Hazelnut Cookies Stuffed with Chocolate

Prepare the filling in advance. Divide 240 g of chocolate spread into 12 portions and pipe them onto parchment paper with a pastry bag or a spoon. Freeze for at least 1 hour.

Place 100 g of hazelnuts in a ziplock bag, close it tightly and crush them with a rolling pin. Sift 280 g of flour with 1 tsp of baking powder and ¼ tsp of salt, then add the crushed nuts and stir.

In a deep bowl, mix 140 g of softened butter with 70 g of sugar and 70 g of brown sugar using a mixer. Add the egg and 1 tsp of vanilla extract and beat until fully incorporated. Add the dry ingredients and mix, then gather the dough into a ball with your hands.

Divide the dough into 24 pieces (30 g each) and shape each piece into a disc. Place 12 discs on parchment paper, put a frozen chocolate portion in the center of each and cover with the remaining discs. Pinch the edges to seal and reshape the cookies into pucks.

Bake in a preheated oven at 180°C (350°F) for 15 minutes, until the sides are lightly browned. Be careful not to overbake. Let the cookies cool completely.

Melt 50 g of milk chocolate (I use a plate placed over hot water) — this is enough for 6 cookies. Spread the chocolate on each cookie, sprinkle with crushed hazelnuts and let it set.