Delicate little treats made of 2 cookies joined together by a drop of chocolate.
5,3 oz (150 g) of butter
½ cup (110 g) of sugar
1 ¼ cups (150 g) of flour
the grated zest of 1 orange (organic is better)
5,3 oz (150 g) of dark chocolate
5,3 oz (150 g) of peeled almonds
1 big pinch of salt
The first thing to do is chop the almonds together with the sugar, until you have a fine powder. Then, in a bowl, put the flour and the butter, which must be slightly soft, but not too soft. Now knead the flour with the butter, being careful not to take a long time... and once folded, add the rest of the ingredients: the almonds with the sugar, the grated zest of an orange, the vanilla and a big pinch of salt. So once kneaded, I remind you not to work the dough for too long, since there's a lot of butter in it, wrap in cling film, flatten it to make it cool down better, and let it rest in the fridge for at least 2 hours, or even more. 2-3 hrs. When you take the dough out of the fridge, it will be nice and firm, so roll it quickly into many sticks, because it's better to handle it as least as possible with your warm hands. Cut the sticks into pieces weighing about ¼ oz (6-8 g) each and roll them into balls which should be about as big as a hazelnut. After forming the balls, put them in the fridge for at least 30 minutes. After half an hour, we're ready to bake our cookies in a static oven at 320° for 20 minutes or until the cookie base turns slightly golden brown. If you're using a fan oven, bake at 275°. 20 min. -- 320°F (160°C) When the cookies are ready; let them cool down and meanwhile melt the chocolate in a bain marie or in the microwave, as you prefer. When the chocolate is not so liquid anymore, but quite thick, fill an icing bag, and put a drop on the flat side of each cookie and cover with another cookie... always with the flat side, of course. And our lady's kisses are ready. I remind you that they can be prepared either with almonds or hazelnuts; if you want to store them, use a closed tin box and keep it in a fresh place.
Courtesy from Sonia and GialloZafferano