Cooking time: 15 minutes
Preparation: 1 hour
Butter 200 gr
Cocoa powder (bitter) 20 gr
Plain chocolate 200 gr
Flour 200 + 20 gr
Roasted hazelnuts 200 gr
Sugar 200 gr
Place the hazelnuts in the bowl of the mixer and shake it with two tablespoons of sugar, then add the remaining sugar and flour, then whisk everything together.
Divide into two parts, then add the sifted cocoa to one half and 20 grams of flour to the other. Cut the butter into squares: unite half the mixture is light and half in the dark with cocoa.
Mix the ingredients separately and quickly first and then clear the dark until you obtain a smooth and homogeneous mixture. Form two balls and wrap them with the transparent film, then let rest in the refrigerator for 30 minutes.
After half an hour, take out the dough from the refrigerator and form sticks as long as a finger, and cut into pieces of approximately 3 cm. Form into balls the size of hazelnuts.
Place the balls on a plate lined with baking paper and bake in the oven at 160 º for 15 minutes. Let the cookies to cool off the oven on a cold surface. Chop chocolate and put it into a saucepan. In another small saucepan, heat two or three inches of water until it reaches a boil, then reduce the heat and place the saucepan with the chocolate over the one with water.
Melt the chocolate in a double boiler, stirring occasionally with a wooden spoon, until it is completely melted. Fill with melted chocolate, now warm and therefore more dense, a pastry bag and spread a little 'chocolate on the flat part of the half cookies. Let the chocolate cool a little further and then overlay the flat side of another cookie of the same type (light or dark).
Put the lady's kisses in the fridge for 15 minutes until the chocolate is clotted, then serve.