Tortona chocolate cookies (hazelnut and almond chocolate cookies) recipe

Put the hazelnuts and almonds in a food processor and pulse until medium ground (make sure you do not ground them into a powder).

Beat the butter and sugar in a large bowl using a hand mixer (you can also use a regular mixer with a paddle attachment) for 4 to 5 minutes or until you get a creamy and fluffy mixture.

Gently fold the ground hazelnuts and ground almonds into the butter mixture until evenly combined.

Add the vanilla extract and stir gently. Start folding in the flour, 1 cup at a time, until well mixed. Finally fold in the cocoa powder. The finished dough must be uniform and thick. Shape the dough into a flat disc and wrap in plastic wrap. Refrigerate for at least two hours (preferably overnight).

Preheat oven to 325 degrees F (160 degrees C).

Place the dough between 2 sheets of parchment paper and roll it into about 1/2 inch thick. Remove the top piece of parchment paper and use a cookie cutter (use any shape you like) to the cookies (they should be about 2 1/2 inches in diameter). Place the cut cookies onto a baking sheet lined with parchment paper and bake for about 15 minutes, rotating the baking sheet halfway, until the cookies are slightly puffed and set on top.

Place the baking sheet on a rack and let the cookies cool completely, then serve.