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Two hazelnut cookies sandwiching chocolate—'lady's kisses' from Piedmont—are bite-sized perfection. These elegant mediterranean sweets are a family gift-giving tradition.
Toast hazelnuts in a 350°F oven for 10 minutes until fragrant and skins blister; rub off skins with a towel and cool completely.
Pulse the hazelnuts in a food processor until finely ground, being careful not to over-process into paste.
In a medium bowl, combine ground hazelnuts, all-purpose flour, powdered sugar, and salt; mix well.
Cut cold unsalted butter into cubes and rub into the dry mixture with fingertips until the dough just comes together. Avoid overworking; dough should hold when pressed.
Wrap dough tightly in plastic wrap and chill for at least 1 hour to firm up the butter.
Preheat oven to 325°F. Roll dough into ½-inch balls and place each 1 inch apart on a lined baking sheet.
Bake for 14–16 minutes, rotating the tray halfway, until set but not browned. Allow to cool fully on the pan.
Melt the chocolate chips over a double boiler or in short microwave bursts until just smooth and glossy.
Spread a small amount of melted chocolate on the flat side of one cookie and sandwich gently with another. Repeat for all cookies.
Allow cookies to set at room temperature or refrigerate briefly until the chocolate hardens.
