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1
Preheat the oven to 325 and position a rack in the center.
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2
Spread 1/4 cup of the hazelnuts in a pie plate and toast for about 15 minutes, until the skins blister.
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3
Transfer the hazelnuts to a kitchen towel and rub vigorously to remove the skins.
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4
Finely chop the hazelnuts.
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5
In a food processor, finely grind the remaining 1/2 cup of hazelnuts with 2 tablespoons of the sugar.
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6
Add the flour, cinnamon, allspice, cloves, salt and the remaining 1/2 cup plus 2 tablespoons of sugar and pulse to combine.
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7
Add 2 sticks of the butter and pulse until a dough forms.
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8
Transfer the dough to a work surface and knead 2 or 3 times.
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9
Pat the dough into two 8-inch disks, wrap in plastic and chill until firm, at least 30 minutes.
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10
Line 2 large baking sheets with parchment paper.
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11
On a lightly floured surface, working with 1 disk at a time, roll out the dough to a 10-inch round, 1/4 inch thick.
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12
Using a 1 1/2-inch round cookie cutter, stamp out rounds as closely together as possible.
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13
Arrange the cookies on a baking sheet, about 1/2 inch apart.
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14
Repeat with the second disk of dough.
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15
Gather the scraps from both batches and pat into a disk.
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16
Chill for about 15 minutes, then cut out a few more cookies.
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17
Don't use the dough scraps again.
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18
Bake the cookies 1 sheet at a time for about 20 minutes, until the bottoms are lightly colored but the tops are still pale.
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19
Transfer the baking sheet to a rack to let the cookies cool.
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20
In a medium saucepan, melt the milk and semisweet chocolate with the remaining 6 tablespoons of butter over very low heat, whisking until smooth.
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21
Transfer the chocolate sauce to a medium bowl and let it cool for 10 minutes.
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22
Turn half of the cookies bottom side up.
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23
Spoon a small dollop of the chocolate in the center of each cookie.
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24
Dip the remaining cookies halfway into the chocolate and sandwich over the bottoms, pressing to seal.
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25
Sprinkle the chopped toasted hazelnuts on the chocolate and let the sandwich cookies stand for about 30 minutes, until the chocolate is set.
