These little bites take a bit of time to make but well worth the effort. Perfect with an espresso or as I like to have them, with a hot chocolate for afternoon merenda.

Makes 12-15

145 Grams Toasted, Skinned Hazelnuts

145 Grams All Purpose Flour

100 Grams Unsalted Soft Butter

100 Grams White Sugar

Pinch of Salt

1/4 tsp Vanilla

60 Grams Dark Chocolate (for filling)

To toast the hazelnuts, place on a sheet pan in a 325 degree oven for about 12 minutes. Remove and cool slightly. Use a clean kitchen towel to rub the skins off the hazelnuts and discard the loose skins.

To make the dough pulse the toasted hazelnuts in a food processor until finely chopped (similar to coarse sand). Transfer the nuts to a large bowl and add in the flour, butter, sugar, salt and vanilla. Use your hands to blend the butter into the mixture until a smooth dough forms - its should hold together easily (add a splash of water if it feels dry).

Divide the dough into four pieces and roll each piece into a log shape, about 3/4 inch diameter. Place the logs on a parchment lined sheet pan and chill for a couple hours.

Preheat oven to 325. Working with one log a time (keep the others chilling), use a knife to cut the log into small pieces, about 4-5 grams each. Roll the pieces into smooth balls and place on the sheet pan (press them down just a bit to gently flatten the bottom). Continue with the remaining logs.

Bake for 12-15 minutes, rotating the pan halfway through. The tops should be golden brown. Allow them to cool completely before filling.

For the chocolate filling - melt the chocolate over a double boiler until just melted. Stir to smooth.

Place a drop of chocolate on one cookie and then top with another, gently pressing to push the chocolate just to the edge. Once they are all filled, allow to rest until the chocolate is firm.

You can keep the baci fresh in a container for about a week.