- 300 g flour
- 80 g ground hazelnuts
- 100 g sugar
- a pinch of salt
- 200 g butter
- 2 egg yolks
For the ganache:
- 50 g dark chocolate
- 60 ml heavy cream
Mix together all the ingredients (flour, hazelnuts, sugar, butter, egg yolks and a pinch of salt) until it forms a homogeneous dough. Let it cool until firm, at least for an hour.
Put the chocolate in a bowl. Heat heavy cream until it comes to a boil. Remove from heat and immediately pour it over the chocolate and mix until completely melted and glossy. Let the ganache cool.
Roll the dough into small balls ( approximately one tablespoon).
Using your thumb or the end of a wooden spoon, make an indentation in center of each ball.
Bake the cookies for about 15 minutes in a preheated oven, at 180 degrees C.
After the cookies cooled, fill each indentation with chocolate ganache. Optionally, the tops of the cookies can be decorated with caramelized hazelnuts.