INGREDIENTS

For 8 people

Hazelnuts 100 g

Robiola: 150 g

Flour: 100 g

Grated Parmesan cheese: 3 tbsp

Cold butter in small pieces: 100 g

Chilli: 1 pinch

Cognac: just enough

Salt: just enough

Pepper: just enough

PREPARATION

Turn on the oven at 180 ° C with static function.

When the oven is still cold, insert a pan with the hazelnuts inside so that they toast as the oven reaches temperature.

When the thermostat light goes out, the hazelnuts are ready.

Let the hazelnuts cool and chop them, together with the flour, in a food processor, until you get the most possibly refined powder .

Add the parmesan and butter.

Work intermittently, trying to obtain a crumb compound. At this point, pour in two tablespoons of cognac and season with salt and pepper.

Operate the robot again until a homogeneous mixture is obtained.

Shape into balls of about 10 grams.

Line a baking sheet with parchment paper and place the balls in it, spacing them apart.

Put in the oven and cook for 12-15 minutes, checking that they do not take too much color.

When cooked, let the balls cool on a wire rack.

Meanwhile, work the robiola in a small bowl, together with the chilli.

Spread the dough on the flat part of a biscuit (the one that was in contact with the pan) and cover with another biscuit, thus obtaining the lady’s kisses.

Pack them, placing them in decorated paper cups, and keep them in the refrigerator until ready to serve.