Hazelnut Cookies With Milk Chocolate Recipe

Make the Dough: Adjust oven rack to middle position and preheat to 350°F (180°C). In the bowl of a food processor, grind hazelnuts to form a smooth and creamy paste. Combine hazelnut paste, butter, sugar, salt, baking powder, baking soda, nutmeg, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Reduce speed to low, add flour all at once, and mix to form a stiff dough. If not tempering the chocolate, fold chopped pieces into the dough now.

Portion the Dough: Divide in 2-tablespoon portions and round each one into a smooth ball. (Portioned dough can be refrigerated in a heavy-duty zipper-lock bag up to 1 week, or frozen 6 months. Stand at room temperature until quite soft, about 70°F or 21°C, and proceed as directed.)

To Bake: Arrange portions on a parchment-lined half sheet pan, leaving 2 inches between cookies to account for spread. Bake until puffed and pale gold around the edges but steamy in the middle, about 12 minutes. Cool directly on baking sheet until crumb is set, about 5 minutes.

To Finish the Cookies: When the cookies have cooled to room temperature, drizzle with tempered milk chocolate. Once the chocolate has set, transfer to an airtight container with a sheet of wax or parchment paper between each layer and store up to a week at room temperature.