sugar cane
- 100 g vegan butter
- 100 g spelt flour
- 1 tsp dried orange zest
Once the cookies are baked, fill the middle with your favourite chocolate cream.
Roast the hazelnuts in a large pan for about 5 minutes.
Make sure to stir them from time to time, to avoid burning.
They will darken and you'll be able to remove the skin quite easily.
Use a kitchen cloth to rub off the hazelnut skin then sift the hazelnuts if needed.
Leave the hazelnuts aside to cool then blend to flour in a food processor.
In a different bowl, beat the sugar, orange zest and the butter until fluffy.
Add the flour and ground hazelnuts and beat one more time only until all ingredients have incorporated well together then shape a nice ball with your hands.
Wrap the dough into a transparent foil and place in the fridge to set overnight or for at least a few hours.
Take small pieces of the dough with your hands and shape them into small balls, about 8 g heavy each.
Place the balls on a big baking tray lined with parchment paper, then leave to cool for about half an hour before baking.
Leave a bit of space in between the balls because they will spread while baking.
Bake on 160C degrees for about 15 minutes, until more firm to touch and slightly golden.
Once done, leave them for a minute on the baking tray and transfer to a wire rack for cooling.
Once cooled, place the chocolate filling on one cookie ( the flat layer) by using a piping bag and then cover with the other half.
Store in an airtight container.
Ps. I find these best after a few days of baking, because they becemo slightly softer in the container, otherwise they are harder and crunchier.