These cookies hail from Italy and the name literally translates as “lady kisses”. Perfectly formed, button-like cookies are sandwiched together with a smooth, chocolate filling. This recipe is an excellent example of the many recipes you can find for cookies in The Perfect Cookie by America’s Test Kitchen.
Makes: 40 servings || Takes: 40 Minutes
2 tablespoons cornstarch
¼ teaspoon salt
5 tablespoons unsalted butter, cut into ½-inch pieces and chilled
½ teaspoon vanilla extract
½ cup (3 ounces) bittersweet chocolate chips
1 cup hazelnuts, toasted and skinned
½ cup (2 ½ ounces) all-purpose flour
¼ cup (1 ¾ ounces) sugar
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Process hazelnuts, flour, sugar, cornstarch, and salt in food processor until finely ground (this should be for about 30 seconds). Add butter and vanilla and process until dough comes together (another 30 seconds).
Transfer dough to counter and divide into 4 equal parts.
Working with 1 piece of dough at a time, press and roll into 10-inch-long by 1-inch-wide rope.
Using bench scraper or sharp knife, cut ropes into 20 lengths, then roll lengths into balls with your hands and space them 1 inch apart on prepared sheets. Repeat with remaining dough.
Bake until edges are lightly browned (this should be for about 16 to 18 minutes), switching and rotating sheets halfway through baking.
Let cookies cool completely on sheets.
Microwave chocolate chips in small bowl at 50 percent power, stirring occasionally, until melted, (about 1 to 2 minutes).
Spread ¼ teaspoon chocolate over bottom of half of cookies, then top with remaining cookies, pressing lightly to adhere.
Let chocolate set before serving (about 15 minutes).
Source: The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies & Bars by the editors at America’s Test Kitchen.