Baci di Dama — Crumbly Hazelnut Cookies with Dark Chocolate

Preheat the oven to 150°C on the conventional (no-fan) setting. Spread the hazelnuts on a baking sheet and toast for about 10–12 minutes, stirring halfway through, until fragrant and lightly golden. Tip onto a kitchen towel and rub to remove loose brown skins; bits of firmly attached skin can remain. Transfer the nuts to a plate for about 15–20 minutes, until completely cool.

Grind the cooled hazelnuts with all the sugar in a food processor, using short pulses, until you have a fine, dry mixture. Stop before the nuts turn into an oily paste. Combine the mixture with the flour and cold butter in a bowl. Rub together with your fingers, then knead briefly just until a uniform dough forms, without adding water or extra flour.

Shape into a low, flat block, wrap tightly and refrigerate for about 60 minutes. The dough should become distinctly firm and cold. If it starts to soften and become greasy during shaping, return it to the refrigerator for a few minutes.

Divide the dough into 56 similar portions, about 10 g each, and quickly roll small, smooth balls between your palms. Arrange on two flat trays lined with parchment paper that fit in the refrigerator. Do not flatten the balls: they will develop a flat base and domed top as they bake. Chill the shaped balls for about 30 minutes, until firm again. Meanwhile, preheat the oven to 160°C on the conventional (no-fan) setting.

Transfer 28 cold balls to a baking sheet lined with parchment paper, leaving about 3 cm between them. Keep the rest in the refrigerator. Bake on the middle rack at 160°C for about 18–22 minutes, until the surface is dry and the bases and lower edges are lightly golden; the tops should remain pale. Repeat with the second batch on a second baking sheet at room temperature, baking only one sheet at a time. Do not move the baked halves while they are not yet completely cool on their baking sheets, usually about 30–40 minutes; they will then firm up and be easy to lift. The first batch cools while the second bakes.

Heat the measured 500 ml water in a small saucepan to a gentle simmer, then reduce the heat. Set a dry heatproof bowl over it with the bottom above the water. Add the chopped chocolate and stir for about 3–5 minutes, until completely melted. Remove the bowl and set aside for about 5–10 minutes, until the chocolate is lukewarm and slightly thickened but still spreadable; chocolate that is too runny would leak out between the cookies. Discard the water from the bath.

Match the completely cold halves into 28 pairs of similar size. Spread a small amount of chocolate on the flat base of one half and gently place the other against it, with the flat side facing inward. Lay the finished cookies on their sides so the halves stay in place, and leave in a cool place for about 30–45 minutes, until the chocolate sets. Serve 2 finished cookies per portion.