¾ cup + 1 tablespoon (100 g)all-purpose floursifted
3.5 oz. (100 g)unsalted butter cut into small cubes and at room temperature
⅓ cup + 1 tablespoon (85 g)granulated sugar
For the filling:
1.8 oz. (50g)bittersweet or semi-sweet chocolate chopped
Toast the hazelnuts:
Toast the hazelnuts at 320 degrees F (160 degrees C) for 15 minutes, until golden brown and fragrant.
Remove the hazelnuts from the oven and rub them in a kitchen towel until the loose skins come off (don't worry about skins that don't come off).
Once completely cool, pulse the nuts in a food processor until they resemble sand.
Transfer the hazelnuts to a bowl, add the flour, butter, and sugar.
Mix all the ingredients together until the butter is evenly dispersed, and the dough is smooth.
Divide the dough into 4 pieces and roll each piece into a log. Chill the logs on a baking sheet for 1 hour.
Cut off equal-sized pieces (more or less weighing 8 grams each) and roll them into tiny balls between the palms of your hands. Work with one log of dough at a time, leaving the others in the fridge, so they stay cold.
Place the balls on a baking sheet covered with parchment paper, slightly spaced apart. Put the baking sheet in the fridge for 1 hour.
Bake the baci di dama for 15 minutes at 320 degrees F (160 degrees C), until they are set to the touch and lightly golden.
Let the cookies cool completely before filling.
In a clean, dry bowl set over a pan of barely simmering water, melt the chocolate until smooth. Let it cool for a few minutes until it thickens slightly.
Put a dollop of chocolate on one cookie and place another one on top.
Once filled, put the baci di dama on a cooling wire rack until the chocolate is firm.