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1
Toast and skin hazelnuts.
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2
In a food processor pulse hazelnuts with sugar until finely ground.
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3
In a bowl with an electric mixer beat together flour, hazelnut mixture, and a pinch salt until combined well.
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4
Cut butter into small pieces and at a low speed beat into flour mixture until mixture just forms a dough.
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5
Turn dough out onto a work surface and gather into a ball.
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6
Halve dough and roll out each half between sheets of wax paper into a 13-inch round (about 1/8 inch thick).
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7
Remove top sheet of wax paper from each round and with a 2-inch heart-shaped cutter cut out hearts, leaving all of dough on wax paper.
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8
(Do not remove any cut-outs from dough; keep hearts intact on wax paper.
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9
Replace top sheet of wax paper and stack dough on baking sheet.
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10
Chill dough until firm, at least 15 minutes, and up to 3 days.
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11
Preheat oven to 350 F and line 2 large baking sheets with parchment paper.
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12
With a metal spatula lift hearts from wax paper and arrange about 1 inch apart on lined baking sheets.
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13
Reroll scraps and make and chill more hearts in same manner.
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14
Bake hearts in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 12 minutes total.
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15
Transfer hearts to racks to cool completely.
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16
Cookies may be made up to this point 3 days ahead and kept in airtight containers at room temperature.
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17
Chop chocolates into small pieces and in a bowl combine with hazelnut butter.
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18
In a small saucepan bring cream to a simmer and immediately remove pan from heat.
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19
Stir hot cream into chocolate mixture until filling is smooth.
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20
Chill filling until slightly firm, about 15 minutes.
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21
On a work surface arrange half of hearts bottom sides up.
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22
Spread about 1 tablespoon filling on each, covering surface evenly, and top with remaining hearts, bottom sides down.
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23
Cookies keep, layered between sheets of wax paper in an airtight container and chilled, 1 day.
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24
Or available for purchase from Dundee Orchards, P.O.
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25
Box 327, Dundee, OR 97115, (503) 538-8105
