Ingredients :

• 1 ¾ cups (200g) all-purpose flour (00 flour)
• 1 ½ cups (200g) toasted almonds or hazelnuts
• 1 cup (200g) granulated sugar
• ¾ cup (200g) unsalted butter, softened
• 7 oz (200g) dark chocolate, chopped (for filling)

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📝 Preparation Steps:

1️⃣ Soak almonds or hazelnuts briefly in warm water, peel off skins, and spread them on a parchment-lined tray. Toast in a preheated oven at 390°F (200°C) for about 10 minutes, flipping halfway. Let cool. 2️⃣ Using a food processor, grind the toasted nuts with half the sugar until finely powdered. 3️⃣ In a mixing bowl, combine the flour, the remaining sugar, butter cut into cubes, and the ground nut mixture. Work the dough until smooth and uniform. 4️⃣ Shape the dough into a log, wrap tightly with plastic wrap, and refrigerate for 1-2 hours. 5️⃣ Preheat oven to 320°F (160°C). 6️⃣ Cut small pieces from the dough and roll into balls slightly larger than hazelnuts. Flatten slightly on one side and place on lined baking sheets, leaving space between each. 7️⃣ Bake for 12-15 minutes, or until just lightly golden. Cool on a rack (they will harden as they cool). 8️⃣ Melt the dark chocolate using a double boiler or microwave until smooth and thick. 9️⃣ Spread a little chocolate on the flat side of half the cookies, then gently press another cookie on top to create the perfect Bacio di Dama. 🔟 Let the chocolate set before serving or storing.