Meaning 'lady's kiss', these mini biscuits combine hazelnut and plain flours for a nutty flavour and are spread with chocolate in the centre.






Skill level

Average: 3.1 (156 votes)


  • 140 g hazelnut meal
  • 140 g plain flour
  • 100 g caster sugar
  • pinch of salt
  • 100 g cold unsalted butter, chopped
  • chocolate spread, for sandwiching the cookies together

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time: 20 minutes

1. Place the hazelnut meal, flour, sugar and salt into a large bowl and stir to combine. Add the butter and use your hands to mix all the ingredients together until the butter is evenly dispersed and completely incorporated. Transfer to a work surface and shape into a smooth ball. Wrap and refrigerate for 20 minutes.

2. Preheat the oven to 170°C and line two baking trays with baking paper.

3. Pinch off small pieces of dough the size of a marble and roll into balls. Place them onto the trays and bake for 10-12 minutes or until the tops are light golden brown and the bottom is set. Let the cookies cool completely.

4. Once cool, sandwich them together with chocolate spread and serve with coffee, milk or a digestive.


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