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Ingredients
- 3/4 cup hazelnuts
- 1 cup icing sugar
- 125g butter, softened
- Zest of 1 lemon
- 1 cup plain flour
- 120g dark chocolate (between 58 per cent to 70 per cent cocoa)
Method
Preheat oven to 180C. Place hazelnuts on an oven tray and heat in oven for five minutes. Remove and place hazelnuts in a tea towel. Rub vigorously to remove skins. Allow to cool.
Process hazelnuts with icing sugar in a food processor until finely ground. Add butter and lemon zest and process until creamy. Remove from processor and gently incorporate flour until just combined (do not overmix). Use a teaspoon to scoop up a small amount of mix and roll into a ball. Place on lined oven trays, well spaced to allow for spreading. Bake for 12-15 minutes until lightly golden, then cool on trays on a wire rack.
Melt chocolate in a glass bowl over a pot of just-boiled water from the kettle or in a microwave on medium power for one minute. Stir until smooth and glossy. Spread a small amount of chocolate on one side of the cooled biscuit, then sandwich with another biscuit. Repeat with the remainder.
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