Ingredients

• 3/4 cup hazelnuts, toasted, skins removed
• 1 cup confectioners' sugar
• 1 stick plus 1 tablespoon unsalted butter, softened
• 1/4 teaspoon finely grated lemon zest
• 1/8 teaspoon salt
• 1 cup cake flour
• 1 level tablespoon cocoa powder
• 3 ounces bittersweet chocolate, chopped

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Instructions

1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
2. Grind the nuts with confectioners' sugar until powdery (do not make into a paste).
3. Blend together the butter, lemon zest, salt, and nut mixture in a large bowl with a spatula or spoon until creamy. Add the flour and cocoa powder, stirring until incorporated. Do not overwork the dough.
4. Roll level 1/2 teaspoons of dough into tiny balls and arrange 1-inch apart on the prepared baking sheets. Bake 1 sheet at a time until lightly crisped, about 12 minutes. Slide the parchment paper with the baked cookies onto a rack to cool.
5. In a microwave-safe bowl, melt the chocolate in the microwave.
6. Spoon a mound, about 1/8 teaspoon, of melted chocolate onto the flat side of a cookie then top with the flat side of another cookie to make a "sandwich." Repeat.
7. Plain cookies can be baked and cooled 1 week ahead and kept at room temperature in an airtight container. Fill when ready to serve.