Mini hamburgers!
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Ingredients
140g hazelnuts, toasted and skinned
140g rice flour (or plain flour)
100g unsalted butter, room temperature
100g caster sugar
1/8 tsp salt
55g bittersweet or semisweet chocolate chips
Instructions
1. Put the hazelnuts in a food processor and process them until very fine. Ensure that it's very, very fine so as to ensure your dough doesn't come apart later.
2. Transfer the ground nuts to a bowl and add the rice flour (if using all-purpose flour, sift it in).
3. Cut the butter into pieces. Add the butter, sugar, and salt to the dry ingredients. Combine all ingredients with your hands until the butter is dispersed and completely incorporated. The dough should be very smooth and hold together. If not, knead it until it does.
3. Divide the dough into six equal pieces and roll each piece until it’s 2cm round. Try to get them as smooth as possible, with no cracks.
4. Chill the dough logs in a freezer for 15 minutes until firm on a plate lined with plastic wrap or parchment paper. Then transfer it to the coldest part of your fridge.
5. Preheat oven to 160ºC and line two baking trays with parchment paper.
6. Working with one length of dough at a time, keeping the others in the refrigerator or freezer, cut off equal-sized pieces using a knife. I weighed 5g each. Once you’ve cut a length of dough, roll the pieces into nice little balls and place them on the baking sheet, slightly spaced apart .
7. Bake the cookies at the upper deck for 7 minutes, then rotate the baking trays in the oven and bake for another 5-7 minutes in the middle deck, or until the tops are lightly golden brown. Let the cookies cool completely.
8. Melt the chocolate. With a spoon put a chocolate chip-sized dollop of chocolate on the bottom of one cookie and take another cookie, and sandwich the two halves together.
9. Once filled, set the mini hamburgers sideways on a wire cooling rack until the chocolate is firm.

Labels: Others, Recipe