Giorgia's Baci di Dama from Torino

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Ingredients: 

200g hazelnuts
150g caster sugar
200g flour
200g butter
80g 75% dark chocolate

Preparation

While still hot rub the hazelnuts in a tea towel to remove the skin. 

Blend the hazelnuts with half of the sugar in a food processor until very fine.

In bowl work with your hands the hazelnut paste, sugar, flour and butter to a dough.

Quickly form a ball with the dough, wrap it in cling film  and put it to rest for about one hour in the fridge.

Line a couple of oven trays with baking paper.

Shape the dough into little balls, about 3 cm diameter   (the size is really up personal taste, as long as baking times are adjusted accordingly).

Place the balls on to the lines baking trays, leaving some space between each of them.

Put the tray in the fridge for half an hour.

Preheat your oven to 160-170C then bake the baci for 10 or 15 minutes. They will cook slightly underdone but will be perfect once completely cooled.

Join the baci with melted chocolate.