• Ingredients: 20
  • Serves: 50

Chocolate-filled hazelnut cookies with special equipment: parchment paper.


  • Special equipment: parchment paper

For sablé dough


  • 1 peach, pitted and cut into pcs.
  • 1 apricot, pitted and cut into pcs.
  • 1 mango, peeled and fruit cut from pit
  • 1/3 cup superfine granulated sugar
  • 1/4 cup boiling-hot water

For cream filling

  • Special equipment: a 3 1/2- by 1 1/2-inch ring mold or round biscuit cutter without a handle

For the Streusel

  • 1/2 cup pecans, toasted and coarsely chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 tsp. cinnamon
  • Pinch of salt
  • 4 to 6 tbsps. cold unsalted butter, diced

Chocolate Curls

Stir sugar and water 1 minute (mixture will bubble vigorously), then stir in:

  • 2 1/2 tbsps. dark rum
  • 1 tsp. vanilla extract


  1. Step 1 Put oven rack in middle position and preheat oven to 350°F. Line 2 or 3 baking sheets with parchment paper.

    For this step you will need

  2. Step 2 Grind nuts with confectioners sugar in a food processor until powdery (be careful not to process to a paste).

    For this step you will need

  3. Step 3 Beat together butter, zest, salt, and nut mixture in a large bowl with a rubber spatula or wooden spoon until creamy, then add flour, stirring until just incorporated (do not overwork).

    For this step you will need

  4. Step 4 Roll level 1/2 teaspoons of dough into tiny balls (the size of marbles) and arrange 1 inch apart on baking sheets.
  5. Step 5 Bake, 1 sheet at a time, until very pale golden, 12 to 14 minutes, then slide parchment with cookies onto a rack to cool completely.
  6. Step 6 Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth.

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  7. Step 7 Spoon melted chocolate into a small plastic bag and seal bag, forcing out excess air. Snip off 1 bottom corner of bag with scissors to form a small hole.

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  8. Step 8 Pipe a small mound (about 1/8 teaspoon) of melted chocolate onto flat sides of 10 cookies, then top with 10 more cookies, pressing flat sides together to help adhere.

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  9. Step 9 Repeat procedure with remaining cookies.

Nutrition information

Calories 679 Carbohydrates 73 g (24%)
Fat 43 g (66%) Protein 7 g (14%)
Saturated Fat 19 g (97%) Sodium 79 mg (3%)
Polyunsaturated Fat 3 g Fiber 4 g (16%)
Monounsaturated Fat 18 g Cholesterol 61 mg (20%)