Tortona Chocolate Cookies

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   1. In the bowl of a stand mixer using a paddle attachment, or in a large bowl using a hand mixer, cream the butter with sugar until light and fluffy, 3 to 5 minutes, scraping the sides of the bowl periodically.

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   2. Gently fold the ground hazelnuts into the butter mixture until evenly combined, then fold in the ground almonds thoroughly.

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   3. Stir in the vanilla. Gently add the flour, 1 cup at a time, until thoroughly mixed. Slowly add the cocoa until combined. The dough will be very thick at this point, and you should easily be able to roll a small amount into a ball.

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   4. Shape the dough into a flat disc and wrap tightly in plastic wrap. Refrigerate dough at least two hours, but preferably overnight.

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   5. Heat the oven to 325 degrees. Roll the dough to one-half-inch thickness between 2 sheets of parchment paper or plastic wrap (this keeps the dough from sticking to the rolling pin and alleviates the need for flouring). Cut hearts or other-shaped cookies approximately 2 1/2 inches in diameter, and place the cookies on a parchment-lined baking sheet. Bake the cookies until puffed slightly and set on top, about 15 minutes. Rotate the cookies halfway through for even heating and coloring.

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   6. Remove the cookies, still on their sheets, to a rack to cool completely before serving (they're fragile just out of the oven and will crumble if moved while still warm).

* Per serving · 4 servings · Values may vary.

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