Servings: 35 cookies
Calories: 110kcal
Ingredients
- 150 grams hazelnuts finely chopped
- 150 grams flour 00, all pirpose
- 150 grams butter unsalted
- 150 grams sugar caster
- 1 tsp vanilla extract
- 120 grams dark chocolate
Instructions
- Roast the hazelnut in the oven at 340°F (170°C) over a baking tray until they turn golden. Wait them to cool down before chopping them in the food processor.
- Place all the ingredients, except the chocolate in a food processor or stand mixer. Mix them all together until a dough forms.
- Cover the dough in plastic wrap and refrigerate it for at least 2 hours.
- After 2 hours, take out the dough from the refrigerator and start making small balls, 6-7 grams each, or 3/4 inch diameter.
- Place them on a baking tray cover with parchment paper, at 1.5 inch distance each.
- Place the tray in the freezer, for at least 1 hour.
- Remove the baking tray, and cook directly the small ball from frozen.
- Bake them for 15 minutes at 340°F (170°C), then 5 minutes at 300°(150°C).
- Let them cool down, before placing them on a baking grid.
- In the meantime, melt the chocolate in the microwave, at interval of 20 seconds until fully melted.
- Once the chocolate is creamy, with a small spoon, add a bit at the center of each cookie, and place on top the other half. You have your Bacio!
- COntinue until you paired all the cookies.
Nutrition
Calories: 110kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Sodium: 28mg | Potassium: 73mg | Fiber: 1g | Sugar: 5g | Vitamin A: 109IU | Vitamin C: 0.3mg | Calcium: 10mg | Iron: 1mg
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