Ingredients (for about 30 sandwich cookies)
1 cup flour
3/4 cup cornstarch
1/4 cup unsweetened cocoa powder
1/8 teaspoon salt
1 teaspoon baking powder
7 tablespoons unsalted butter, softened
2/3 cup sugar
1 large egg,
1 egg yolk,
1 teaspoon pure vanilla extract
1 teaspoon brandy (optional)
1/2 cup Nutella or other chocolate paste
1/2 to 3/4 cup hazelnuts, toasted and finely chopped
Stir in sifted flour, cocoa powder, salt, baking powder.
In a separate bowl, using a mixer beat the butter and sugar until fluffy state, add the egg yolk and mix until smooth, add the brandy and stir again.
Then Shrove mixture add the mixture of dry ingredients to mix everything by hand with a wooden spatula until a soft dough, cover the dough with plastic wrap and store in the refrigerator for at least 2 hours or overnight.
After the dough has cooled heat the oven to 140 C and prepare a baking sheet with parchment paper.
Divide the dough into 3 even pieces, sprinkle with flour the work area and roll it up to the desired thickness of 5 mm to 1 cm, cut the molds, put on a baking sheet and bake for 12-16 minutes depending on the thickness of your cookies. Repeat with remaining batter.
Get ready cookies from the oven and allow to cool completely.
While cookies cool to prepare finely chopped nuts on a plate.
Then put one spoonful of chocolate biscuits pasta, top with second cookie, put pressure so that the stuffing is coming right up to the edges and these edges dipped in nuts. So stick to serving nuts filling.
Repeat with all the filling and chocolate chip cookies ready.