Chocolate-Filled Hazelnut Cookies

1. 1

   Put oven rack in middle position and preheat oven to 350F.

2. 2

   Line 2 or 3 baking sheets with parchment paper.

3. 3

   Grind nuts with confectioners sugar in a food processor until powdery (be careful not to process to a paste).

4. 4

   Beat together butter, zest, salt, and nut mixture in a large bowl with a rubber spatula or wooden spoon until creamy, then add flour, stirring until just incorporated (do not overwork).

5. 5

   Roll level 1/2 teaspoons of dough into tiny balls (the size of marbles) and arrange 1 inch apart on baking sheets.

6. 6

   Bake, 1 sheet at a time, until very pale golden, 12 to 14 minutes, then slide parchment with cookies onto a rack to cool completely.

7. 7

   Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth.

8. 8

   Spoon melted chocolate into a small plastic bag and seal bag, forcing out excess air.

9. 9

   Snip off 1 bottom corner of bag with scissors to form a small hole.

10. 10

    Pipe a small mound (about 1/8 teaspoon) of melted chocolate onto flat sides of 10 cookies, then top with 10 more cookies, pressing flat sides together to help adhere.

11. 11

    Repeat procedure with remaining cookies.

* Per serving · 4 servings · Values may vary.

No additional tips available.