Name: Chocolate-Filled Hazelnut Cookies
Yield: Makes 50 to 60 assembled cookies
Ingredients: 3/4 cup hazelnuts, toasted , any loose skins rubbed off in a kitchen towel, and cooled; 1 cup confectioners sugar; 1 stick (1/2 cup) unsalted butter, well softened; 1/4 teaspoon finely grated fresh lemon zest; 1/8 teaspoon salt; 1 cup cake flour (not self-rising); 3 oz fine-quality bittersweet chocolate (not unsweetened; preferably 70% cacao), chopped; parchment paper

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Chocolate-Filled Hazelnut CookiesGeorge Whiteside

These classic cookies, known in Italy as baci di dama ("lady's kisses") taste great with espresso. This recipe, by chef Carla Tomasi of the "Tasting Places" cooking course in Tuscany and other regions of Italy, uses hazelnuts instead of the more traditional almonds.

Active time: 1 1/4 hr Start to finish: 2 1/4 hr

Cooks' notes:

• Cookies can be baked and cooled, but not filled, 1 week ahead and kept in an airtight container at room temperature. • Filled cookies are best eaten the same day, but leftovers keep in an airtight container at room temperature 2 days.