Baci di dama (lady’s kisses)

MAKES 33 SANDWICHED BISCUITS PREP + COOK TIME 1 HOUR

¾ cup (105g) roasted skinless hazelnuts 1 cup (160g) icing sugar

125g butter, softened

2 teaspoons finely grated orange rind 1 teaspoon vanilla extract

1 cup (150g) plain flour

CHOCOLATE FILLING

150g dark chocolate, chopped coarsely 25g butter

1 tablespoon pouring cream

1 Preheat oven to 180°C (160°C fanforced). Line two oven trays with baking paper.

2 Process hazelnuts and icing sugar until nuts are finely ground.

3 Beat butter, orange rind, vanilla and ground hazelnut mixture in a large bowl with an electric mixer until creamy. Add flour; beat on low speed until mixture just comes together (do not overmix).

4 Roll teaspoons of dough into balls; place 6cm apart on lined trays. Bake one tray at a time in the centre of the oven for 12 minutes or until biscuits are golden golden. Cool biscuits on trays over a wire rack. Repeat with remaining dough to make 66 single biscuits in total.

5 CHOCOLATE FILLING Meanwhile, place ingredients in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water); stir occasionally until melted. Remove bowl from heat; cool to room temperature.

6 Spread 1 teaspoon chocolate filling onto the flat side of half the biscuits (you may have a little filling left over). Sandwich together with remaining biscuits, pressing lightly to seal.

Unfilled biscuits suitable to freeze.

from the Test Kitchen

For a cheat’s filling, combine 100g Nutella and ⅓ cup (80ml) pouring cream in step 5. Biscuits will keep in the refrigerator in an airtight container for up to 1 week. Bring to room temperature before serving.