prep + cook time 40 minutes (+ cooling & standing) makes 50
100g butter, softened
75g (⅓ cup) caster sugar
100g (1 cup) hazelnut meal
100g (¾ cup) plain flour
200g dark chocolate (70 per cent cocoa solids), chopped
80g butter, chopped
30g (⅓ cup) finely chopped
1 Preheat oven to 180°C/160°C fan. Grease oven trays; line with baking paper.
2 Beat butter and sugar in a medium bowl with an electric mixer until smooth. Stir in sifted hazelnut meal and flour to form a stiff dough.Roll level teaspoons of mixture into balls, place on an oven tray; flatten into 3.5cm rounds. Using a finger, smooth out any cracks around the edges
(this may take some time as the dough is quite stiff).
3 Bake biscuits for 8 minutes or until browned lightly. Stand for 5 minutes before transferring
to wire racks to cool.
4 Meanwhile, make chocolate filling. Sandwich cooled biscuits with 2 teaspoons of chocolate filling.
Place chocolate and butter in a small heatproof bowl over a small saucepan of simmering water (don’t let water touch base of bowl); stir until smooth. Stand at room temperature until thickened to a spreadable consistency; stir in chopped hazelnuts.